Buttermilk Rolls Recipe
Buttermilk Rolls Recipe photo by Taste of Home
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Buttermilk Rolls Recipe

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These wonderful rolls are a real treat. You don't have to break the bank to enjoy a batch of golden rolls.—Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 15 min.
MAKES: 18 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/2 cups warm buttermilk (110° to 115°)
  • 1/2 cup canola oil
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4-1/2 cups all-purpose flour

Nutritional Facts

1 each: 185 calories, 7g fat (1g saturated fat), 1mg cholesterol, 188mg sodium, 27g carbohydrate (4g sugars, 1g fiber), 4g protein.


  1. In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks. Yield: 1-1/2 dozen.
Editor's Note: Warmed buttermilk will appear curdled.
Originally published as Buttermilk Rolls in Taste of Home October/November 2002, p13

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mrstenthdoctor User ID: 8873684 248938
Reviewed Jun. 1, 2016

"Great flavor! I wasn't gentle enough to the yeast, but even though the rolls didn't rise as much as I had anticipated, they were still addictive and a great addition to dinner. To future makers of this recipe, make sure the liquids are the same temperature or barely warmer than your inner wrist, or else it will be too warm for the yeast."

sjacnsmith User ID: 4105236 232963
Reviewed Sep. 15, 2015

"I made these as directed and they turned out great. The crusty outside was thin and easy to bite into and the inside was the perfect density and very soft. There was also a little more flavor than the average white roll."

kshea User ID: 2698812 117930
Reviewed Jun. 20, 2012

"These were very good. They tasted like they were between a biscuit and a roll. Different. I buttered them on the outside when they came out of the oven."

ctga3 User ID: 21343 109771
Reviewed Mar. 28, 2011

"I made these for a Church function, they went fast and I got lots of raves from them. They were easy to make."

cburnett User ID: 2734210 88112
Reviewed Mar. 3, 2011

"My family loved these rolls!! I used whole wheat flour and they were delicious. I definitely plan to make them again."

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