Print Options

Back to Herb Buttermilk Dinner Rolls >

Include these items:

Taste of Home Logo

Herb Buttermilk Dinner Rolls

 Herb Buttermilk Dinner Rolls
"When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor," relates Sue Friesen of Thorold, Ontario.
24 ServingsPrep: 20 min. + rising Bake: 25 min.


  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1/4 cup warm buttermilk (110° to 115°)
  • 4 tablespoons butter, melted, divided
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon each dried basil, marjoram and thyme
  • 1/4 teaspoon baking soda
  • 1 egg
  • 2-3/4 to 3-1/4 cups King Arthur Unbleached All-Purpose Flour


  • In a large bowl, dissolve yeast in warm water. Add the buttermilk, 2
  • tablespoons butter, sugar, salt, basil, marjoram, thyme, baking
  • soda, egg and 2 cups flour. Beat until smooth. Stir in enough
  • remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a heavily 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 75
  • minutes.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • four portions. Divide each portion into six pieces; shape each piece
  • into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover

2 of 2

Herb Buttermilk Dinner Rolls (continued)

Directions (continued)

  • and let rise until doubled, about 50 minutes.
  • Bake at 375° for 25-30 minutes or until golden brown. Cool for 5
  • minutes before removing from pan to a wire rack. Brush with
  • remaining butter.
  • Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 78 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 186 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.