Soft, tender and lacquered with butter, these buttermilk rolls are the real side-dish deal. They’re perfect just as written, but are super easy to customize with herbs, spices, cheese and different flavored butter if you want an extra something. With just a little bit of time, patience and love, you’ll pull 20 golden buttermilk rolls out of the oven and start your meal right.
And if there are any leftovers, bring on the sliders.
Ingredients for Buttermilk Rolls
- Active dry yeast: There are many types of yeast on the shelves, so make sure you’re reaching for active dry yeast.
- Buttermilk: Tangy buttermilk makes these rolls soft, tender and delectable.
- Butter: Softened butter is absolutely essential for this recipe. Forgot to take the butter out ahead of time? Learn how to soften butter quickly.
- Sugar: Don’t start thinking this is a sweet bread! Sugar adds only a touch of sweetness and a lot of browning power.
- Bread flour: We highly recommend sticking with bread flour for this one, and not swapping for all-purpose flour. Bread flour’s high gluten content gives these buttermilk dinner rolls their strong structure and pull-apart texture.
Directions
Step 1: Activate the yeast
Dissolve the yeast in warm water until foamy. Do not go onto the next step if your yeast hasn’t proofed properly.
Editor’s Tip: If your yeast isn’t activating, check the expiration date on the yeast package. Also, ensure the water is at 110° to 115°F.
Step 2: Mix the dough
In a large bowl of a stand mixer fitted with the dough hook attachment, combine 1 cup of buttermilk, 1/2 cup butter, egg, sugar, salt and the yeast mixture, then add 3 cups of flour. Knead on medium speed until smooth, about one minute. Add the remaining flour, a 1/4 cup at a time, to form a soft dough.
Step 3: Knead the dough
Turn the dough onto a lightly floured surface. Knead the dough until it’s smooth and elastic, six to eight minutes.
Editor’s Tip: New to kneading? Learn how to knead dough the right way with our helpful guide.
Step 4: Let it rise
Place the dough in a greased bowl, turning once to grease the top. Cover it with a clean, dry kitchen towel and let the dough rise in a warm place until doubled, about one hour.
Step 5: Shape into balls
Punch down the dough. Turn it onto a lightly floured surface. Using a knife or bench scraper, divide the dough into 20 equal-sized pieces. Shape the pieces into balls.
Editor’s Tip: Who said your rolls need to be round? There are a few ways to shape dinner rolls if you want something other than a rounded shape!
Step 6: Let the rolls rise again
Place the rolls in a greased 13×9-inch pan. Cover the top of the pan with a clean and dry kitchen towel, and let the rolls rise in a warm place until almost doubled, about 45 minutes. Preheat your oven to 350° during the last 10 minutes of rise time.
Step 7: Bake
Brush the rolls lightly with the butter. Bake the rolls until they’re golden brown, 20 to 25 minutes. Cool the rolls at room temperature in the pan for 20 minutes. Remove the rolls to a wire rack, and serve warm.
Recipe Variations
- Knead in herbs: Rosemary, thyme, basil, parsley, chives…there are endless herb possibilities for enhancing these buttermilk dinner rolls. Sprinkle them in when you add the flour.
- Make them cheesy: Shredded hard cheeses like cheddar and gruyere are perfect for making these buttermilk dinner rolls deeply savory. Pair cheese with herbs and spices for the ultimate dinner roll.
- Top with flavored butter: Instead of brushing plain butter on these rolls, whip up a fun, flavorful butter recipe first. Honey butter, garlic lemon butter, ramp butter and fresh herb butter are just a few of our faves.
How to Store Buttermilk Rolls
To store leftover buttermilk rolls, allow them to cool completely to room temperature, then place them in an airtight container or resealable bag and leave them at room temperature for up to three days. You can store them in the fridge to prolong their freshness, but know that doing so may dry out the buttermilk rolls a bit.
How to Freeze Buttermilk Rolls
To freeze buttermilk rolls, allow them to cool completely to room temperature, then place them in an airtight container or resealable freezer bag. Store them in the freezer for up to three months.
To thaw, place the rolls in the fridge overnight or on the counter for up to two hours. Reheat them in a 300° oven until warmed through, about 10 minutes.
Tips for Buttermilk Rolls
What buttermilk substitutes do you recommend?
We like plain yogurt as a direct replacement for buttermilk. You can also use milk, but only if you modify it accordingly. To substitute each cup of buttermilk, use 1 tablespoon of white vinegar or lemon juice, plus enough milk to measure one cup. Stir, then let it stand for five minutes.
Or, use 1-3/4 teaspoon cream of tartar plus 1 cup milk to make buttermilk.
What can I serve with buttermilk rolls?
Buttermilk rolls are the perfect starter to any dinner, luncheon or social gathering. Basically, they can be served with almost anything, but we especially love them with holiday mains like our Easter ham or Thanksgiving turkey or with brothy soups like our ultimate chicken noodle soup or seafood cioppino.
