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Contest-Winning Buttermilk Pan Rolls


  • 2 packages (1/4 ounce each) 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
  • 4-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 1. In a large bowl, dissolve yeast in warm water. Add the buttermilk, oil and sugar. Combine the flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
  • 2. Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes.
  • 3. Bake at 400° for 20 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 each: 138 calories, 5g fat (1g saturated fat), 1mg cholesterol, 118mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 3g protein.


Average Rating: 3.75
  • wingsnutoo
    Oct 9, 2016

    This was an easy enough recipe, quick to the table and no knead. The taste was good but the texture was not really bread like. I followed the recipe exact but the texture was more on the cornbread side, not grainy the cornbread but texture wise, large air bubble holes. I will probably make this again if I need rolls quickly, but I may make changes in the meantime.

  • lajaba
    Jul 11, 2011

    this was excellent espically with butter. i put it on the table, and with in a blink of an eye it was all gone

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