Soft Buttermilk Dinner Rolls Recipe

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

Read Reviews
5 6 6
Publisher Photo
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
  • 1/2 cup plus 1 teaspoon softened butter, divided
  • 1 large egg
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups bread flour

Directions

Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm. Yield: 20 servings.
Originally published as Soft Buttermilk Dinner Rolls in Taste of Home November 2016, p60

Nutritional Facts

1 roll: 165 calories, 6g fat (3g saturated fat), 23mg cholesterol, 187mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
  • 1/2 cup plus 1 teaspoon softened butter, divided
  • 1 large egg
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 cups bread flour
  1. Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.
  2. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
  4. Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm. Yield: 20 servings.
Originally published as Soft Buttermilk Dinner Rolls in Taste of Home November 2016, p60

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Reviews forSoft Buttermilk Dinner Rolls

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aspiringcook User ID: 402699 278368
Reviewed Nov. 26, 2017

"This is a great recipe! Any tips or suggestions to make these ahead of time and bake just before serving?"

MY REVIEW
workinmomTX User ID: 742853 258841
Reviewed Dec. 30, 2016

"These rolls are so delicious! They are soft and melt in your mouth. The recipe is a keeper. I made them for Thanksgiving and Christmas dinners."

MY REVIEW
Vickieanne User ID: 3017421 257267
Reviewed Nov. 25, 2016

"I made these rolls for Thanksgiving dinner and everyone loved them. They were wonderful."

MY REVIEW
shawnba User ID: 2581969 255210
Reviewed Oct. 9, 2016

"Really nice rolls with a shaft crust, and moist and light inside. I made 12 sandwich sized rolls rather than dinner rolls, otherwise, no alterations. Will make these again"

MY REVIEW
soshapiro User ID: 6801746 254966
Reviewed Oct. 3, 2016

"shannondobos - how did you incorporate the butter? Is it melted or cut up into small pieces?"

MY REVIEW
shannondobos User ID: 5115022 254781
Reviewed Sep. 28, 2016 Edited Oct. 6, 2016

"@soshapiro - I cut it up into very small pieces, and since you use softened butter I found that although it didn't fully incorporate into the buttermilk mixture when the recipe directs you to combine them, it did blend right into the dough when you added the flour and beat it all together. Good luck!

These are a nice change from the rolls I usually make. They rose beautifully and were so soft. The buttermilk gives them a little bit of a sourdough-like flavor, but only slightly. These were super simple to make using my stand-mixer, too. 5 stars for sure!"

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