Best Buttermilk Dinner Rolls Recipes

SOFT BUTTERMILK DINNER ROLLS

Steps:

• 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 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.

OLD FASHIONED BUTTERMILK DINNER ROLLS

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

HERB BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 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 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.

DINNER ROLLS BAKED IN A JAR (RECIPE: WHOLE-WHEAT BUTTERMILK ROLLS)

Steps:

• 1. 1. In a small bowl, stir together yeast, cane sugar, and warm water; let mixture stand in a warm place until yeast begins to foam, about five minutes. 2. Meanwhile, combine whole wheat flour, chopped rosemary and salt in the bowl of a stand mixer fitted with the dough hook. Make a well in the center. 3. Whisk yeast mixture with a fork until dissolved. Add buttermilk; stir in egg. Pour into the flour well. 4. With the mixer on low, combine flour and liquid until just combined. Turn off mixer and allow to sit for 10 minutes for the wheat to absorb the liquid. 5. Scrape down the sides of the mixer. With the mixer on low, add butter, one tablespoon at a time, until it is all absorbed. 6. Knead dough on low for five minutes, scraping down the mixer as needed. Dough will come together to be a smooth, elastic mass. It will be sticky, but do not add more flour. 7. Grease a medium bowl with olive oil and place bread dough in the bottom. Cover loosely with plastic wrap or a tea towel and allow to rise in a warm place for 1 hour.
• 2. 8. Place your jam jars on a cookie sheet and prepare by oiling generously with olive oil and sprinkling the bottoms with cornmeal. 9. Turn dough onto a oiled counter and divide into ten or twelve pieces. Shape dough into round balls, as demonstrated in the short video, and place into prepared jam jars. Cover with a clean towel and allow to rise for one hour. 10. Preheat oven to 400°F. Brush the tops of the rolls with melted butter and snip tops with scissors. Place rosemary sprig in the center of the snipped area and sprinkle tops with sea salt. 11. Place in a hot oven and bake for 22 minutes. Remove from oven and allow to cool slightly. Serve warm.

BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast, honey and buttermilk by stirring together.
• Stir in melted butter.
• Mix in 2 cups flour, baking soda and salt. Beat well, cover. (Hint- put saran wrap directly over dough and then cover with towel.)
• Place near warm area such as heated oven and let rise 2 inches up the bowl. (Approximately 25 minutes.).
• Stir down, then add enough flour to make soft dough, attempting to get in the remaining 3 cups. Start by stirring the flour in, then try kneading as much of the remaining flour in as possible.
• Lightly oil a clean bowl and place dough into it. Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.).
• Punch down.
• Divide into 24 pieces. Form into well-rounded smooth balls.
• Place 1 inch apart in oiled pan.
• Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.).
• Bake for 20 minutes in pre-heated 400 degree oven.
• For softer, even better rolls, butter top of rolls after removing from oven.