Buttermilk Rolls

These Buttermilk Rolls are soft, pillowy, and just the right mix of buttery and slightly tangy thanks to the buttermilk. They’re the kind of rolls that disappear fast at family dinners, holidays, or even on a random weeknight when you just want something cozy.

Four golden brown dinner rolls are arranged on a white plate, with a pat of butter melting on top of one roll. More rolls are visible in the background.

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I have to admit, freshly baked yeast rolls, such as these buttermilk dinner rolls, are my weakness. I just can’t resist their fluffy texture, especially when I spread a little butter in the center of them.

Do you love homemade bread and rolls as much as I do? If so, next time, try your hand at these Air Fryer Dinner Rolls, Bread Machine Sweet Potato Rolls, or this Sourdough Sandwich Bread.

A glass dish containing several golden-brown, fluffy bread rolls, with one roll partially bitten to show its soft texture inside.

Why You’ll Love These Buttermilk Rolls

Super soft & fluffy. Buttermilk makes the rolls extra tender.
That tangy flavor. A little richer and deeper than regular rolls.
Perfect for any occasion. From Thanksgiving to Sunday pot roast, they fit right in.
Beginner-friendly. No fancy techniques—just simple, homemade bread.

Ingredients

We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.

Nine glass bowls containing buttermilk, sugar, yeast, butter, water, egg, flour, melted butter, and salt are arranged on a white surface. Each ingredient is labeled.

Buttermilk – I like to use full-fat buttermilk for the best taste. If you don’t have buttermilk, you can add 2 1/4 teaspoons of lemon juice or white vinegar to 3/4 cups of milk and allow it to sit for 10 minutes.
Yeast – Active dry yeast is what gives these rolls their fluffy rise. Make sure to check that your yeast is fresh.
Sugar – Granulated sugar will help activate the yeast, and give it something to feed on.
Flour – Use all-purpose flour and not bread flour. Make sure that you spoon the floor into your measuring cup, and don’t scoop.

See the recipe card below for quantities.

Instructions

This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.

A mixing bowl containing yeast and liquid, surrounded by bowls of flour, melted butter, eggs, and a whisk on a white surface.

In a large bowl, stir together the warm buttermilk, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

A metal mixing bowl with flour, a small glass bowl with flour, and another glass bowl with two pieces of butter on a white surface.

Add melted butter, salt, and egg. Stir in 3 cups of flour until a soft dough forms. If it’s sticky, add more flour a little at a time.

A stainless steel bowl containing risen dough with a handprint on top, placed on a white surface.

Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Or use a stand mixer with a dough hook for 5–6 minutes. Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1½ hours.

A glass baking dish with twelve evenly spaced, unbaked dough balls on a white background.

Punch down the dough, then divide into 12 equal pieces. Roll each into a ball and place into a greased 9×13-inch baking dish (or two round pans).

A pastry brush is being used to coat freshly baked golden brown dinner rolls in a baking dish.

Cover again and let the rolls rise until puffy, about 30–40 minutes. Bake for 18–22 minutes, until golden brown. Brush the tops with melted butter.

A close-up of a piece of bread with a small amount of melted butter on top.

Allow them to cool slightly before serving.

Variations

Cheesy twist: Stir in ½ cup grated cheddar during mixing—because cheese.
Herb‑infused: Sprinkle chopped chives or parsley into dough for savory flair.
Sweet version: Brush with garlic butter and sprinkle parmesan—makes garlic rolls.

Storage

Room temp: Store in an airtight container for up to 3 days.
Freezer: Freeze baked rolls up to 2 months. Thaw and reheat before serving.
Make-ahead: Shape the rolls, cover, and refrigerate overnight. Let them rise at room temp before baking.

What to Serve With Buttermilk Rolls

Perfect for soaking up soups, stews, and gravies.
Slice and use for mini sandwiches or sliders.
Serve warm with honey butter or jam for a sweet touch.

Four golden brown dinner rolls on a white plate, with a pat of butter melting on top of one roll.

Wendys Tips

Extra flavor: Add 1 tablespoon honey with the sugar for honey-buttermilk rolls.
Soft crust: Brush with butter as soon as they come out of the oven. For a slightly crustier top, skip the butter.
Rising: If your house is cold, preheat the oven briefly, then shut it off to create a quick proofing pocket.

FAQ

Do you have questions about this buttermilk yeast rolls recipe? Here are the answers to the most commonly asked questions.

How can I tell if my yeast is fresh?

The easiest way is to do the bloom test. Follow the instructions for step 1. If the mixture turns foamy, bubbly, and smells a little yeasty, your yeast is alive and ready to use. If it just sits there like plain water, toss it and grab fresh yeast.

How do I know when the rolls are finished baking?

First, look and make sure they are golden brown on top. Secondly, gently tap the top of a roll with your finger or a spoon. If it sounds hollow, they’re done.