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Four golden brown dinner rolls sit on a white plate, with a pat of butter melting on the roll in the foreground.
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Buttermilk Rolls

The buttermilk in these Buttermilk Rolls adds a tangy richness, helps the dough stay tender, and gives the rolls a slightly deeper flavor than standard white rolls. They bake up golden on the outside, pillowy on the inside, and they’re perfect with butter, jam, or sopping up gravy.
Prep Time2 hours 30 minutes
Cook Time22 minutes
Total Time2 hours 52 minutes
Course: Bread
Cuisine: American
Servings: 12 Rolls
Calories: 75kcal
Author: Wendy

Equipment

  • Large bowl
  • stand mixer with dough hook - optional
  • Large Mixing Bowl
  • lightweight kitchen towel or plastic wrap
  • 9x13 baking dish

Ingredients

  • ¾ cup warm buttermilk about 110°F
  • ¼ cup warm water about 110°F
  • 2¼ teaspoons active dry yeast 1 packet
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • 1 large egg
  • 3¼ to 3½ cups all-purpose flour
  • 2 tablespoons melted butter for brushing

Instructions

  • In a large mixing bowl, combine warm buttermilk, warm water, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
  • Add melted butter, salt, egg, and 3 cups of flour. Mix until a soft dough forms, adding more flour a tablespoon at a time if needed.
  • Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Or knead with a dough hook in a stand mixer for 5–6 minutes.
  • Place dough in a greased bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1½ hours.
  • Punch down the dough and divide into 12 equal pieces. Shape into balls and place in a greased 9x13-inch baking dish.
  • Cover and let rise again for 30–45 minutes, or until puffy.
  • Preheat oven to 375°F. Bake rolls for 18–22 minutes or until golden brown on top.
  • Remove from oven and brush tops with melted butter. Let cool slightly before serving.

Notes

  • Let the buttermilk water‑temperature be around 110°F, warm but not scorching.
  • Dough should feel slightly sticky; don’t over‑flour, because heavy rolls happen fast.
  • Let the dough rise in a warm spot, or in the oven with the oven light on, if your house is cold. 

Nutrition

Serving: 1Roll | Calories: 75kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 231mg | Potassium: 35mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 190IU | Vitamin C: 0.002mg | Calcium: 22mg | Iron: 0.2mg