Buttermilk Rolls

Total Time Prep: 40 min. + rising Bake: 20 min. + cooling
Yield 20 servings
Test Kitchen Approved
These buttermilk rolls are squishy, buttery and irresistible, especially when pulled straight from the oven.

Ingredients

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

Directions

  1. Dissolve yeast in warm water until foamy. In a large bowl, combine buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, about 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough.
  2. Turn out 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.
  3. Punch down dough. Turn out 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°. Melt remaining 1 tablespoon butter; brush over rolls. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

Nutrition Facts

1 roll: 167 calories, 6g fat (4g saturated fat), 24mg cholesterol, 187mg sodium, 24g carbohydrate (4g sugars, 1g fiber), 4g protein.

Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Recipe Creator

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