Soft Buttermilk Dinner Rolls
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
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, room temperature
- 1/3 cup sugar
- 1 teaspoon salt
- 4 cups bread flour
Reviews
Made these for Thanksgiving this year and they were phenomenal. Absolutely outstanding. I ended up actually making two batches, as for the first round my oven was a bit too crowded and the pan touched the side of the oven absolutely charring that side and the bottoms. With the offending parts cut off they were delicious, so I decided to give 'em another go. The only way I changed the recipe is that I 'light-baked' them (basically cooked until just starting to get tanned on top) the night before and the finished the browning in the oven when we were getting food on the table. Oh, and I put a couple tablespoons of the sugar in with the yeast and water. I used to have some rising issues with other bakes (like described in other comments) and then thought about it and realized that the whole idea of yeast is to have it eating and multiplying... so why would you not wake it up with a delicious snack to get the whole show on the road! Worked like a charm! This is definitely being added to my breads to make regularly, actually planning to add a bit of cinnamon and maybe a touch more sugar to make a pseudo pan dolce. Happy baking and happier eating!
I am an experienced baker and follow this recipe to a T. I love to bake with buttermilk and was really looking forward to these roles for Thanksgiving. They ended up closely resembling hockey pucks. They didn’t rise, took almost double the time in the oven to brown and were a total disaster. I have been making yeast rolls for 25+ years and these are by far the worst I have ever made. taste of home, do you test your recipes?
I made these a few weeks ago and they were perfect. I made them this week but got my liquids too hot and it never rose/proofed. So instead of throwing it out, I still rolled them into balls of dough. For some of them, I rolled them out and hand stretched them as thin as I could. Then fried them up with some olive oil, garlic salt and italian seasoning. Made great flatbread! I was determined to make them into something! I am going to do the others but with cinnamon sugar!
I’m not sure what happened here. Followed the recipe (with a stand mixer) and my dough never proofed. Well, it grew a little bit after over 2 hours... not sure what the problem is here. The ingredients seem right.... really disappointed
These rolls are truly the absolute best ever. Super soft and really delicious. Smell so good when they’re baking and come out of the oven.
Not really a review can u freeze this if so how would you recommend because they won't eat all 20 at Sunday supper so I would like to free 10
These turned out very nicely. I doubled the recipe and prepared them in a clover leaf pattern. Everyone loved them.
Good rolls.
One of our favorite dinner rolls! They rise beautifully.
This is a great recipe! Any tips or suggestions to make these ahead of time and bake just before serving?