From the roundup: 12 Easy Homemade Bread Recipes for Beginners

These soft buttermilk dinner rolls are the ones I pull out when I need something that looks impressive but mostly just requires patience. Active work is maybe 25 minutes. The rest is waiting for the dough to do its thing, which means I can actually get the rest of dinner on the table without losing my mind.

The buttermilk is the real reason these taste different from a standard white roll. It adds a faint tang and keeps the crumb tender even the next day, which matters when you have five kids who will absolutely eat the leftovers cold at breakfast. One batch makes 12 rolls, and in my house that is just barely enough.

If you have never made yeast bread before, this is a good place to start. The dough is forgiving, the two rises are straightforward, and the only real skill involved is rolling the balls tight so they bake up smooth instead of lumpy.

How these became a holiday staple

The first time I made these, I was trying to free up oven space at Thanksgiving. I baked the rolls the morning before, tucked them in a zip-top bag, and reheated them wrapped in foil while the turkey rested. My mother-in-law asked for the recipe before she left, which has never happened before or since.

Now I make them a day ahead almost every time, not just for holidays. Shaping them the night before and letting them do their second rise in the fridge overnight means I just pull the pan out in the morning, let them puff back up on the counter, and bake. One less thing to manage when the afternoon gets chaotic.

Why you will love this

The buttermilk keeps the crumb soft for up to two days, so they are still good the next morning
Works with a stand mixer or by hand, no special equipment needed
Most of the 2-hour total time is hands-off rise time, not active cooking
The recipe makes exactly 12 rolls in a 9×13 pan, which fits most ovens and most dinner tables
Beginner-friendly: the dough is forgiving and the foamy yeast step tells you clearly if something is wrong before you go further

Tips for success

Warm your buttermilk before adding it. Cold buttermilk straight from the fridge will slow the yeast down and you will end up with a sluggish first rise. Microwave it for about 30 seconds and check that it feels warm, not hot, on your wrist.
Do not skip the foamy yeast check in step one. If the yeast does not bubble and foam after 8 minutes, it is dead and the rolls will not rise. Toss it and start with a fresh packet. This is the one mistake that wastes an entire batch.
When rolling the dough balls, use a tight cupping motion with your palm almost flat on the counter. A loose roll bakes up with a wrinkled top. It takes a couple of tries to get the feel for it, but by the third or fourth ball you will have it.
Pull the rolls when the tops are evenly golden and the internal temp hits around 190 degrees F. If you pull them too early because the tops look done, the centers will be gummy. A cheap instant-read thermometer removes all the guesswork.

Common questions

Can I use bread flour instead of all-purpose? Yes. The rolls will be slightly chewier and a little more structured, which some people prefer. Use the same amount.
What if my dough feels too sticky? Add flour one tablespoon at a time during kneading, not all at once. A slightly tacky dough makes a softer roll than one that is too stiff.
Do the rolls have to be touching in the pan? They should be close but not crammed. As they rise, they will press together, and that contact is what gives them the soft pull-apart sides.
Can I halve the recipe? Yes, bake them in an 8×8 pan and check at 16 minutes since the smaller batch may cook a little faster.

Substitutions

No buttermilk in the fridge: stir 1 tablespoon of white vinegar or fresh lemon juice into 1 cup of regular milk, let it sit for 5 minutes, and use it exactly as you would the buttermilk. Whole milk gives the closest result, but 2 percent works fine. You can swap the granulated sugar for a tablespoon of honey if you want a slightly warmer flavor in the finished roll.

For a dairy-free version, full-fat oat milk with a tablespoon of apple cider vinegar stands in reasonably well for the buttermilk, and a neutral oil like avocado oil can replace the melted butter in the dough. Brush the tops with more oil instead of butter when they come out of the oven.

Make-ahead and storage

To make these ahead, shape the rolls, arrange them in the greased pan, cover tightly with plastic wrap, and refrigerate for up to 16 hours. The next day, take the pan out 45 minutes before you plan to bake so the rolls can finish puffing at room temperature, then bake as directed. This is genuinely the easiest way to have fresh rolls for a big dinner without any day-of stress.

Cooled rolls keep in an airtight bag at room temperature for up to 3 days. To reheat, wrap a roll in a damp paper towel and microwave for 15 to 20 seconds, or warm the whole pan covered in foil at 325 degrees F for about 8 minutes. Baked rolls also freeze well for up to 2 months. Thaw them at room temperature and reheat in the oven, not the microwave, so the crust does not turn rubbery.

Brittany Stage