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Soft Buttermilk Dinner Rolls, easy homemade bread recipes for beginners
Brittany Stage

Soft Buttermilk Dinner Rolls

These soft buttermilk dinner rolls have a tender, pillowy crumb and a gentle tang that sets them apart from everyday white rolls. With two simple rises and ingredients from any grocery store, they are a great first yeast bread for beginner bakers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 tsp active dry yeast one standard packet
  • 1/4 cup warm water about 110 degrees F
  • 1 cup buttermilk warmed to about 100 degrees F, not cold from the fridge
  • 3 tbsp granulated sugar divided, 1 tsp goes to the yeast
  • 3 tbsp unsalted butter melted and cooled slightly, plus more for brushing
  • 1 large egg room temperature
  • 1 1/4 tsp fine salt
  • 3 1/2 cups all-purpose flour plus more for dusting, spooned and leveled

Equipment

  • stand mixer with dough hook or large mixing bowl
  • 9x13 inch baking dish or two 9-inch round cake pans
  • small saucepan or microwave-safe bowl
  • plastic wrap or clean kitchen towel
  • instant-read thermometer (optional but helpful)

Method
 

  1. In a small bowl, combine the warm water, 1 teaspoon of the sugar, and the yeast. Stir gently and let it sit for 5 to 8 minutes until the surface looks foamy and bubbly. This tells you the yeast is active and ready to work.
  2. In the large bowl of a stand mixer or a large mixing bowl, whisk together the warmed buttermilk, remaining sugar, melted butter, and egg. Pour in the yeast mixture and stir to combine.
  3. Add the salt and flour, one cup at a time, mixing as you go. If using a stand mixer, run the dough hook on medium speed for 6 to 7 minutes until the dough is smooth, soft, and just slightly tacky. It should pull away from the sides of the bowl cleanly. If mixing by hand, stir until a shaggy ball forms, then turn it onto a floured surface and knead for 8 to 10 minutes. The dough is ready when it feels smooth like soft clay and springs back slowly when poked.
  4. Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough once so all sides are coated. Cover the bowl with plastic wrap or a damp kitchen towel and set it in a warm, draft-free spot. Let the dough rise for 1 hour, or until it has doubled in size. A warm oven with just the light on works well for this.
  5. Grease your 9x13 inch baking dish generously with butter or non-stick spray. Punch the risen dough down gently to release the air, then turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. A bench scraper or sharp knife makes this easy. Roll each piece into a smooth ball by cupping your hand over the dough and moving it in small circles on the counter.
  6. Arrange the rolls in the greased pan in a 3x4 grid. They should be close but not touching yet. Cover the pan loosely with plastic wrap and let the rolls rise for a second time for 35 to 45 minutes, until they are puffed and touching each other. While they rise, preheat your oven to 375 degrees F.
  7. Bake the rolls on the center rack for 18 to 20 minutes until the tops are evenly golden brown. The internal temperature should read about 190 degrees F if you have a thermometer. Pull the pan from the oven and immediately brush the tops with a little melted butter for a soft, glossy finish. Let the rolls cool in the pan for 5 minutes, then serve warm.

Notes

Warm your buttermilk gently so it does not shock or kill the yeast when the wet ingredients are combined. Cold buttermilk straight from the refrigerator can slow the rise significantly. If your kitchen is cool, the second rise may take closer to an hour, and that is perfectly fine.