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Fluffy, pillow-soft homemade Buttermilk Dinner Rolls are the perfect addition to your next meal. I love carbs, and my favorite carb of all is bread. There’s just something so welcoming about the aroma of warm homemade bread baking in the oven.
These rolls are made even better when you spread some butter over them and it just melts right in. Or, perhaps you’d like to have one with breakfast and spread a little jam over it. However you eat them, I know you’ll love these rolls and they’ll soon become a family favorite.
These homemade Buttermilk Dinner Rolls are perfect for Thanksgiving, Christmas, Easter, or any holiday dinner. Of course, they’re also perfect for simple Sunday suppers.
In the mood for quick breads that are on the sweeter side? We got you covered there. Check out our delicious Gluten-Free Honey Walnut Bread and Coffee Cake Banana Nut Mini Loaves. Both are great for breakfast, brunch, or a little snack.
Things to Keep in Mind
Remember that the yeast you’re using is active dry yeast, NOT the quick rise kind. Also, when whisking the yeast into the warm water, make sure the temperature is between 100-110° F, otherwise it can kill off the live yeast.
Make sure the eggs are at room temperature when using in this recipe. We want everything to bind well together. No cold ingredients here!
You can make these rolls a day in advance. After the first rise, shape your dough into 24 balls and place in both pans, cover pans with plastic wrap and stick in the fridge. The next day, take rolls out of fridge, cover pans with clean towel and allow them to rise for an hour in a slightly warm environment. Bake at 350° F for about 22 minutes or until golden brown on tops.
Baked rolls can be frozen to enjoy for a later time. Simply place in a gallon size freezer bag. Make sure most of the air is out. For best results, eat within a month of freezing.
Buttermilk Dinner Rolls
- Stand Mixer (paddle and dough hook attachments)
- 9×13" glass or ceramic baking dish
- 9×9" glass or ceramic baking dish
- 1/2 c. butter, softened
- 1/3 c. granulated sugar
- 2 large eggs, room temp.
- 1/2 c. warm water, between 100-110° F
- 1 TBSP. active dry yeast, I used Fleischmann's brand
- 1 c. buttermilk or milk, between 100-110° F
- 1/4 tsp. salt
- 4 1/2 c. bread flour or all purpose flour
- Start by adding yeast to 1/2 cup warm water. Make sure temperature of water is between 100-110° F. Whisk a few times until yeast is dissolved. Let stand for 5 minutes.
- In the bowl of a stand mixer, using paddle attachment, cream together softened butter and sugar. Add in the eggs and blend on medium/high speed making sure to scrape the bowl down in between mixing. You can also use a hand mixer to mix ingredients.
- Pour in warm water/yeast mixture along with the warm buttermilk and continue to blend on medium/high speed. Scrape down sides of bowl.
- Next, add in salt and flour. Add in 1/2 cup of flour* at a time so it doesn't kick up everywhere. Mix until just combined. *See notes below about measuring flour.
- Change to dough hook attachment and kneed dough for about 4-5 minutes. If using your hand mixer, take dough out, lightly flour your work surface and kneed by hand for 4-5 minutes. Dough should be a little tacky but not stick to your finger when lightly pressed.
- Lightly grease a large bowl with butter or cooking spray and place dough in it and cover with plastic wrap. Place in a slightly warm area to rise for an hour. It will double in size.
- Take plastic wrap off and punch dough down. Take dough out of bowl and on a lightly floured surface, roll dough out and cut into 24 squares.
- Roll each dough piece into a ball and place 15 of them in a greased 9×13" glass baking dish. 3 rows across and 5 rows down. Place the other 9 dough balls in the 9×9" greased dish. 3 rows across and 3 rows down. Cover again and let rise for 1 more hour. Will double in size.
- Preheat oven to 350° F. Bake rolls for about 22 minutes or until golden brown on top. Please keep an eye on your rolls so they do not burn; each oven temp. varies.
- Once out of oven, brush tops of rolls with butter. This will keep tops of rolls soft. Enjoy!
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