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Buttermilk Dinner Rolls

Fluffy, pillow-soft homemade Buttermilk Dinner Rolls are the perfect addition to your next meal. 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 them.
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Prep Time: 20 minutes
Cook Time: 22 minutes
Rising Time: 2 hours
Total Time: 2 hours 42 minutes
Course: Breads & Rolls
Cuisine: American
Keyword: Bread, Buttermilk, Dinner, Rolls
Servings: 24 servings
Calories: 245kcal

Equipment

  • Stand Mixer (paddle and dough hook attachments)
  • 9x13" glass or ceramic baking dish
  • 9x9" glass or ceramic baking dish

Ingredients

  • 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

Instructions

  • 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 9x13" glass baking dish. 3 rows across and 5 rows down. Place the other 9 dough balls in the 9x9" 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!

Notes

*When measuring flour, spoon flour into measuring cup with a spoon and level top off with the back of a knife. This keeps the flour airy and makes for fluffier, lighter rolls.

Nutrition

Serving: 24servings | Calories: 245kcal | Carbohydrates: 40g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 77mg | Potassium: 84mg | Fiber: 1g | Sugar: 4g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
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