Buttermilk Dinner Rolls From Scratch

Buttermilk dinner rolls cooling on a wire rack.

Soft, hearty buttermilk dinner rolls from scratch with a tender interior, a golden-brown crust, and a buttery finish, perfect for everyday meals and holiday tables alike.

Course Breads

Cuisine American

Prep Time 32

Cook Time 20

Rise Time 1 30

Total Time 2 22

Servings servings

Calories 199kcal

Author Diane Gail

Ingredients

3/4 cup warm buttermilk 100°F–110°F (38°C–43°C)
1/4 cup warm water 100°F–110°F (38°C–43°C)
2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast
3 1/2 cups all-purpose flour
5 tablespoons melted butter separated
1 large egg
1 teaspoon salt

US Customary - Metric

Instructions

Combine the warm buttermilk, warm water, sugar, and yeast in the bowl of a stand mixer. Let stand for 5–10 minutes, until foamy.
Add the flour, 3 tablespoons melted butter, egg, and salt. Mix with the paddle attachment until a dough forms.
Switch to the dough hook and knead for 5 minutes, until the dough is smooth and elastic.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
Punch down the dough and divide it into 12 equal portions.
Shape each portion into a roll by tucking the edges underneath and pinching the seam closed. Place seam-side down on a silicone-lined baking sheet.
Cover and let rise for 30 minutes.
Score the tops of the rolls and bake in a 375°F (190°C) oven for 18–22 minutes, until golden brown.
Brush the hot rolls with the remaining melted butter.
Transfer to a wire rack and cool before serving.

Notes

Rise times will vary depending on the temperature of your kitchen. Allow the dough to double in size during the first rise and become noticeably puffy during the second rise.
These rolls can be baked closer together for soft pull-apart sides or spaced farther apart for more crust on the edges.
Store cooled rolls in an airtight container at room temperature for up to 3 days.
Freeze completely cooled rolls in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition