More like perfect Buttermilk Rolls - Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever. Well, at least the best buttermilk rolls I've tried! Serve these rolls for Thanksgiving or Christmas dinner. They go excellent with soups, pastas, chilis and so much more!
What ingredients do I need to make buttermilk rolls?
Buttermilk - creamy buttery rolls require buttermilk! See below for details on how to make a buttermilk substitution.
All-purpose flour - super versatile flour perfect for these rolls. You can use bread flour as well.
1 egg - for the egg wash which gives these babies a golden crust.
Active dry yeast - to allow the rolls to rise.
Milk - goes in the egg wash + in the rolls.
Granulated Sugar - sweeten the rolls.
Salt - enhances flavors, salt is a must!
Baking Powder - for the perfect texture and rise.
What tools do I need to make the rolls?
- baking sheet
- stand mixer or just your hands for kneading!
- parchment paper
- measuring spoons + cups
How to make the Best Buttermilk Rolls:
In the bowl of your stand mixer, add warm milk and the yeast. Let sit to allow yeast activation – about 10 minutes.
Add buttermilk, sugar and salt to the yeast mixture. Turn the mixer on medium speed with the dough hook attached. Add 2 cups of flour and baking powder. Begin kneading dough for a few minutes. Add remaining flour and knead until a smooth and soft ball forms.
Place ball of dough in a lightly oiled bowl and cover with a towel for about 1-2 hours or until dough doubles in size.
Roll the dough into a long log about 12 inches long. Cut 12 equal pieces from the log and roll into a soft smooth ball. Transfer to a parchment paper lined baking sheet. Cover with a towel and let rise another hour or until double in size.
Preheat oven to 375 degrees.
In a small bowl, whisk 1 egg and 1 tablespoon milk. Baste tops of rolls with egg wash.
Place rolls in the preheated oven and bake for 13-15 minutes until tops are golden. When done, transfer rolls to a cooling rack and let cool completely.
Recipe notes:
- You can knead the dough by hand if you prefer to or do not have a stand mixer.
Can I make these rolls ahead of time?
Yes! Rolls last for about 5-7 days out on the counter stored in a plastic bag, bread box, or paper bag. You can freeze the rolls in an airtight freezer bag for up to 3 months. When you are ready to eat the rolls, remove them from the freezer to allow them to thaw and make sure to eat them within the day or they will go stale.
Note: Prior to storing bread, always let the bread cool completely on the counter.
What do you brush on rolls to make them golden?
Simple! Egg wash. 1 egg with a small splash of milk or water whisked together and then basted on top of each roll before baking. This is a must for a golden top.
More of my favorite bread recipes to try!
Buttermilk Rolls
Ingredients
- 1 cup buttermilk heated to 105-115 degrees
- ½ cup milk heated to 105-115 degrees
- 2 teaspoon active dry yeast
- ¼ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon baking powder
- 3 ½ cups all-purpose flour
- 1 egg
- 1 tablespoon milk
Instructions
- In the bowl of your stand mixer, add warm milk and the yeast. Let sit to allow yeast activation - about 10 minutes.
- Add buttermilk, sugar and salt to the yeast mixture. Turn the mixer on medium speed with the dough hook attached. Add 2 cups of flour and baking powder. Begin kneading dough for a few minutes. Add remaining flour and knead until a smooth and soft ball forms.
- Place ball of dough in a lightly oiled bowl and cover with a towel for about 1-2 hours or until dough doubles in size.
- Roll the dough into a long log about 12 inches long. Cut 12 equal pieces from the log and roll into a soft smooth ball. Transfer to a parchment paper lined baking sheet. Cover with a towel and let rise another hour or until double in size.
- Preheat oven to 375 degrees.
- In a small bowl, whisk 1 egg and 1 tablespoon milk. Baste tops of rolls with egg wash.
- Place rolls in the preheated oven and bake for 13-15 minutes until tops are golden. When done, transfer rolls to a cooling rack and let cool completely.
Nutrition
Lbf
Absolutely love this! They came out amazing, they were soft even after 2 days. Thank you so much for sharing!! However, would you know if freezing the dough, prior to baking, also work?