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Buttermilk Rolls

Amanda Cooks & Styles
Prep Time 3 hrs
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 12 rolls


  • 1 cup buttermilk heated to 105-115 degrees
  • 1/2 cup milk heated to 105-115 degrees
  • 2 tsp active dry yeast
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 4 cups all-purpose flour
  • 1 egg
  • 1 tbsp milk


  • 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 2 cups of 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 tbsp 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.
Keyword bread, buttermilk rolls, dinner rolls