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Buttermilk Rolls

Amanda Cooks & Styles
Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever.
5 from 30 votes
Prep Time 3 hours
Cook Time 15 minutes
Course Side Dish
Cuisine American
Servings 12 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

Calories: 194kcal | Carbohydrates: 38g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 243mg | Potassium: 99mg | Fiber: 1g | Sugar: 6g | Vitamin A: 72IU | Vitamin C: 0.002mg | Calcium: 55mg | Iron: 2mg
Keyword bread, buttermilk rolls, dinner rolls
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