These buttermilk dinner rolls may just become your new favorite dinner roll to make with dinner. They are big and fluffy, and the buttermilk adds a little tang. Pair them with the cinnamon honey butter and you will be in HEAVEN.
You may look at buttermilk dinner rolls and think, these look like regular yeast dinner rolls. Why do I need to buy extra ingredients to make something that tastes the same. I promise you, they don’t. These babies are going to be a little softer, a little fluffier, and a lot more flavorful. They always disappear so quickly in our house, and are a great side for almost any meal.
Baking Tips & Notes
Buttermilk is not going to turn these into a sourdough bread. They are going to have just a slight tang from both the bread and then brushing the tops with buttermilk as well. Buttermilk can sometimes slow your yeast down a little bit, but I haven’t had any issues as long as my kitchen is warm. Good cultured buttermilk is what you want to look for. Try to steer clear of low fat, DIY, or buttermilk powder. They just aren’t the same.
You can make these in a 9×13 pan for shorter and more round rolls (like in the top photo on this post) or a 9×9 pan for taller and slightly softer rolls. The rolls run out of space to expand outwards in the smaller pan and force them up. They become more tear and share style – the photo below this section are made in a 9×9 pan. Either way they are fantastic, but personally I love the big ones stuffed into the smaller pan.
If you love these (or the idea of these) buttermilk dinner rolls, I’d also recommend my Buttermilk Biscuits, Soft Milk Bread Buns and Super Soft Brioche Dinner Rolls. These will either give you similar flavors or big fluffy dinner rolls as well.
Buttermilk Dinner Rolls Key Ingredients
- Buttermilk – Buttermilk, like milk, lends fat which makes the bread soft and tender but the acidity and cultures add that lovely tang. If you don’t have any, I would grab some from the store over making your own with milk and vinegar, or using buttermilk powder. I have tried both of those methods in other bakes (not these) and real buttermilk always just comes out superior.
- Bread Flour – Bread flour is going to help give your bread more structure and chew. Bread flour allows your bread to trap more gases as it rises and bakes because of a stronger gluten network. You can make these with all purpose, but bread flour is my first choice/suggestion.
- Sugar – Just a little sugar helps these rolls get a little more brown than without. Additionally it will help your bread rise a little faster and also tenderizes the gluten. Paired with the acidity of the buttermilk, these buttermilk dinner rolls are ULTRA tender and soft.
Ingredients
- 480 g Bread flour 4 cups
- 1 tsp Sea salt
- 12 g Granulated sugar 1 tbsp
- 6 g Instant yeast 2 tsp
- 300 g Buttermilk 1¼ cup, warm
- 1 large Egg room temperature
- 42 g Unsalted butter 3 tbsp, softened
- 1 tbsp Buttermilk for brushing
Cinnamon Honey Butter
- ¼ cup Salted butter softened
- 2½ tbsp Powdered sugar
- ½ tsp Cinnamon
Instructions
- In the bowl of your stand mixer with dough hook attached, combine flour, salt, sugar, instant yeast, 1¼ cup buttermilk, egg, and 3 tbsp softened butter. Mix on low/low-med until dough is smooth and no longer sticking to the sides. For me this took about 12-15 minutes.
- Cover bowl and allow to rise in a warm spot for 60-90 minutes or until dough has doubled in size.
- Line a 9×9" or 9×13" pan with parchment paper.
- When dough is ready, punch down and remove from bowl to work space. Divide dough into 12 equal portions.
- Take a portion of dough and pull the sides to the middle, pinching together to form a dough ball. Place seam side down on the counter, cup hand loosely over the dough and move hand in a circular motion, creating tension in the dough. Place dough into prepared pan and repeat.
- Cover your pan and allow your rolls to proof for 30-45 minutes, until they have grown in size and puffed up.
- Preheat your oven to 375°F
- When rolls are ready to go into the oven, take the remaining 1 tbsp buttermilk and brush the tops of the rolls.
- Place your pan on the center rack of your oven and bake for about 25 minutes. Your rolls should be a light to medium golden brown on top when ready.
- Remove from oven and allow to cool. Store rolls in an airtight container and enjoy within 3 days.
- Optional While rolls are cooling, in a small bowl add softened unsalted butter, cinnamon, and powdered sugar. Using a hand mixer with whisk attachment, whip for about 1 minute until the ingredients have combined and butter is light and fluffy.
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These were tasteless, not enough salt! They are pretty in the trash.
Sherry, I’m sorry to hear you found these tasteless. My family and friends definitely love them, and don’t find them bland at all. Salt levels are fairly subjective so it would be pretty easy to add an additional teaspoon (or more depending on how salty you like your foods) of salt OR enjoy them with the cinnamon honey butter which does use salted butter for extra salt. Hopefully you find another recipe that works for you better!
Love these rolls! Great way to use up extra buttermilk. (I’ve also used regular milk that I turned into buttermilk before using). The cinnamon honey butter is soooo good and has a ton of flavor!
I’m so happy these were a hit! I think you could slather cinnamon honey butter on anything and I’d eat it haha. Thank you for making my recipe! 🙂
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