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.
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.
You can make these in a 9×13 pan for shorter and more round rolls 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. Either way they are fantastic.
If you love these rolls, I’d also recommend my Buttermilk Biscuits, Soft Milk Bread Buns and Super Soft Brioche Dinner Rolls.
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.
- Bread Flour – Bread flour is going to help give your bread more structure and chew. 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.
Ingredients
- 480 g Bread flour 4 cups
- 1 tsp Sea salt
- 1 tbsp Granulated sugar
- 2 tsp Instant yeast
- 1¼ cup Buttermilk warm
- 1 large Egg room temperature
- 3 tbsp Unsalted butter softened
- 1 tbsp Buttermilk
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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