Best 20 Buttermilk Rolls Recipes

SOFT BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.

HERB BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.

BUTTERMILK WHEAT ROLLS

Steps:

• In bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide into 24 pieces; shape each into a ball. Place on two greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter if desired. , Bake at 350° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

BUTTERMILK ROLLS

Steps:

• In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.

OLD FASHIONED BUTTERMILK DINNER ROLLS

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

BREAD MACHINE BUTTERMILK ROLLS

Steps:

• Put ingredients in order as listed in ingredients.
• Select dough cycle press start.
• Put 1Tbl Olive Oil in bowl and cover bottom and sides of bowl.
• Put dough into Olive Oil bowl when dough cycle is complete.
• Cover and let rise until doubled in size.
• Punch down when doubled in size, divide into 18 square pieces.
• Flour surface, shape dough into balls in muffin pan.
• Let Rise on pan until double size, about 30 minute.
• Bake 350* until brown 10-15 minutes.
• Spread butter on top and enjoy.

EASY, NO-KNEAD BUTTERMILK BREAD ROLLS

Steps:

• In a large bowl, whisk together the flour salt, sugar, and instant yeast.
• In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
• Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
• Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
• Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
• Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
• Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.

BUTTERMILK SOURDOUGH ROLLS

Steps:

• Refresh the sourdough starter the night before.
• Mix the buttermilk, butter, yeast and starter until blended uniformly.
• Add flour and salt and mix thoroughly, cover and let rest for 20 minutes.
• Knead for 3 to 4 minutes and stretch and fold the dough, letter style, top to bottom and side to side.
• Place in a straight sided clear container and let rise for 15 minutes.
• Stretch and fold the dough and replace in the container to rise until double in volume.
• Divide into 16 uniform pieces weighing 55 g each and shape into balls.
• Place on parchment paper and cover with oiled plastic.
• Let rise until 1 1/2 times it's original volume (I place one roll in a small straight sided glass to judge the rise).
• Apply an egg wash (1 egg white or egg and 1 tablespoon of water well mixed) and place in a 375F oven near the top of the oven.
• Bake for 8 min and rotate pan 180 degrees. Bake 8 more minutes until internal temperature is 205°F.

BUTTERMILK YEAST ROLLS

Steps:

• Dissolve yeast in warm water; let stand about 5 minutes.
• Add sugar, salt, soda and egg.
• Add emough flour to make a stiff batter and beat about 2 minutes on medium speed of mixer.
• Pour in warm buttermilk and melted butter.
• Add enough flour to make a firm dough; knead until smooth and elastic, about 8 - 10 minutes.
• Put in a large, buttered bowl and let rise until doubled, about 1 hour.
• Punch dough down and let rest about 5 minutes.
• Form dough into 24 balls and place in three buttered round cake pans. Rise, covered, until doubled in bulk.
• Brush rolls with heavy cream or melted butter, if desired.
• Bake at 350 for 25 - 30 minutes. Remove from pans and cool on wire rack.

BUTTERMILK-ONION PULL-APART ROLLS

Steps:

• Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
• Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
• Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
• Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
• Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
• Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

ONE HOUR BUTTERMILK ROLLS

Steps:

• Sift and measure flour and resift with baking powder, sugar, salt and soda.
• Cut in shortening.
• Dissolve yeast in warm water.
• Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
• roll and cut with biscuit cutter.
• Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.

DIVINE ONE-HOUR BUTTERMILK ROLLS

Steps:

• Combine yeast and sugar in large bowl.
• Set aside.
• Heat the buttermilk and water in the microwave until warm- NOT HOT!
• About 45 seconds to 1 minute.
• Pour the buttermilk slowly into the yeast/sugar mixture until combined.
• Allow this mixture to sit for 5 minutes.
• Add oil and dry ingredients, mixing until a soft dough forms.
• Allow the dough to rest for about 10 minutes.
• While the dough is resting, melt the butter in a 9" round (dark) cake pan.
• Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
• Roll it into a ball in your hands.
• Drop the ball into the pan, and roll it around in the butter.
• Repeat this process with the remaining dough, buttering hands again as needed.
• You will wind up with about 12 rolls.
• Place the pan in a warm place to rise, for 30-60 minutes.
• Longer is better, of course.
• Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
• You don't need butter with these!

BUTTERMILK PAN ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
• Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-inch square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks.

BUTTERMILK CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
• Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes.
• OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine's directions IF you do this and use "bread machine yeast" aka the stuff made FOR the bread machine in the little jar, use ½ tsp per cup of flour.
• In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon.
• On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees.
• Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
• NOTE: Buttermilk powder can be used, as well as an "emergency" milk/vinegar buttermilk substitute and the rolls turn out nicely.
• 9/30/2012 Just made a variation that I am really happy with. I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg. I proceeded as usual, adding some chopped walnuts to the filling. So, so good!

BUTTERMILK ROLLS OR CLASSIC WHITE BREAD

Steps:

• Mix all dry ingredients except salt.
• Mix egg, and buttermilk and melted butter.
• Add liquids to dry ingredients until a uniform dough is made (may be shaggy at this time).
• Cover and let sit for 20 minutes to strengthen dough.
• Add salt.
• Knead by hand or mixer for 8 minutes. In a mixer, the dough will clean the sides of the bowl, but the bottom may stick some so take time during the kneading to mix the dough from top to bottom once or twice.
• Also during the kneading add flour or water to make a soft and tacky but not sticky dough. Sticky means dough stays on the fingers when touched.
• Test for a windowpane (stretch some to see if it tears or is thin enough to show light through). Knead a little more if necessary.
• Let the dough rise in oiled and covered bowl until doubled (60 minutes or so).
• For rolls: divide into 2 ounce portions and stretch a smooth side to form a ball. Roll with a cupped hand on a clean surface to smooth it out. The ball can take some downward pressure.
• Place on parchment 1" apart, cover and let rise for 20 to 45 minutes or unitl almost doubled in volume.
• For loaves: divide into 2 loaves, shape and place in 8 x 4" pans.
• Let rise covered, for 45 to 60 min until doubled or just shy of doubled.
• Preaheat oven to 400 F and drop temps once bread is placed in the oven.
• Bake loaves at 350F until 205F internally, rotating in oven after 20 minutes.
• Brush rolls with egg-water mixture if desired.
• Bake rolls at 375F until 205F internally (15 to 20 min) rotating the pan half-way during the bake.
• Remove bread from pans or parchment and cool on a rack.

FAST BUTTERMILK YEAST ROLLS

Steps:

• Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
• Remove from heat and pour the liquid into another container.
• Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
• Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
• Stir in the oats.
• Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
• Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
• Knead gently for about 5 minutes, working in more flour as you go.
• The dough should remain fairly soft, but become smoother and more elastic.
• Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
• Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
• Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
• Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart.
• Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
• Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
• Cool the rolls on a rack for a few minutes before serving.

BUTTERMILK YEAST ROLLS

Steps:

• 1. Combine yeast and 1/2 cup warm water 1 tablespoon sugar. Mix in large bowl, stir until disolved good and set aside.
• 2. Sift dry ingredients and heat buttermilk over low heat until luke warm and add to yeast mixture
• 3. Add rest of the sugar, oil and mix well, add dry ingredients 2 cups at a time, mix well
• 4. Let stand 10 minutes. kneed for 5 minutes. Shape and place on greased pan, brush top with butter. Let rise for 30 minutes.
• 5. Bake in a 400 degree preheated oven for 8 to 10 minutes. WATCH close, they brown fast.
• 6. TIP: You might want to check the date on your yeast and use a box of new baking soda.

BUTTERMILK ROLLS

Steps:

• In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
• Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
• Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
• For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
• Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.

WHOLE WHEAT BUTTERMILK ROLLS

Steps:

• In a large bowl, combine the self-rising flour, 3/4 cup whole wheat flour, sugar and yeast. In a small saucepan, heat buttermilk and oil to 120°-130° (mixture will appear curdled). Add to dry ingredients; beat just until smooth. Stir in remaining whole wheat flour. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. , Roll dough to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 35-40 minutes. , Bake at 375° for 8-12 minutes or until golden brown. Serve warm.