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More like perfect Buttermilk Rolls

Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever. Well, these are the best buttermilk rolls I’ve ever had! You can serve these rolls at Christmas or Thanksgiving dinner. They taste great with soups, pastas, chilis, and a lot more!

What do I need to make buttermilk rolls?

Buttermilk is needed for creamy buttery rolls. See below for details on how to make a buttermilk substitution.

All-purpose flour is a very flexible type of flour that works well for these rolls. You can also use flour for bread.

One egg for the egg wash that makes these babies’ crusts golden.

Active dry yeast – to allow the rolls to rise.

Milk goes into the rolls and the egg wash.

Granulated Sugar: Add sweetness to the rolls.

Salt – enhances flavors, salt is a must!

Baking Powder – for the perfect texture and rise.

What tools do I need to make the rolls?

You can use a stand mixer or just your hands to knead the dough.
measuring spoons and cups, parchment paper

How to make the Best Buttermilk Rolls:

Put the warm milk and yeast in the bowl of your stand mixer. Let the yeast sit for about 10 minutes to activate.
Add buttermilk, sugar and salt to the yeast mixture. With the dough hook attached, turn the machine on medium speed. Put in two cups of flour and baking powder. Begin kneading dough for a few minutes. Add the rest of the flour and knead until the dough is smooth and soft.
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.
Make a long log out of the dough, about 12 inches long. Cut the log into 12 equal pieces and roll each piece into a smooth, soft ball. Put on a baking sheet lined with parchment paper. Put a towel over it and let it rise for another hour or until it is twice as big.

Set the oven to 375 degrees.
In a small bowl, whisk 1 egg and 1 tablespoon milk. Use egg wash to baste the tops of the rolls.
Put the rolls in the hot oven and bake them for 13 to 15 minutes, or until the tops are golden brown. When done, transfer rolls to a cooling rack and let cool completely.

Rolls with Buttermilk

Amanda Cooks and Styles

These buttermilk rolls are the finest ever because they are warm, soft, and fluffy on the inside and have a golden crust on the outside.

Three hours of prep time
Cook Time 15minutes mins
Course Side Dish
Cuisine American
Servings 12 rolls

Things you need

1 cup of buttermilk heated at 105–115 degrees
½ cup of milk heated to 105–115 degrees
2 teaspoons of active dry yeast
¼ cup of sugar in granules
1 teaspoon of salt
1/2 teaspoon of 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 it sit for about 10 minutes so the yeast can start to work.
Add the yeast mixture to the buttermilk, sugar, and salt. With the dough hook attached, turn the machine on medium speed. Put in two cups of flour and baking powder. Start kneading the dough for a few minutes. Add the rest of the flour and knead until the dough is smooth and soft.
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.
Make a long log out of the dough, about 12 inches long. Cut the log into 12 equal pieces and roll each piece into a smooth, soft ball. Put on a baking sheet lined with parchment paper. Put a towel over it and let it rise for another hour or until it is twice as big.
Set the oven to 375 degrees.
In a small bowl, whisk 1 egg and 1 tablespoon milk. Use egg wash to baste the tops of the rolls.
Put the rolls in the oven that has already been heated and bake them for 13 to 15 minutes, or until the tops are golden. When they’re done, move the rolls to a cooling rack and allow them cool all the way down.

Notes for the recipe:

If you don’t have a stand mixer or would rather knead the dough by hand, you can do that.

Is it possible to make these rolls ahead of time?

Yes! Rolls last for about 5-7 days out on the counter stored in a plastic bag, bread box, or paper bag. You can freeze the rolls in an airtight freezer bag for up to 3 months. When you are ready to eat the rolls, remove them from the freezer to allow them to thaw and make sure to eat them within the day or they will go stale.

Before putting bread away, always let it cool completely on the counter.

What do you put on rolls to make them golden?

Easy! Wash the eggs. 1 egg and a little bit of milk or water whisked together and then brushed on top of each roll before baking. This is necessary for a golden top.

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