30 Minute Buttermilk Roll Recipe
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5.0
84 reviews
Excellent
30 Minute Buttermilk Roll Recipe
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Soft buttermilk dinner rolls that are made from scratch in just 30 minutes! Please check out the tips/notes for additional information and check out the step-by-step pictures above the recipe.
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Ingredients
- 1/4 cup butter plus extra for brushing on rolls
- 1 cup buttermilk
- 2 tablespoons instant yeast
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 large egg
- 3– 4 cups all-purpose flour I use about 3 ¼ cups
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in buttermilk, and heat mixture to 110 F.
- Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in 2 cups all-purpose flour.
- Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will feel a little sticky, but it shouldn't come off on your fingers if you pinch it.
- With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes.
- Bake for 8-12 minutes, or until lightly golden brown.
- When rolls are done baking, brush with 2 tablespoons melted butter.
Notes
- If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.
- Butter: I use salted butter in this recipe.
- Buttermilk: If you don't have buttermilk, you can make a quick substitute with this recipe.
- Yeast: If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.
- Flour: You don't want to use too much flour when making rolls. Too much flour will give you a heavy, dense, or dry roll. The dough should still feel a bit sticky, and it's better to flour your hands when shaping the rolls rather than continuing to add additional flour to the dough.
- Rising: Since the resting/rising time is so short in this recipe, it's important that you have a warm spot for the rolls to rest in. If your kitchen is cool, you can create a warm spot by turning your oven to 350F for exactly 60 seconds and then turning the oven off. This will give you a spot that encourages the rolls to rise.
- Baking temperature: You may find that you need to decrease the given baking temperature. My older oven worked better with this recipe at 400F. However, my newer oven bakes hotter, and I find that I need to decrease the temperature to 375F in order for the rolls to completely bake though before the tops over-brown. So, please adjust the baking temperature according to the way that your oven bakes.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1roll
Calories
357kcal
(18%)
Carbohydrates
63g
(21%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Cholesterol
29mg
(10%)
Sodium
176mg
(7%)
Potassium
136mg
(4%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
205IU
(4%)
Vitamin C
0.2mg
(0%)
Calcium
37mg
(4%)
Iron
3.5mg
(19%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 357kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 29mg | 10% |
| Sodium | 176mg | 7% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
84 reviews
Excellent
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