30 Minute Buttermilk Roll Recipe
User Reviews
5
30 Minute Buttermilk Roll Recipe
Description
This recipe combines melted butter and warmed buttermilk to activate instant yeast along with honey for gentle sweetness. Salt and a beaten egg add structure while flour is incorporated gradually until the dough clings to the mixing paddle but remains slightly sticky. The dough is portioned and shaped into twelve rolls, rested briefly to rise, then baked at 400°F until lightly golden. The final brushing of melted butter adds richness and softens the crust.
The resulting rolls are tender with a soft crumb and a subtle buttery flavor. They can accompany meals or be used for sandwiches. The method minimizes rise time for quicker preparation without compromising texture.
The notes provide guidance on using active dry yeast with proofing, substituting buttermilk if unavailable, and tips on flour quantities to avoid dense dough. Adjusting oven temperatures based on individual ovens is advised to achieve perfect baking.
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 egg large
- 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
- Active dry yeast may replace instant yeast; proof for 5-10 minutes until foamy before continuing.
- If buttermilk is unavailable, use a quick homemade substitute as directed.
- Salted butter is used in this recipe for added flavor.
- Avoid adding too much flour to keep rolls soft; dough should be a little sticky.
- Create a warm resting spot for the dough by briefly heating then turning off the oven if your kitchen is cool.
- Adjust baking temperature as ovens vary; watch for browning to prevent overcooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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