Make-Ahead Buttermilk Dinner Rolls
User Reviews
4.7
144 reviews
Excellent
Make-Ahead Buttermilk Dinner Rolls
Report
This delightful recipe is easy to follow and perfect for any occasion.
Share:
Ingredients
- 3 cups buttermilk at room temperature
- 3 cups flour
- 1 tablespoon instant yeast
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons salt
- ½ cup oil
- 1 teaspoon baking soda
- 6-7 cups flour more or less
Instructions
- In a large bowl or in the bowl of a stand mixer (I only ever use a Bosch, never tried this in a Kitchenaid), mix the buttermilk, 3 cups flour and yeast together. Cover and let stand at room temperature until puffy and bubbly, 2-3 hours.
- Add the sugar, eggs, salt, oil, and baking soda. Mix well and start adding the remaining flour until a soft dough is formed that clears the sides of the bowl and is smooth without being overly sticky or overflowed. Knead for about 7 minutes.
- At this point, you can roll out the dough or cover and refrigerate for up to seven days. If doing so, place the dough in a large container or bowl as it will expand a bit in the refrigerator.
- To use immediately, shape the dough into rolls: cloverleaf (three balls each about 3/4-inch in diameter popped into a greased muffin tin), crescent (divide the dough into thirds and roll each section into a 10- or 11-inch circle, brush with butter and cut into 8 or 12 sections and roll up), classic dinner rolls (about 2-3 ounces of dough rolled into a taut ball and placed in a 9X13-inch baking dish or on a large baking sheet). Cover the rolls with greased plastic wrap and let rise until double, about an hour or so.
- Bake at 375 degrees until golden and baked through (exact time will depend on shape; for cloverleaf about 11 minutes, crescent about 15-16 and dinner rolls about 16 or so).
- For refrigerated dough, pinch off the desired amount and shape. If the dough is really cold and hard to work with, let it rest covered at room temp for 30-45 minutes before shaping.
- Once shaped, cover with greased plastic wrap and let rolls rise until double in size, 2-3 hours (dough taken from the refrigerator will take longer to rise since it's been chilled) and bake with the above instructions based on shape.
- Remove from the oven and butter the tops, if desired.
Notes
- Buttermilk: I usually don't plan ahead and get the buttermilk out of the refrigerator to come to room temperature so I pour it into a liquid measure and microwave it for 45 seconds (all microwaves will vary a bit) and then give it a good stir to get rid of any warm spots. Here is a guide for making your own buttermilk.
- Measuring the Flour: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe.
- Tutorial: this tutorial on yeast may help identify how a perfectly floured dough should be.
Nutrition Information
Show Details
Serving
1 Roll
Calories
170kcal
(9%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
16mg
(5%)
Sodium
187mg
(8%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 36Rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 170kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 16mg | 5% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
144 reviews
Excellent
Other Recipes
You'll Also Love
