Make-Ahead Buttermilk Dinner Rolls
User Reviews
4.7
Make-Ahead Buttermilk Dinner Rolls
Description
This recipe begins by mixing buttermilk, flour, and yeast, then resting the mixture at room temperature until bubbly, which activates the starter fermentation. Then sugar, eggs, salt, oil, and baking soda are incorporated, followed by adding flour gradually until a smooth dough forms. Kneading develops gluten, ensuring the rolls rise well and have a tender crumb.
The dough’s ability to rest chilled for up to seven days makes these rolls especially convenient for make-ahead cooking. Shaping options like cloverleaf (small balls in muffin tins), crescent (rolled triangles), or traditional round shapes allow for varied presentations and textures from soft and fluffy to slightly crisp edges.
Due to variations in humidity and other factors, flour amounts are flexible; the dough should be soft and slightly sticky rather than stiff. Bringing buttermilk to room temperature or warming gently can improve yeast activation and dough rise.
Ingredients
- 3 cups buttermilk at room temperature
- 3 cups flour
- 1 tablespoon instant yeast
- ½ cup granulated sugar
- 3 egg large
- 2 teaspoons salt
- ½ cup neutral cooking oil generic cooking 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
- Warming buttermilk slightly helps with yeast activation if you don't plan ahead.
- Adjust flour amount based on dough texture rather than exact measurement; dough should clear bowl sides and be smooth but not overly sticky.
- This dough can be refrigerated for up to seven days, useful for planning ahead.
- Refer to yeast tutorials to better understand ideal dough consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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