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Buttermilk Dinner Rolls

Soft, buttery, and golden, these Buttermilk Dinner Rolls are easy to make and perfect for any meal.
Prep Time20 minutes
Cook Time28 minutes
rise time2 hours
Total Time2 hours 48 minutes
Servings: 12 muffins
Calories: 278kcal
Author: Lucy Brewer

Ingredients

  • 4 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 ½ teaspoons active dry yeast
  • 1 ½ cups full-fat buttermilk
  • ½ cup salted butter, diced
  • 3 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 large egg
  • 1 tablespoon water

Instructions

  • Spray a 12-cup muffin tin with cooking spray.
  • In a large mixing bowl, stir together 4 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 4 1/2 teaspoons active dry yeast. Set aside.
    A mixing bowl with flour, yeast, and baking soda, surrounded by eggs, milk, butter, a wooden spoon, a kitchen towel, and measuring spoons on a white countertop.
  • In a large saucepan, combine 1 1/2 cups full-fat buttermilk, 1/2 cup salted butter, diced, 3 tablespoons granulated sugar, and 2 teaspoons salt. Heat on low until the buttermilk is warm but not boiling. It should stay between 110-115 degrees Fahrenheit. The butter may not be completely melted at this point, which is fine.
    A saucepan with milk, butter, and sugar next to a bowl of flour, a wooden spoon, eggs in a carton, and a striped towel on a marble countertop.
  • Stir the buttermilk mixture into the flour mixture. If you are using a stand mixer, use the dough hook and mix until the dough is a large ball. If doing it by hand, stir using a wooden spoon until the dough is smooth.
    A metal bowl with risen dough sits on a counter next to brown eggs, a dough scraper, a spoon, and a striped kitchen towel.
  • Cover and let rise for 60 minutes. It should double in size.
    A metal bowl with dough covered by a plaid kitchen towel sits on a marble surface next to a carton of eggs and a dough scraper with residue.
  • Punch the dough down and gently knead on a floured surface until smooth.
    Ball of dough on a floured surface with a dough scraper, a carton of eggs, a jar of flour, and a striped towel nearby.
  • Divide the dough in half. Set aside one half for now.
  • With the other half, flatten slightly and divide into 6 equal parts. Divide each section into 3 or 4 pieces and roll them into balls. Repeat the process until all the dough is in small balls.
    Sliced dough pieces arranged in a circle, a ball of dough, a carton of eggs, a jar of flour, and a striped towel on a white surface.
  • Place 3 or 4 of the small dough balls into each muffin cup. Cover the muffin tin for another 60 minutes. It will continue rising in the pan.
    A metal muffin pan filled with unbaked cloverleaf rolls sits on a counter next to a jar of flour, six eggs, and a striped kitchen towel.
  • Preheat the oven to 375 degrees F. In a small mixing bowl, combine 1 large egg and 1 tablespoon water. Lightly beat them together.
  • Brush the egg mixture onto the tops of the dough.
    A hand brushes dough with egg wash in a muffin tin, with whole eggs, a bowl of beaten egg, and a fork on a marble countertop nearby.
  • Bake for 18-20 minutes or until the buns are golden brown.
    A muffin tin filled with nine freshly baked cloverleaf dinner rolls sits on a white surface next to a knife and a plaid kitchen towel.

Notes

Tip: Keep the warmed buttermilk/ butter mixture between 110-115 degrees Fahrenheit.  This will activate the yeast without killing it. Too cold, you won't get any rise; too hot, and it will destroy the yeast. If you don't have a thermometer, a good rule of thumb is to be able to stick your finger in it without burning yourself, but you shouldn't keep it in longer than 5-8 seconds. It's a crude way of doing it, but it will work.
 
Making in advance: You can freeze the dough or refrigerate it for a day or two before baking these rolls. Please see the tips section at the bottom of the post for instructions. 
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