These buttermilk dinner rolls are light and fluffy, super soft, a bit sweet, extra delicious and simple to make! This will be the only dinner roll recipe you’ll ever need!
The second the weather cools down I switch to baking mode. It’s the same every year and believe me when I tell you the weather has cooled down drastically here. No joking matter, it’s cooled down enough to have to turn the heat back on after months of not being used. I’m not complaining though because fall is great and I love this time of year. It’s just more of a shock to your body to go from 30 C degrees (86 F) to 5 C degrees (40 F) all in one day. I was almost expecting it to start snowing and summer isn’t even officially over.
But it’s all good because as I said I’m in baking mode now, not that I ever really snap out of baking mode, but I love to use this time of year as an actual excuse to all my crazy baking sessions like the other day when my PA came over and I told her we’re baking all day after we properly caffeinated ourselves. A dozen dinner rolls, 3 pumpkin cinnamon loaves, and one cranberry quick bread later we were quite happy with our accomplishments, our bellies were carb full and quite happy.
Everyone should have a great recipe for dinner rolls in their arsenal and I hope you add this perfect little recipe for the most perfect buttermilk dinner rolls to your arsenal. They’re so light and fluffy, a bit sweet from the honey and oh so soft, quite easy to make and fool proof if I may say so myself.
Let’s talk about the buttermilk in these dinner rolls because the buttermilk plays a very important role here. First of all, the buttermilk will add complexity and depth to your dinner rolls because simply it will take your dinner rolls from good to great or from great to extraordinary. The buttermilk is what makes these dinner rolls super soft and light, it also keeps your dinner rolls from browning too quickly so that you end up with perfect rolls every single time that are baked perfectly on the inside yet beautiful and golden on the outside. Simply put, buttermilk is what gives these dinner rolls a rich and buttery flavor that you just can’t beat.
These rolls are perfect for sandwiches, great to serve along soups or stews, they’re perfect toasted and served with butter and jelly, or just enjoy them plain as a snack. I’d love to hear from you if you give these a try and love them as much as I do.
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If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 1 cup buttermilk
- 1/4 cup honey
- 1/3 cup butter unsalted and melted
- 2 eggs
- 3 cups all-purpose flour (or more if needed)
- 1 tbsp instant yeast
- 1 tsp salt
- 1 egg beaten for egg wash
- 2 tbsp sesame seeds
Heat your oven to 200 F degrees then turn it off. This is to provide a warm and draft free environment for your dough while it rises.
In a medium size bowl whisk together the buttermilk, honey, melted butter and eggs. Set aside.
In the bowl of your mixer add the 3 cups of flour, instant yeast, salt and mix to combine, using your dough hook attachment.
Add the buttermilk mixture to the mixer bowl and mix for 3 to 5 minutes until the dough comes clean from the side of the bowl. If the dough is too wet or too sticky add more flour as needed, but no more than 4 cups. The dough should be soft.
Place the dough in a large metal or glass bowl that has been lightly greased or sprayed with cooking spray, cover with a clean towel or plastic wrap and place in the prepared oven. Allow the dough to rise for about 1 hour to 1 1/2 hours or until doubled in size.
Spray a 9x13 inch pan with cooking spray or grease with butter. Set aside.
Lightly flour your work surface and remove the dough from the bowl on to the work surface. Cut the dough into 12 equal pieces. Roll each piece into rounds and place into the prepared baking pan. Place a clean kitchen towel over the top or cover with plastic wrap and place back in the oven (no need to preheat the oven again) and let rise again for another 30 min or until doubled in size.
Preheat the oven to 375 F degrees.
Brush the rolls with the beaten egg then sprinkle with sesame seeds.
Place the pan in the preheated oven and bake for 15 or 20 minutes or until golden brown.
Please not that this dough is very soft. If you find that your dough is too wet add some more flour, a little bit at a time, but you shouldn't have to add more than 4 cups.
If using active dry yeast, please make sure you activate it first by dissolving it in a bit of warm water. If it does not begin to froth up, do not continue with the recipe. Subtract the quantity of water used from the buttermilk. If using instant yeast as specified in the recipe, you do not need to activate it first.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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