Last updated on June 25th, 2018 at 09:24 pm
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.
Love to bake as much as I do? Try out these other rolls:
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Soft Buttermilk Dinner Rolls
- 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.