Dinner Rolls
Recipe from Two Peas and Their Pod
This buttermilk dinner roll recipe is easy to make and the rolls turn out perfectly every single time. The rolls are soft, fluffy, buttery, and SO delicious. Serve along side any meal, they are always a crowd pleaser.
Servings: 15 rolls
Calories: 141kcal
Ingredients
- 1 cup warm buttermilk, about 110 degrees F
- 2 1/4 teaspoons instant yeast, 1 packet
- 2 tablespoons granulated sugar, plus 1 teaspoon, divided
- 1 large egg
- 1/4 cup unsalted butter, softened
- 1 teaspoon kosher salt
- 3 cups all-purpose flour*
- Butter and flaky sea salt, for topping rolls
Instructions
- In the bowl of a stand mixer, whisk together the buttermilk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5 minutes.
- Add the remaining 2 tablespoons of sugar, egg, softened butter, salt, and 1 cup of the flour. Mix on low with the paddle attachment until well combined. Use a spatula to scrape down the sides of the bowl. Add the remaining flour. Switch to the dough hook and mix for about 2 minutes or until the dough forms a ball and pulls away from the sides of the bowl. If the dough is too sticky add a little more flour, 1 tablespoon at a time. The dough should be elastic and a little sticky, but still workable.
- You can use the dough hook to knead the dough for 3 to 5 minutes or you can transfer the dough to a lightly floured surface and knead by hand. Make sure you flour your hands if you are kneading by hand.
- Spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft free place and let rise for 1 hour or until doubled in size.
- Grease a 9x13-inch baking pan or large cast iron skillet with softened butter and set aside.
- Punch the dough down and use a sharp knife or bench scraper to divide it into 14 to 16 equal pieces. Take portioned dough in one hand and use your fingers of the other hand to pull and stretch the dough over itself so the top is smooth, pinching it at the bottom. Roll each portion on your work surface until smooth and round. Place in the prepared pan, leaving a little space in between each dough ball.
- Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour or until doubled in size.
- Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes or until the rolls are golden brown on top. Remove from the oven and brush the warm rolls with butter and sprinkle with flaky sea salt, if desired.
Notes
If the dough is too sticky you might need a little extra flour. Add 1 tablespoon at a time.
If you don't have buttermilk, you can use whole milk. The rolls will have a slightly different flavor and texture.
Store leftover rolls in an airtight container on the counter for up to 3 days.
See the post for instructions on how to make in advance and how to freeze rolls.
Nutrition
Calories: 141kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 185mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg