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Buttermilk Dinner Rolls

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Buttermilk Dinner Rolls

Homemade, Soft, Fluffy Buttermilk Dinner Rolls that will be perfect drenched in butter, to use for sopping up juices, or dipping in your soups.  I made these to go with my Chicken and Dumplings and they were perfect.  I had mine both drenched in butter and I dipped it in my chicken and dumplings.

Buttermilk Dinner Rolls

Making rolls homemade can be a task, but so worth it. I usually like shortcuts, but, sometimes the satisfaction of making your own food and it turning out so good, is very gratifying.  You’ll see that I don’t always shortcut it, but they are still nice to have, those shortcuts.


Buttermilk Dinner Rolls

This recipe makes a double batch, or one great big huge batch.  You could use only half of it one night and then refrigerate the leftover dough for the next meal. I split mine and came up with 24 rolls with the first half. Use the dough within one week from making it.

What happens if you add too much sugar to yeast?

Too much sugar in dough can slow down or even inhibit (stop) yeast activity. Need more information about making breads and using yeast, go check out Breadopedia.

What I used to make these..

  • Active Dry Yeast
  • Warm Water
  • All purpose flour
  • Baking Powder
  • Baking Soda
  • Pink Himalyan Salt
  • Sugar
  • Vegetable Shortening
  • Buttermilk

How do you heat dinner rolls?

Reheat these rolls in the oven on 350° for 7-10 minutes.

These would be great with any soups, such as Potato and Ham Soup. Or, they would pair well with anything that has a gravy, such as Salisbury Steak.

Drop by and let me know what you made yours with.

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If you have any questions or see any “blooper” we made, please don’t hesitate to contact us. We’re all human.

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Rock on!

~Bobbi

 
Buttermilk Dinner Rolls
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5 from 1 vote

Buttermilk Dinner Rolls

Homemade, Soft, Fluffy Buttermilk Dinner Rolls that will be perfect drenched in butter, to use for sopping up juices, or dipping in your soups. 
Course Side Dish, Sides
Cuisine American
Keyword buttermilk dinner rolls, dinner rolls, dinner rolls using active dry yeast, fluffy dinner rolls, soft dinner rolls
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Rising Time 1 day
Total Time 1 day 1 hour 45 minutes
Servings 48 Rolls
Calories 98kcal

Ingredients

  • 1 Packet Active Dry Yeast I used Rapid Rise
  • 2 Tbsp Warm Water between 105°- 115°
  • 5 1/4 Cups All purpose flour
  • 1 Tbsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 1/2 Tsp Salt I used Pink Himalyan
  • 1/4 Cup Sugar, white
  • 1 Cup Solid Vegetable Shortening Crisco
  • 3 Cup Buttermilk, Low Fat You can used full fat, if you desire
  • Melted butter For brushing the tops once baked

Instructions

  • Dissolve the yeast in water. Set aside.
    Buttermilk Dinner Rolls
  • Stir all dry ingredients together in a large bowl.
    Buttermilk Dinner Rolls
  • Using a pastry blender (or cutter), cut the shortening into the flour. Should look like little chunks throughout. Add the buttermilk and yeast mixture and stir/mix with a wooden spoon until the dough sticks together.
    Buttermilk Dinner Rolls
  • Dough will be somewhat wet. Move to a heavily floured surface and knead for about 30 seconds.
    Buttermilk Dinner Rolls
  • Move the dough to a greased bowl and cover with plastic. Refrigerate overnight.
    Buttermilk Dinner Rolls
  • Remove the dough from the refrigerator.
    Buttermilk Dinner Rolls
  • Place on heavily floured surface. Remove however much dough you need, if you are not making the full batch. Return the remaining dough to the refrigerator.
    Buttermilk Dinner Rolls
  • Roll dough out to about 1/2" thick. Using a biscuit cutter, cut into the dough. Repeat this process until all the dough has been used.
    Buttermilk Dinner Rolls
  • Place rolls on a greased baking sheet. They can touch. Cover with a towel and allow to rise another 30 minutes.
    Buttermilk Dinner Rolls
  • Bake rolls @ 400°, for 12-15 minutes, or until golden brown on top. Brush with melted butter after removing from oven. Serve hot.
    Buttermilk Dinner Rolls

Notes

Place any leftover rolls in a plastic baggie. Will stay fresh up to 2 days.
 
 

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

4 Comments

  1. Pingback: Chicken Casserole with Stuffing | Through the Cooking Glass

  2. Pingback: Buttermilk Dinner Rolls - Yum Goggle

  3. These look great. Pinning for later

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