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.
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.
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
- Vegetable Shortening
How do you heat dinner rolls?
Reheat these rolls in the oven on 350° for 7-10 minutes.
Drop by and let me know what you made yours with.
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Buttermilk Dinner Rolls
- 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
- Dissolve the yeast in water. Set aside.
- Stir all dry ingredients together in a large bowl.
- 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.
- Dough will be somewhat wet. Move to a heavily floured surface and knead for about 30 seconds.
- Move the dough to a greased bowl and cover with plastic. Refrigerate overnight.
- Remove the dough from the refrigerator.
- 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.
- 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.
- Place rolls on a greased baking sheet. They can touch. Cover with a towel and allow to rise another 30 minutes.
- Bake rolls @ 400°, for 12-15 minutes, or until golden brown on top. Brush with melted butter after removing from oven. Serve hot.