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
Keyword: buttermilk dinner rolls, dinner rolls, dinner rolls using active dry yeast, fluffy dinner rolls, soft dinner rolls
1PacketActive Dry Yeast I used Rapid Rise
2TbspWarm Water between 105°- 115°
5 1/4CupsAll purpose flour
1 1/2TspSaltI used Pink Himalyan
1CupSolid Vegetable ShorteningCrisco
3CupButtermilk, Low FatYou can used full fat, if you desire
Melted butterFor 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.
Place any leftover rolls in a plastic baggie. Will stay fresh up to 2 days.ITEMS/INGREDIENTS USED IN RECIPE - If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed all or some of them above within the post. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.