Soft, fluffy bread rolls ready in about 30 minutes from start to finish. Easy homemade bread to serve with any meal.
I hate it when I need buttermilk for a recipe because I end up having to buy a full carton and the recipe will require maybe half of it, and then I’m stuck with leftover buttermilk. Usually, I’ll make pancakes or waffles with the leftovers, but I wanted to try something different this time.
I came across a recipe for buttermilk dinner rolls. This recipe is a variation on other 30-minute dinner roll recipes I’ve made in the past. The buttermilk makes the rolls ultra tender, buttery and wonderfully fragrant.
Why this works
This bread requires far less rising time than traditional bread because it uses a lot more yeast. The increased yeast quickens the rising process.
Of course, adding so much yeast does make it taste slightly different from bread that’s been proofed for several hours. There is a faint yeast taste and smell, but I find it to be quite pleasant.
I think this is a great beginner recipe for those intimidated by the idea of working with yeast. It’s also a quick and easy bread recipe for those days when you want homemade bread but don’t have the time to make it the traditional way.
Don’t have buttermilk? You can also try my recipe for 30 Minute Bread Rolls.
30 Minute Buttermilk Rolls
- 1/4 cup + 2 tbsp unsalted butter divided
- 1 cup buttermilk
- 2 tbsp instant yeast
- 1/4 cup honey
- 1/2 tsp salt
- 1 large egg
- 4 cups all-purpose flour
- Preheat oven to 400°F. Lightly grease a 9 x 13 baking pan.
- In a small saucepan, melt ¼ cup butter. When butter is melted, add in buttermilk. Bring mixture to 110°F.
- Add yeast and honey to the bowl of a stand mixer fitted with dough hook attachment.
- Add buttermilk mixture to yeast and stir until everything is combined.
- Stir in salt and egg until evenly mixed.
- Add in 2 ½ cups flour. Set mixer to low and allow mixer to mix and knead dough.
- Continue adding flour, 1/4 cup at a time, until dough pulls off the sides of the bowl. Dough will still be sticky, but it should have formed a ball that is no longer sticking to the sides of the bowl. You will only need about 3 ½ cups to 3 ¾ cups of flour total. Save the rest for flouring your board.
- Flour pastry board and hands with leftover flour. Knead dough a few times on board and then divide into 12 equal pieces. (If you want to be very precise, you can weigh out the dough pieces on a scale.)
- Shape dough into smooth round balls. Place balls into baking pan. Cover with a paper towel or plastic wrap and let dough rest for 10 minutes.
- Bake for 10-12 minutes, or until tops turn a light golden brown.
- Melt remaining 2 tbsp butter. Brush over surface of warm rolls. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.