- 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.
Recipe adapted from I Heart Eating
30 Minute Buttermilk Rolls
Amount Per Serving (1 roll)
Calories 248 Calories from Fat 63
% Daily Value*
Saturated Fat 4g25%
Vitamin A 230IU5%
Net Carbs 38g76%
* Percent Daily Values are based on a 2000 calorie diet.