Easy Dinner Rolls Recipe
These buttermilk dinner rolls are the kind of bread that disappears as soon as they hit the table. Soft, fluffy, and golden on top, they’re buttery clouds of goodness with just the right amount of chew. All made in about 3 hours and SO EASY. You'll want to make these often!
Servings: 12 servings
Ingredients
- ½ cup warm water 105° to 110°
- 1 0.25-ounce package active dry yeast
- 3 tablespoons sugar
- 1 cup buttermilk room temperature
- 8 tablespoons butter melted (plus more for brushing)
- 4½ to 5 cups all-purpose flour divided
- 2 large eggs room temperature
- 1 teaspoon kosher salt
- 1 large egg lightly beaten (for egg wash)
- melted butter and flaked sea salt for topping
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with the paddle attachment, combine warm water, sugar, and yeast. Stir gently and let the mixture stand until foamy, about 5 minutes.
- Build the dough base: Stir in buttermilk and melted butter. Add 2 cups of flour, eggs, and salt. Beat on medium-low speed for 2 minutes until smooth.
- Knead the dough: Switch to the dough hook. With the mixer on low speed, add the remaining 2½ to 3 cups flour, ½ cup at a time, mixing until a soft dough forms, about 6 minutes. The dough should pull away from the sides of the bowl—slightly sticky but manageable.
- First rise: Turn the dough onto a clean surface and gently knead into a smooth ball. Place dough in a large greased bowl, turning once to coat. Cover with plastic wrap and let rise in a warm, draft-free place (around 75°F) until doubled in size, about 1 hour.
- Shape the rolls: Grease a 13x9-inch baking dish. Punch down the dough and transfer to a lightly floured surface. Divide into 12 equal pieces (24 for small sliders) and shape into balls. Place evenly in the prepared pan. Cover with a damp tea towel and let rise until doubled in size, about 1 hour.
- Bake: Preheat oven to 350°F. Brush the rolls with the beaten egg. Bake for 20–30 minutes, or until golden brown, covering with foil halfway if they brown too quickly.
- Finish and serve: Cool slightly in the pan, about 10 minutes. Brush with melted butter and sprinkle with flaked sea salt, if desired. Serve warm and enjoy!
Notes
Elena’s Tips
- Buttermilk is key: It makes these rolls tender and adds flavor—don’t skip it!
- Room temperature eggs help the dough rise better.
- Make ahead: Shape the rolls, cover tightly, and refrigerate overnight. Let them come to room temp before baking. Overnight rise – Make the dough the night before, refrigerate after shaping, and bake the next day. This develops flavor and makes them holiday-ready with less stress.
- Freezer-friendly: Bake, cool completely, and freeze. Reheat in the oven until warm.
Nutrition
Serving: 12g | Calories: 148kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 63mg | Sodium: 291mg | Potassium: 55mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 326IU | Calcium: 33mg | Iron: 0.3mg
