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These Buttermilk Dinner Rolls are delicious and smell fantastic, even before they come out of the oven. Try all the different shapes for your next party!
I've been trying to get ready by stocking the freezer with some soups, chilies and curries to get us through the busy weeks ahead. I also made a double batch of these Buttermilk Dinner Rolls and stashed them in the freezer. A bowl of soup, a simple salad and a basket of warm rolls is a fabulous busy-day dinner, and a wonderful combo to express a bit of love and cheer to a new mom, a recently moved-in neighbor, a shut-in or a friend in need.
I've treasured every minute of being a mom, but there's something fantastically special to me about that first year of life - the velvety smooth skin, soft, peach-fussy hair, the sweet unique fragrance (most of the time), the heartwarming first smiles, hesitant, but proud initial steps, delightful first words - all of it!
And now I'm getting to experience it all over again. Scott and I are expecting grandchild number five, due TOMORROW! Our son, Nick and his wife Lindsay are all set for the new arrival and since our first four grand kiddies live thousands of miles away in London, England, we're super thrilled that this little one will be just "a hop, skip and a jump" away." "Papa Scott" and I ("Grammy") can hardly wait, and every time the phone rings or a text message appears, our hearts beat a little faster.
The rolls are billowy soft and slightly sweet with a touch of buttermilk tanginess. The egg wash transforms the exterior to a shiny golden delight, after a stint in the hot oven. Scatter the rolls with a shower of sesame or poppy seeds before baking or leave them plain, but beautifully unadorned. Whip up a batch; you'll totally see what I mean when I say that the only problem with these Buttermilk Dinner Rolls is that it's impossible to eat just one!
Buttermilk Dinner Rolls
Ingredients
- ¾ cup warm water, 110°F. to 115°F, use a thermometer if you're not used to working with yeast, they're inexpensive and will ensure success.
- 3 tablespoons sugar
- 1 ¼-oz. pkg. active dry yeast (2 ¼ teaspoons)
- ½ cup room temperature buttermilk
- 1 egg, beaten
- 2 tablespoons butter, melted
- 1 ½ teaspoons salt
- 3 ½ to 3 ¾ cups bread flour
- 1 large egg
- 1 tablespoon water
- poppy seeds and/or sesame seeds
Instructions
- Place water and the sugar in a medium bowl; stir in yeast and let sit in a warm spot for about 10 minutes or until yeast is dissolved and foamy. (To create a nice warm spot for yeast to grow in the cooler months, I'll boil a cup of water in the microwave for several minutes, then set the water over in a corner and place my bowl with the yeast mixture in the center. I close the door and it's perfect, warm and a bit steamy.)
- Meanwhile place buttermilk, egg, butter and salt in the bowl of a stand mixer. Add yeast mixture when activated and stir to combine. With the kneading hook, slowly add 3 ½ cups of the flour. Mix until soft dough forms, slowly adding an additional ¼ cup flour as necessary to form soft dough that pulls away from sides of bowl. This will take about 10 minutes.
- Remove kneading hook and push dough to one side of the bowl. Add a bit of melted butter or oil and turn to coat all sides. Cover with a clean kitchen towel and let rise in warm place (the microwave trick mentioned above works great) until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment paper. Gently punch down dough; turn out onto a lightly floured surface. Divide dough in half; cut each half into 8 pieces. Roll each piece into desired shape*; place on baking sheet.
- Cover rolls with towel. Let rise in warm place 30 to 40 minutes or until doubled in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refrigerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 minutes before baking.)
- Meanwhile, heat oven to 375°F. Combine egg and water and mix well. With a pastry brush, gently brush rolls all over with egg wash, being careful to thoroughly coat each roll, but don't over do so that egg mixture drips off rolls. Sprinkle with sesame or poppy seeds, if desired. Bake 20-25 minutes or until light golden brown.
Notes
- for perfectly shaped round dinner rolls, Fine Cooking has a great tutorial here. Proceed as directed above for second rise and baking.
- for the fun looking knotted dinner rolls check out this YouTube tutorial. Proceed as directed above for second rise and baking.
- for the spiral, muffin type rolls, roll the dough into a large rectangle, spread with two tablespoons of butter and roll up, jelly roll fashion. Pinch the edge to seal, then cut into 16 equal pieces. Grease 16 muffin pan cups with butter and place a roll in each cup. Proceed as directed above for second rise and baking.
Roxann says
I made these rolls for Thanksgiving and they were wonderful. The grandkids kept asking for more. They were super easy and fun to make.
Thanks for all your wonderful recipes.
Lindsay @ The Café Sucre Farine says
Wonderful! Thanks so much for letting us know, Roxann!
Roxann Benson says
Hi Chris I'm was just going to start making your buttermilk dinner rolls. I read through the recipe again. It mentions adding sugar with the water and then again with the buttermilk, butter , and egg but I don't see another amount of sugar to add. Maybe I missed something. Please help.
Thanks
Chris Scheuer says
Hi Roxann, sorry for the confusion. Yes, the sugar is added with the yeast and not later. I have corrected that. Thanks!
Heather @ My Overflowing Cup says
I"m a baby hog, too, so I get you! Thanks so much for sharing this recipe with us. I'll be making these for our church's Thanksgiving dinner tomorrow.
Anonymous says
Could these be made in a bread machine on dough cycle?
Chris Scheuer says
definitely! Just check the dough after it starts mixing and make sure it's forming a nice ball. You might need to add a bit of flour or extra buttermilk.
Rashida Shaikh says
Wow, you are an amazing baker...such a cute basket.
Arthur in the Garden! says
I love bread!
Patty says
Lovely rolls Chris-I would love to try one of each!
France@beyondthepeel says
The breads you make are always the most beautiful. You really have a knack for it!
Amelia says
Hi Chris, wow.... your dinner rolls look fantastic. Very nice shape, so well baked and the pictures are very professional. Better than those from bakery shop. Nice to go with mushroom soup.
Congrat on your new grandchild. Look like you gonna be very busy with the baby. 🙂
Have a lovely week ahead.
Angie's Recipes says
These dinner rolls look heavenly!!! And I don't think the one from bakery could have looked any better than these!! These are super, no, YOU are super!!
Lisa {Authentic Suburban Gourmet } says
Congrats on the new arrival! Love how you made 3 versions. All look spectacular and super professional. I am sure they tasted even better!
Karen Kerr says
These are just beautiful and congratulations on the new grandbaby! I had no idea how much I would love being a grandmother.
Bianca @ Confessions of a Chocoholic says
These look delicious! I wish I had a warm one that I could slather with butter. Congrats on the new grandchild!
Pam says
Congratulations! New babies are so much fun.
The rolls look fantastically delicious and so pretty too. There is nothing better than fresh baked rolls slathered in butter. MMMmmm good!
Chung-Ah | Damn Delicious says
So excited for you! And these rolls look like absolute perfection!
www.you-made-that.com says
Wow looks like a professional bakery here, what beautiful rolls! I want to shalack them and keep them looking so pretty 🙂
Sue/the view from great island says
Oh gosh, these rolls look stunning Chris. They are perfect, not a poppy seed out of place! I'm so glad you included the rolling tutorials, too, I'm going to need them. I love the spiral rolled one, but I bet that's the hardest! It's thrilling news about your new grandbaby---can't wait for the announcement!
Joan Hayes says
These rolls are gorgeous! Can't wait to make up a batch!
Natalie G says
Thanks for this recipe, I totally want to make my own dinner rolls and I like that you used buttermilk in these!
Lemons and Anchovies says
Congrats to you and your family for the new addition to the family. I remember becoming an aunt for the first time and wanting nothing else but to be with my nephew; it was the same with the five others that came after him. How fun it will be for you, especially since grandbaby #5 will be so much closer. 🙂
These rolls are so, so pretty. Love that feature shot. 🙂
Liz Berg says
Wishing you, Scott, Nick and Lindsay many blessings as this new grandchild enters the world! Such an exciting time for you all...and I plan to be a baby hog, too, someday...LOL.
PS...your rolls look super! I'd love to learn how to make those knots...thanks for the link!
Sandra Lee says
So excited for you! It's a joy having a grandchild close by!