These Buttermilk Honey 5 Minute Dinner Rolls are the complete package: delicious, tender, sweet and super easy – all rolled into one!
Just wait till you smell the heavenly aroma as these Buttermilk Honey 5 Minute Dinner Rolls bake!
Two wheels? I thought about it for a minute and came to the conclusion that he was fairly accurate (photographer/editor’s note: highly accurate :). I do feel that often times I’m running through life in high gear. I don’t like missing out on things and love living life to the fullest. You can usually find me up in the morning with the chickens and collapsing into bed at the end of the day. My daughter laughs and says she thinks I’m trying to fit TWO lives into my time here on planet earth, kind of like trying to fit ten pounds into a five pound sack.
Can anyone out there relate? And what does this have to do with Buttermilk Honey 5 Minute Dinner Rolls? Well, with a busy life on the run, I look for all sorts of ways to save time. And though I love being in the kitchen, there are lots of days that call for quick and easy recipes. Recipes I can pull together with minimum effort. I never like to sacrifice the quality of our meals, so when I find super quick recipes and methods that produce fabulous results, I’m all over it!
Five minute breads are still quite amazing to me, even though I’ve been making them for quite some time now. With a miniscule five minute prep, a one to two hour rise and a bit of time for shaping, you can have an infinite variety of delicious breads, rolls, pizza crusts, pitas, naans, sweet breakfast treats, even super healthy whole grain loaves and rolls. It’s pretty crazy, but it’s true!
I’ve made buttermilk rolls before, but I’ve never tried the 5-Minute Buttermilk Bread recipe until this past week. I was taking a meal to a friend and was, as usual, running on two wheels. I needed a quick, easy bread recipe, so I decided to use it to make some fun 5 Minute Dinner Rolls.
- 2 cups lukewarm water
- 1 cup buttermilk
- 1 ½ tablespoons granulated yeast*
- 1 ½ tablespoons salt
- ¼ cup honey
- 6 ½ cups unbleached all-purpose flour
- 2 ounces melted butter
- softened butter for greasing pan
- Combine warm water, yeast and honey in a large lidded (not airtight) food container. (I use a large 6-quart lidded food storage container. Allow yeast to begin to activate for about 2-3 minutes or until fine bubbles begin to form on the surface. Add the buttermilk and all other ingredients except the melted butter. Stir with a strong handled spoon (you can also use a heavy-duty stand mixer with the dough hook attached. I like to use one of these guys.
- Cover the container lightly (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top); anywhere from 1-2 hours, depending on how warm your kitchen is, the humidity, etc. The dough can be used immediately after the initial rise, though it is MUCH easier to handle when cold. Refrigerate in the same lidded container and use over the next 7 days.
- When you're ready to bake, grease a 12 cup muffin pan with a bit of softened butter. Dust the surface of the refrigerated dough with flour and cut off one third of the dough, about 1½ pounds.
- Place the dough on a floured surface and turn over several times to coat with flour. Divide the dough into twelve equal portions and roll each piece in flour to coat. This will make the dough much easier to work with.
- Shape each piece into an 8-inch rope by rolling in your hands or on the counter. Dip one 8-inch rope into the melted butter then place in one of the prepared muffin cups in a spiral shape. Start with one end and just form a circle. Tuck the out end of the dough rope underneath a bit to make a neat circle. Repeat with remaining portions of dough. If there is any butter left, gently brush the rest on the tops of the spirals. Cover loosely with a clean kitchen towel and allow to rest until doubled in size. This may take anywhere from 25-40 minutes, depending on the day, humidity and warmth of the kitchen.
- While dough is rising, preheat oven to 350˚F. When rolls are doubled in size, bake until golden brown, about 20-25 minutes. Remove from oven and allow to cool in pan for 5 minutes, then remove to a cooling rack. Try not to eat too many right away, or the bread basket will look quite pitiful at dinner time! 😉
~ * For best results, I use Red Star or Fleischman's bulk yeast, available at "big box" stores like Sam's, Costco or B.J.'s. It's also infinitely cheaper, over a pound of yeast for around $3.00! ~ The rest of the dough can be kept in the refrigerator for up to 5 days. It can be used for more rolls, loaves of bread, cinnamon rolls or whatever your heart desires. I like to make the dough ahead of time since it only takes 5 minutes to whip up and is wonderful to have on hand all week long.