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Buttermilk Dinner Rolls

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!
Course Breads
Author Chris Scheuer adapted from Cooking Club

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

  1. 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.)

  2. 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.

  3. 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.
  4. 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.
  5. 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.)
  6. 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.

Recipe Notes

* ~ There are lots of fun ways to shape dinner rolls and lots of techniques available online. I love to use a couple different shapes for a fun looking bread basket. Here are the ones I used this time:
- 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.