buttermilk rolls recipe

These homemade buttermilk dinner rolls simply cannot be beat! So soft and fluffy with the teensiest hint of tangy buttermilk, and baked and ready to eat with a big pat of butter or jam in just 45 minutes! 

1 Hour Buttermilk Dinner Rolls

butter (divided)

buttermilk

Fleischmann's RapidRise® Yeast

honey

salt

all-purpose flour (as needed)

Preheat the oven to 400 degrees and butter a 9x13 inch pan.

Add buttermilk and 4 tablespoons butter to a liquid measuring cup. Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees).

In a large bowl, combine honey and yeast.

Whisk in buttermilk and butter mixture.

Whisk in salt and egg.

Add 2 1/2 cups flour.

Mix (by hand, or with an electric hand mixer, or you can do this in the bowl of a stand mixer fitted with a dough hook attachment) until flour is completely incorporated.

Gradually add more flour, 1/4 cup at a time, until dough comes together just enough to form a ball. (It will stick be quite sticky! You should be able to handle it with heavily floured hands.)

With floured hands, transfer to a lightly floured surface (be careful not to use too much flour as it will dry out your dough) and knead for 4-5 minutes until dough is smooth and elastic.

Divide dough into 12 equal-size pieces and roll each into a ball. Place 1 inch apart in prepared pan.

Cover pan tightly with plastic wrap and let dough rise for 10 minutes in a warm place (I place mine near the preheated oven).

Uncover, and bake in preheated oven for 15-20 minutes until golden brown on top.

Brush immediately with remaining 2 tablespoons butter and serve.

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