These buttermilk rolls taste great during any meal. They can be used for sandwich rolls or served with butter and jam. For this recipe, I used dry buttermilk, available in the baking section at most large grocery stores.
Yield: 15 rolls
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours, 20 minutes
- 1-1/2 cups warm water, 95 to 110 degrees F
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 4 Tbsp dry buttermilk
- 2 tsp sugar
- 1-1/2 tsp salt
- 3 Tbsp soft butter
- 1 small egg
- 4 cups bread flour, about
- In large bowl, add warm water, yeast, dry buttermilk, sugar, and salt. Stir until dissolved. Add butter, egg, and 2 cups of flour. Mix well. Slowly add the remaining amount of flour until dough is formed. You may or may not use the full amount of flour.
- Turn dough out onto floured board. Knead dough for about 6 minutes, adding more flour by the tablespoon, if necessary. Grease a medium bowl. Put dough into the bowl and then turn dough over so that the top of the dough is also lightly greased. Cover the bowl with a clean kitchen towel and let the dough rise in warm, draft-free place until double in size or about 1 hour.
- Punch down dough. Turn it out onto a floured table and knead out all the bubbles for about 5 minutes. Divide dough into 15 equal pieces and shape into round rolls. Preheat oven to 375 degrees F. Grease two baking sheets. Set rolls on each baking sheets, cover with clean kitchen towel, and allow to rise in warm, draft-free place until double in size or for about a half hour.
- Bake rolls for about 20 minutes or until golden brown. Remove rolls from oven and turn out onto rack. Serve warm or allow rolls to cool completely before freezing.