Buttermilk Dinner Yeast Rolls are fluffy, tender little bundles of joy.
I loved the dough, it was so soft and easy to work with. It was a pleasure to knead it and feel the texture.
I was able to get 16 rolls from the recipe, as I’ve said before…enough to have now and enough to place in the freezer for later. I was able to pull these from the freezer the day I made homemade Chicken Rice Soup. You just can’t beat it, taking the time to make homemade rolls one day, and enjoying them for days to come from the freezer. Buttermilk Dinner Yeast Rolls… Homemade Lovin from Oven, Enjoy!
Buttermilk Yeast Rolls
- 1 pkg active dry yeast
- 1 Tablespoon plus 1 Teaspoon sugar divided
- 1/4 cup warm water at least 110 degrees
- 2 1/4 cups flour plus more for kneading
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 1/4 cup butter softened
- 1 1/2 Tablespoons butter melted
- 1. Combine the yeast packet, 1 Teaspoon sugar and 1/4 cup water in a small bowl. Let sit until foamy.
- 2. Sift the flour,salt, and baking soda together.
- 3. Heat the buttermilk on low heat, add the 1/4 cup butter to the pan, plus the 1 Tablespoon of sugar. Cook and stir JUST until butter is melted and sugar has dissolved. Remove from heat to cool slightly. Mixture should only be lukewarm.
- 4. Place the yeast and buttermilk in a large bowl, stir to combine. Add the flour to the bowl a half cup at a time while beating on low speed. The dough will be slightly sticky. Place dough on a floured surface, knead for 5 minutes, adding flour as you knead to make a slightly tacky dough. Grease a large bowl, turn the dough to coat, cover with a cloth and let rise until doubled in a warm draft free place.
- 5. Punch the dough down, form into balls. Place the dough balls on a parchment lined baking sheet. Cover and let rise until doubled in a warm draft free place.
- 6. Bake the rolls at 375 degrees for 20 minutes or until golden brown, brush with melted butter.