• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Browse Recipes
  • subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Life Currents
Home » Buttermilk Dinner Rolls

Buttermilk Dinner Rolls

January 17, 2013 by Debi 10 Comments

  • Share
  • Tweet
  • Yum
Jump to Recipe

Homemade Fresh Buttermilk Dinner Rolls

Homemade Fresh Buttermilk Dinner Rolls

I had some leftover buttermilk from Christmas Eve dinner. So, I asked the husband to make buttermilk pancakes. Mmm, they were delish! But, there was still some leftover buttermilk. (Why do they only sell buttermilk in those quart sized cartons?!?)

I decided to make some bread using some of that buttermilk. Now, this recipe won’t use up that whole carton of leftover buttermilk, but it’s certainly a start, as it uses 1 cup of the stuff!

Homemade Fresh Buttermilk Dinner Rolls

The first time I made this bread I just left it as a whole loaf rather than as rolls. It has a lovely soft texture, and a great light white bread flavor. We had slices of bread with dinner, and then we decided to make French toast out of it the next morning. I loved it! But, we thought it would be even better as dinner rolls, each with their own little crusty outsides.

Yep, it is wonderful as dinner rolls. We had the rolls with Cajun Baked Cod (I’ll post the recipe separately).  The rolls were perfect to sop up those tasty juices. And, it was fun to have my own nice crusty roll with a soft tasty inside at dinner.

Homemade Fresh Buttermilk Dinner Rolls

Keep in mind that your homemade bread doesn’t have preservatives in it like the store-bought stuff. That makes it great and healthier, but it also means that it can go bad quickly. So, store your completely cooled bread in a lightly sealed plastic bag. Don’t store it in the fridge, as it will dry out faster. And, eat it within a couple of days.

Have all ingredients for this bread, except the buttermilk, at room temperature. The dough will be sticky. I only use enough flour to keep it from sticking to my hands, and I work it as little as possible to keep it tender.

The way I describe dividing the dough is so that you don’t have to work it too much. When I make the balls, it’s a quick roll in my hands and I smooth the top of the roll a little, then place it on the baking sheet. Quick without much fuss.

Homemade Fresh Buttermilk Dinner Rolls

Buttermilk Dinner Rolls bread homemade crusty on the outside and soft and tender on the inside. Perfect with dinner! or as a snack

 

Homemade Fresh Buttermilk Dinner Rolls Recipe

Buttermilk Dinner Rolls

Debi
Homemade soft fluffy rolls are the perfect side for dinner or breakfast.
5 from 1 vote
Print Recipe Pin Recipe Rate this Recipe
Prevent your screen from going to sleep.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Bread machine time 40 minutes mins
Total Time 1 hour hr 15 minutes mins
Course bread, Breakfast, Snack
Cuisine American
Servings 12 rolls
Calories 175 kcal

Ingredients
  

  • 1 cup buttermilk well shaken
  • 1 tablespoon unsalted butter
  • 3 tablespoons grapeseed oil or other light flavored oil
  • 1 egg
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 ¾ cups bread flour
  • 2 teaspoons active dry yeast

Instructions
 

  • Measure all ingredients into the bread pan of your bread machine. Select the dough setting. Start the machine.
  • Once dough setting is complete, remove dough from machine and place on a lightly floured surface. Using your hands, divide dough in half, and each half in half again so that you have roughly equal quarters. Divide each quarter into three equal pieces. Roll each piece into a ball and place rolls on two Silpat covered baking sheets (6 rolls per baking sheet), allowing about 2 inches between each roll. Cover rolls with a clean cotton cloth, and preheat the oven to 350° F.
  • Once the oven reaches temperature, uncover rolls, and bake for 25 to 30 minutes or until golden brown, rotating baking sheets half way through baking.

Notes

Serving Size: 1 roll

Nutrition

Calories: 175kcalCarbohydrates: 25gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 222mgPotassium: 80mgFiber: 1gSugar: 3gVitamin A: 83IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.

Keyword buttermilk, rolls
Tried this recipe?Mention @LifeCurrents or tag #LifeCurrents!
  • Share
  • Tweet
  • Yum

Filed Under: Breakfast, Thanksgiving Tagged With: baking, bread, Breakfast, buttermilk, conservation, dinner, DIY, flour, Food, leftovers, recipe, vegetarian

You May Also Like

square crop of a slice of Blackberry Clafoutis on a white plate with a piece taken out of it on a fork to the left.
Blackberry Clafoutis
square crop of a fig and brie mini pie that's been bitten open so you can see the inside with chives behind it.
Fig and Brie Bites
three cookies topped with sea salt on a piece of parchment paper.
Brown Butter Sea Salt Cookies
desserts
Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

about debi

ABOUT DEBI

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read more...

Previous Post: « Farmer’s Market Salad
Next Post: Spicy Cajun Cod »

Reader Interactions

Comments

  1. Adrienne

    January 18, 2013 at 7:59 am

    For those of us that don’t have a bread machine, roughly what does “dough setting is complete” mean? Is that mixed, then proofed once? Twice? I’d be interested to know, because we have the same problem with buttermilk (they need to sell pints) and this sounds like a yummy solution.

  2. cookingactress

    January 18, 2013 at 8:15 am

    I just want…like….that entire basket.

    These rolls look phenomenal.

  3. telesma

    January 18, 2013 at 9:48 am

    You can freeze buttermilk. Shake it up and freeze it in ice trays then dump the cubes into zipper freezer bags. Each one should be 1 oz/2 tbsp and they keep for a few months.

  4. Debi

    January 18, 2013 at 1:32 pm

    I’d suggest proofing twice. They are pretty light inside. Next time I make them I’ll watch the machine to see, but I think it does it twice. I sooooo agree with the buttermilk in pints! And, I have the powdered stuff which I love, it just doesn’t work for everything.

  5. narf77

    January 19, 2013 at 9:59 pm

    These look so light and fluffy! We can only buy buttermilk in little 600ml (pint) containers and it is very expensive here in Australia. I tend to sour milk with vinegar and use that whenever buttermilk is called for or use thinned down yoghurt that tends to give a very similar result.

  6. Susan

    January 22, 2013 at 12:10 am

    You can also buy powdered buttermilk . . . .

  7. Paula Cole

    January 24, 2013 at 2:02 pm

    Where is the printer friendly version of this recipe? I sure did not want to copy all of this………..These look great, but still did not want to print out 6 pages of what should have just been on 1 page……….

  8. Jutta Lenihan

    January 29, 2013 at 10:37 am

    This is such a wonderful keeper recipe I will print and pin to my fridge! Thank you so much for sharing this at Wednesday Extravaganza – hope to see you there again this week with more of your deliciousness 🙂

  9. Alan

    October 24, 2013 at 2:53 pm

    Bread machine will proof bread dough once at 90 minutes. Remove from machine and proceed with recipe

  10. Nicky

    November 1, 2013 at 12:53 pm

    These look wonderful and so easy. Thanks for sharing them during Our Little Family Adventure’s Thanksgiving Menu Planning Event. I’ve added them to all the great recipes at http://ourlittlefamilyadventure.wordpress.com/2013/11/01/thanksgiving-menu-planning-desserts-and-breads/

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello! I’m Debi, the girl behind Life Currents where I write about mainly healthy vegetarian dishes. My husband eats meat, so occasionally I share some of his dishes as well. And, I’ll share tasty treats and projects that we do. Read More >>>

desserts
Subscribe

Join my mailing list to receive the latest recipes FREE to your inbox!

Most Popular Recipes

square crop looking down on a small white bowl filled with ranch and surrounded by vegetables and a lemon wedge.
A spoonful of chocolate pudding on top of the glass serving dish of pudding.
A chip that's been dipped in cheese and the bowl of cheese is behind it.
looking fown in a cast iron skillet filled with White Bean Sun-Dried Tomato Gnocchi and a wooden spoon sticking out.
square crop of a bowl of soup being served with a ladle.
a large bowl full of vegetarian pot pie soup and a spoon next to it.
cooked green beans in a ceramic bowl, cropped square image
Two cups of Mexican Mocha drink with a blue plate and napkin around them.
Cinnamon Sore Throat Tea by Life Currents https://lifecurrentsblog.com

Footer

SEEN ON

as seen on

Life Currents is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

This month’s featured recipes: Aztec Chocolate, Flan Recipe, How to Cook Bok Choy, and Tea for Sore Throat.

Want to tip me? You can Buy Me a Coffee! And thanks!

© 2023 lifecurrentsblog.com. All rights reserved. Find my Privacy Policy Here.

  • Facebook
  • Twitter
  • Pinterest
  • Yummly