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!
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.
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 Recipe
Buttermilk Dinner Rolls
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
Nutrition
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.
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.
I just want…like….that entire basket.
These rolls look phenomenal.
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.
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.
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.
You can also buy powdered buttermilk . . . .
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……….
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 🙂
Bread machine will proof bread dough once at 90 minutes. Remove from machine and proceed with recipe
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/