Buttermilk Rolls
These soft, pillowy Buttermilk Rolls are the perfect accompaniment to any meal, easy to make and a crowd-pleaser.
Ingredients
Dry Ingredients
- 4 cups all-purpose flour This forms the base of our rolls, giving them structure and chewiness.
- 1/4 cup granulated sugar Adding a touch of sweetness that balances the flavors perfectly.
- 1 packet active dry yeast (2 1/4 tsp) The magical ingredient that makes the rolls rise and become fluffy.
- 1 teaspoon salt Enhances the overall flavor, ensuring every bite is delicious.
Wet Ingredients
- 1/2 cup unsalted butter Contributes to a rich and creamy texture that melts in your mouth.
- 1 cup buttermilk Adds a wonderful tanginess and helps create tender rolls.
- 1/4 cup water Used to bring everything together as we knead our dough.
- 2 large eggs Provide structure and richness in the dough.
Instructions
Preparation
- In a large bowl, combine 2 cups of flour, sugar, yeast, and salt. Mix to ensure the yeast is evenly distributed.
- In a saucepan, heat the buttermilk, butter, and water until warm but not boiling to activate the yeast.
- Add the warm mixture to the flour mixture and add the eggs. Mix until well combined to form a sticky dough.
- Stir in the remaining flour, 1/2 cup at a time, until achieving a soft and slightly tacky dough.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let it rise until doubled in size, about 1 hour.
- Once risen, gently punch down the dough, shape into rolls, and place in a greased baking dish with space in between.
- Let the rolls rise again for about 30 minutes, covered with a cloth.
Baking
- Preheat the oven to 375°F (190°C).
- Bake for 15-20 minutes, or until the rolls are golden brown on top.
- Brush with melted butter before serving for added richness.
Notes
Ensure buttermilk is at room temperature for easy mixing. Avoid over-kneading to keep rolls light and airy. Common mistakes include not using fresh yeast and under-rising dough.