1 HOUR BUTTERMILK DINNER ROLLS
These homemade buttermilk dinner rolls simply cannot be beat! So soft and fluffy with the teensiest hint of tangy buttermilk, and baked and ready to eat with a big pat of butter or jam in just 45 minutes!
Provided by Tiffany
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees and butter a 9x13 inch pan.
- Add buttermilk and 4 tablespoons butter to a liquid measuring cup. Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees).
- In a large bowl, combine honey and yeast.
- Whisk in buttermilk and butter mixture.
- Whisk in salt and egg.
- Add 2 1/2 cups flour.
- Mix (by hand, or with an electric hand mixer, or you can do this in the bowl of a stand mixer fitted with a dough hook attachment) until flour is completely incorporated.
- Gradually add more flour, 1/4 cup at a time, until dough comes together just enough to form a ball. (It will stick be quite sticky! You should be able to handle it with heavily floured hands.)
- With floured hands, transfer to a lightly floured surface (be careful not to use too much flour as it will dry out your dough) and knead for 4-5 minutes until dough is smooth and elastic.
- Divide dough into 12 equal-size pieces and roll each into a ball. Place 1 inch apart in prepared pan.
- Cover pan tightly with plastic wrap and let dough rise for 10 minutes in a warm place (I place mine near the preheated oven).
- Uncover, and bake in preheated oven for 15-20 minutes until golden brown on top.
- Brush immediately with remaining 2 tablespoons butter and serve.
Nutrition Facts : Calories 328 kcal, Carbohydrate 67 g, Protein 10 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 133 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SOFT BUTTERMILK DINNER ROLLS
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. -Jennifer Patterson, Shoshone, Idaho
Provided by Taste of Home
Time 1h
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water until foamy. In a large bowl, combine 1 cup buttermilk, 1/2 cup butter, egg, sugar, salt and yeast mixture, then add 3 cups flour; beat on medium speed until smooth, 1 minute. Add remaining flour, 1/4 cup at a time, to form a soft dough., Turn dough onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Brush rolls lightly with remaining buttermilk and butter. Bake until golden brown, 20-25 minutes. Cool in pan 20 minutes. Remove to a wire rack; serve warm.
Nutrition Facts : Calories 165 calories, Fat 6g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
ONE HOUR BUTTERMILK ROLLS
Make and share this One Hour Buttermilk Rolls recipe from Food.com.
Provided by Kaykwilts
Categories Yeast Breads
Time 22m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift and measure flour and resift with baking powder, sugar, salt and soda.
- Cut in shortening.
- Dissolve yeast in warm water.
- Add buttermilk and stir into flour and knead lightly jsut as when preparing biscuits.
- roll and cut with biscuit cutter.
- Place on greased cookie sheet and let rise for 1 hour before baking in a 425 degree oven for 12 minutes.
DIVINE ONE-HOUR BUTTERMILK ROLLS
Got this off the internet (somewhere!) a few years ago. Absolutely delicious - they will be gobbled up quickly! You can make them in an hour, but of course the longer you can let them rise, the better!
Provided by LorenLou
Categories Yeast Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast and sugar in large bowl.
- Set aside.
- Heat the buttermilk and water in the microwave until warm- NOT HOT!
- About 45 seconds to 1 minute.
- Pour the buttermilk slowly into the yeast/sugar mixture until combined.
- Allow this mixture to sit for 5 minutes.
- Add oil and dry ingredients, mixing until a soft dough forms.
- Allow the dough to rest for about 10 minutes.
- While the dough is resting, melt the butter in a 9" round (dark) cake pan.
- Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
- Roll it into a ball in your hands.
- Drop the ball into the pan, and roll it around in the butter.
- Repeat this process with the remaining dough, buttering hands again as needed.
- You will wind up with about 12 rolls.
- Place the pan in a warm place to rise, for 30-60 minutes.
- Longer is better, of course.
- Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
- You don't need butter with these!
LEMON POPPY SEED BUTTERMILK ROLLS
These are 1 hour rolls. The rolls are dusted with poppy seed right before baking. I like to bake them in muffin tins. To prebake and freeze, take them out after 10 minutes. Cool and freeze. Thaw and bake to finish. Longer baking time in muffin tins. Drop a powdered sugar glaze on top if desired. Photo shows glaze. I prepare both.
Provided by Montana Heart Song
Categories Yeast Breads
Time 1h10m
Yield 2 rolls per person, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Into two cup Pyrex glass measuring cup, add warm water and yeast; stir.
- In microwavable small bowl add sugar, lemon juice and 3/4 cup shortening. Microwave on 70% power, covered, until melted and dissolved. Stir until warm, not hot.
- Add to dissolved yeast and water.
- In large bowl add flour, baking soda and salt, mix.
- Add buttermilk and stir.
- Add yeast mixture and stir and mix well. Use dough hook on mixer and beat until smooth. If dough is too sticky, add a little flour each time until the dough pulls away from the sides of the bowl.
- Cover with a cloth and let rise 10 minutes in a draft free warm area.
- ( I turn oven on at 170*,cover and let rise in oven.
- Spray cooking sheets or muffin pans with Pam.
- Preheat oven to 400°.
- Dust your hands with cornstarch. Shape into rolls and place on cooking sheets or muffin pans. Let rise 30 minutes.
- (I put back in a 170* oven and let rise 30 minutes)
- With pastry brush tops with melted margarine.
- Optional step: Sprinkle with poppy seeds.
- Optional step: Top with drops of white glaze.
- Bake at 400° 18 to 20 minutes. Muffin pans take longer baking.
- When the tops start to brown, press lightly on the top to see if it springs back. If it does, the rolls are done.
- These rolls are wonderful to take to a potluck. They stay moist.
Nutrition Facts : Calories 457.8, Fat 18.8, SaturatedFat 4.6, Cholesterol 1.5, Sodium 542.6, Carbohydrate 62.9, Fiber 2.3, Sugar 7, Protein 8.9
BUTTERMILK ROLLS
From Whole Foods, these rich and fluffy rolls make a great accompaniment to any dinner and are the perfect recipe for beginning bakers. Make large pull apart rolls (9) or individual cloverleaf rolls (12) with the same dough. You can play with these too, adding herbs, seasonings, etc.
Provided by Chef Kate
Categories Breads
Time 1h50m
Yield 9-12 rolls
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together 1 1/2 cups of the flour, salt and yeast until well combined; set aside. In a small pot, heat buttermilk until warm to the touch (about 115°F). (Be careful not to overheat the milk since it may cook the egg.) Remove pot from heat and whisk in honey, 3 tablespoons of the butter and egg. Pour buttermilk mixture into bowl with flour mixture and whisk until a thick batter is formed. Stir in remaining 1 3/4 cups flour until a soft dough is formed.
- Turn dough out onto a lightly floured surface and knead, dusting dough with more flour as needed to keep it from sticking, until smooth and no longer sticky, 7 to 8 minutes.
- Or, using your kirchenaid or similar mixer, knead the soft dough in the machine for several minutes until the dough is smooth and cool to the touch.
- For cloverleaf rolls, divide dough into 36 equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased 12-muffin tin. For large pull apart rolls, divide dough into 12 equal pieces and roll each into a small ball. Arrange balls of dough snugly in a greased 9-inch round cake pan. Brush rolls with a bit of the remaining 2 tablespoons butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
- Preheat oven to 375°F Brush rolls with remaining butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if you like.
MOTHER'S ONE-HOUR ROLLS (MORS TVEBAKKER)
Another Danish recipe found online that I am posting for ZWT 6. Sounds yummy and quick for a yeast roll, but I haven't tried them yet, which I had the time to do so before ZWT. It doesn't state amount of servings, but with 6 cups of flour, guessing it to be around 36 rolls?
Provided by diner524
Categories Healthy
Time 1h
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Add the butter, ½ cup of water, sugar and salt to the milk. Let cool.
- Soften the yeast in the 1/3 cup of warm water (110 degrees) until it is foaming and then add to the first mixture. Add the sifted flour.
- Knead to form a good firm dough. Knead 5 minutes more. Put in a warm place, out in the hot sun or at the back of your stove when the oven has been on. (For this recipe the yeast itself needs to be at a temperature of 88 degrees.) After 15 minutes have elapsed, punch down the dough and form into rolls.
- Place on a shallow, greased baking pan and let rise in the same warm spot as before until the rolls have doubled in size.
- Bake in a preheated 400º oven 15 to 20 minutes.
Nutrition Facts : Calories 92.9, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.9, Sodium 60.1, Carbohydrate 16.7, Fiber 0.7, Sugar 0.4, Protein 2.6
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