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.
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
BUTTERMILK ROLLS
Steps:
- Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the yeast mixture into the buttermilk mixture.
- Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30 minutes.
- Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2 hours.
- Preheat the oven to 425 degrees F.
- Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm.
BUTTERMILK ROLLS
These wonderful rolls are a real treat. You don't have to break the bank to enjoy a batch of golden rolls.-Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in water. Beat in the buttermilk, oil, sugar, salt, baking soda and 2 cups of flour until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Divide into 18 pieces; roll into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 185 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 188mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED BUTTERMILK DINNER ROLLS
Make and share this Old Fashioned Buttermilk Dinner Rolls recipe from Food.com.
Provided by Burgundy Damsel
Categories Yeast Breads
Time 2h20m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 8
Steps:
- Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
- Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
- Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
- On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
- Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
- Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
- Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
- Heat oven to 375*. Bake 17 to 20 min or until light golden brown.
BUTTERMILK CINNAMON ROLLS
Easy, yeasted cinnamon rolls. A crowd always gathers when they come out of the oven. Favorite activity: scraping the goo off the bottom of the pan.
Provided by Amy
Categories Bread Yeast Bread Recipes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch.
- Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. In a small bowl, stir together the butter, brown sugar and cinnamon.
- On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 1 inch pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving.
Nutrition Facts : Calories 314.6 calories, Carbohydrate 42.2 g, Cholesterol 17.2 mg, Fat 14.1 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 271 mg, Sugar 13 g
QUICK BUTTERMILK ROLLS
I created these quick Buttermilk Rolls to go with my husbands birthday dinner of KEEP YOUR MAN FRIED CHICKEN, & since I had such an ambitious menu, I wanted something that would not take up too much time. I found this recipe in a cookbook called "COUNTRY LIVING RECIPES" by Jean Wickstrom Liles, it is a paperback book with 106...
Provided by Rose Mary Mogan
Categories Other Breads
Time 40m
Number Of Ingredients 8
Steps:
- 1. Using a large bowl add 1 1/2 cups flour, yeast, sugar salt & baking soda, and stir until it is well blended together. pour into a mixing bowl. PREP TIME DOES NOT INCLUDE THE PROOFING TIME FOR BREAD TO RISE.
- 2. Using a small sauce pan, add the buttermilk with the water and shortening, & place it over low heat until warm(120 degrees to 130 degrees F) I USED A THERMOMETER FOR THIS, BECAUSE IF IT IS TOO HOT IT KILLS THE YEAST, AND UNDERHEATED THE YEAST WILL NOT ACTIVATE.
- 3. Now gradually add the milk mixture to the dry flour yeast mixture, mixing at low speed of an electric mixer.
- 4. Increase speed of mixer to medium & beat 3 minutes on medium speed then stir in remaining flour & beat till mixed together.
- 5. TURN DOUGH OUT ONTO LIGHTLY FLOURED SURFACE, AND KNEAD UNTIL SMOOTH & ELASTIC ABOUT 5 MINUTES. Please NOTE, I chose to use my dough hook attachment for this step, switched to dough hook and Kneaded for 5 minutes, either technique will work.
- 6. Now grease a large bowl, add the kneaded dough, be sure to grease the top of the dough in the bowl. Cover with a damp towel free from drafts.
- 7. Allow to rise until double in bulk, about 45 minutes or so.
- 8. Then punch down and shape dough into 1 1/2 inch balls. Grease a 15X10 inch Jelly Roll type pan, and place the rolls on pan about 1 1/2 inches apart. Allow dough to rise a second time in in a warm area, about 85 degrees F, an area free from drafts allow to rise about 35 minutes or until rolls double in size.
- 9. Bake in a preheated 400 degree F. oven for 18 to 20 minutes. Makes about 2 dozen dinner Rolls. Both my husband & I enjoyed a hot dinner roll fresh from the oven with butter before dinner, just could not resist.
CLASSIC DINNER ROLLS
Who can resist warm yeast rolls, fresh from the oven?
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 1h30m
Yield 12
Number Of Ingredients 7
Steps:
- Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
- Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
Nutrition Facts : Calories 107.9 calories, Carbohydrate 18.5 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 115.3 mg, Sugar 2.6 g
FAST BUTTERMILK YEAST ROLLS
These are great! They are indeed quick for yeast rolls (with just one rising) and they're really soft and tasty. From The New Vegetarian Epicure. Prep time includes rising.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the buttermilk, water and butter together, stirring over low heat just till the butter begins to melt.
- Remove from heat and pour the liquid into another container.
- Stir as the butter finishes melting. The liquid should feel hot to the touch, but not scalding.
- Stir together 2 1/2 cups flour with the yeast, sugar, salt and baking soda.
- Stir in the oats.
- Mix the warm liquid into the dry mixture and stir till a sticky dough forms.
- Sprinkle the remaining flour on a board or counter top and turn the dough out on it, coating the dough with the flour.
- Knead gently for about 5 minutes, working in more flour as you go.
- The dough should remain fairly soft, but become smoother and more elastic.
- Form the dough into a rope about 20 inches long, then cut it into 12 equal pieces.
- Shape each piece into a ball, pulling the sides down and pinching together at the bottom.
- Arrange the balls on a butter baking sheet, seam side down, and cover with a tea towel.
- Or, put balls of dough close together in a buttered 10-inch cake pan; they will grow together as they rise, forming a "loaf" of rolls that will easily pull apart.
- Either way, leave the rolls to rise in a warm, sheltered place for about an hour (less if using fast-rising yeast).
- Bake the rolls in a preheated 350°F oven for 20-22 minutes, or until they are lightly browned and sound hollow when the bottom is tapped.
- Cool the rolls on a rack for a few minutes before serving.
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4.6/5 (65)Calories 220 per servingCategory Bread
- Heat your oven to 200 F degrees then turn it off. This is to provide a warm and draft free environment for your dough while it rises.
- In the bowl of your mixer add the 3 cups of flour, instant yeast, salt and mix to combine, using your dough hook attachment.
- Add the buttermilk mixture to the mixer bowl and mix for 3 to 5 minutes until the dough comes clean from the side of the bowl. If the dough is too wet or too sticky add more flour as needed, but no more than 4 cups. The dough should be soft.
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- Add the yeast, water and sugar to a small bowl and combine gently with a fork. Set aside to rise for about 5 minutes.
- Add the buttermilk to the bowl of your stand mixer fitted with the dough hook attachment (or in a large mixing bowl if you're going to make by hand).
- Add the yeast mixture and then the flour, turning the mixer on low speed until a very soft dough forms.
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