Dinner Rolls 101 – a delicious recipe with yeast, buttermilk, unsalted butter, eggs, sugar, baking soda. Easy to follow and perfect for any occasion.
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In a small bowl, sprinkle the yeast over 1/4 cup warm (105 to 115F) water and let stand until creamy, 5 to 10 minutes.
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Stir to dissolve the yeast.
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In a medium saucepan, heat the buttermilk, stirring constantly, just until warm (about 100F).
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Or place the buttermilk in a 1-quart glass measuring cup and microwave on High for 1 minute, stirring occasionally, until warm.
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Transfer the buttermilk to a bowl and stir in the dissolved yeast mixture, melted butter, eggs, sugar, baking soda, and salt.
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To make the dough by hand, transfer the liquid ingredients to a large bowl.
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Gradually stir in enough of the flour to form a shaggy dough.
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Turn out onto a lightly floured work surface.
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Knead the dough, adding more flour as needed, until the dough is smooth and elastic, 8 to 10 minutes.
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Form the dough into a ball.
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To make the dough in a heavy-duty standing mixer, pour the liquid ingredients in the mixer bowl, and attach the paddle blade.
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With the machine on low speed, gradually add enough of the flour to make a stiff dough that collects around the blade.
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Change to the dough hook.
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Knead the dough in the machine, adding more flour as needed to make an elastic dough, about 8 minutes.
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Transfer to a lightly floured work surface and knead by hand until smooth, about 2 minutes.
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Form the dough into a ball.
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To make the dough in a food processor, fit an 11-cup (or larger)-capacity machine with the metal blade.
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Make the dough in two batches.
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Place 2 1/2 cups of the flour in the machine and pulse to combine.
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With the machine running, pour about half of the liquid ingredients through the feed tube to form a soft ball of dough that rides on top of the blade.
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Process for 45 seconds to knead the dough.
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Transfer the dough to a lightly floured work surface and cover with plastic wrap.
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Repeat with the remaining ingredients.
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Knead the two portions of dough together by hand until smooth and combined.
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Form the dough into a ball.
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Place the dough in a large, buttered bowl.
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Turn the dough to coat with the butter, and turn the dough smooth side up.
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Cover tightly with plastic wrap and let stand in a warm place until doubled in volume (if you poke the dough with your finger, an impression will remain), about 1 1/4 hours.
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Lightly butter two 9-inch round cake pans.
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Punch down the dough and knead briefly on an unfloured work surface.
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Cut the dough into 18 equal pieces.
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(This is easiest to do by cutting the dough into thirds, then each third in half, and each half into 3 pieces.)
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Cover the cut pieces of dough with a piece of plastic wrap.
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Place a piece of dough on the work surface.
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Using the sides of your hands, tuck the dough underneath itself, turning the dough as you tuck, stretching the top surface and eventually forming a taut ball.
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Transfer the roll to a prepared pan.
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Repeat with the remaining piece of dough, allowing 9 balls per pan.
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Cover loosely with plastic wrap and let stand in a warm place until almost doubled in volume, about 40 minutes.
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Preheat the oven to 375F.
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Brush the tops of the rolls lightly with melted butter and sprinkle with the seeds, if using.
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Bake until golden brown, 20 to 25 minutes.
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Remove from the pans and serve warm.
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VARIATIONS
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Knot Rolls: Lightly butter two baking sheets.
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Work with one piece of dough at a time, keeping the others covered with plastic wrap.
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Roll the dough between your palms into a thick rope.
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Place the rope on an unfloured work surface.
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Put your hands on top of the dough and roll it back and forth, stretching the dough into a 9-inch-long rope.
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Tie the dough into an overhand knot, with the knot positioned in the center of the rope.
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Place the knots 2 inches apart on the prepared baking sheets.
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Cover loosely with plastic wrap and let rise until almost doubled in size.
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Bake as directed above.
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Cloverleaf Rolls: Lightly butter 18 muffin cups.
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Cut each piece of dough into thirds and form each piece into a small, taut ball.
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Place 3 balls, smooth sides up, in each muffin tin.
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Cover loosely with plastic wrap and let rise until almost doubled.
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Bake as directed.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: One 1/4-ounce package active dry yeast or 1 3/4 teaspoons instant yeast, 1/2 cup buttermilk, 6 tablespoons unsalted butter, melted, plus additional for brushing the rolls, 2 large eggs, and more.
Yes, Dinner Rolls 101 falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.