Buttermilk Dinner Rolls

Tuesday, March 8, 2011

This is one of those recipes that, at my husband’s request, I’ve made several times since first discovering them at Chocolate on my Cranium a few weeks ago.  We are totally in love with the soft texture that using buttermilk in place of water gives to these rolls and I love that they stay soft even when using mostly whole wheat flour.  I’ve tried them in three different variations, as shown below, and it was a toss-up which one we liked the best.  For every day rolls, I’d say the crescents are perfect and for something with a little more flavor to accompany Italian food I’d recommend the garlic-Parmesan knots.  Enjoy! 

Click here for printable recipe.

The ingredients:

2 cups buttermilk
1/2 cup butter
1 tsp. baking soda
2 tsp. salt
2 Tbs. yeast
1 Tbs. sugar
1/2 cup warm water (about 110-115°)
2 eggs
3/4 cup sugar
6 cups flour (I use 4 cups of white whole wheat flour and 2 cups of regular all-purpose flour)
an additional 1/2 cup butter, melted (for brushing over the top)

In a small saucepan, heat buttermilk and butter together.  Heat to about 120° or if you do not have a thermometer, until it is hot, but not painful to touch.  The butter will probably not be completely melted at this point, but it will be soft enough to add to the dough anyway.  If you heat the buttermilk mixture for too long, then set aside and allow to cool until it is hot to the touch, but not scalding.  Add the baking soda and salt to the buttermilk mixture.  Note:  the baking soda will cause the buttermilk to fizzle and foam... don't worry, this is a normal reaction. 

In the meantime, dissolve yeast and 1 Tbs. sugar in 1/2 cup warm water.   Allow to rest for 5 minutes.  Add eggs and remaining 3/4 cup sugar.  Add buttermilk mixture (not too hot or too cold) to the yeast/egg mixture.  Add 6 cups of flour to form a soft dough.  Knead, then place in greased bowl and cover and allow to rise for about an hour. 

Punch down dough and form into dinner rolls.  We do it one of the following ways:

The crescent rolls:  Divide dough into 6 equal portions, then roll into a circular shape.  Brush dough lightly with melted butter, then using a pizza cutter, cut the dough into 8 similar sized wedges.  Roll into crescent shape by starting with the fat side and rolling to the point of the wedge shape.  Place on a greased baking sheet.  Brush tops lightly with melted butter.  Allow to rise for 20-30 minutes and bake at 400° for 10-12 minutes, or until lightly browned on top.  If desired, brush finished rolls lightly with melted butter once more.  Enjoy! 

The layered square rolls: Divide the dough into two equal portions, then roll out into a large rectangular shape.  Brush entire surface lightly with melted butter, then fold dough into layered thirds.  Brush the top with butter, then using a pizza cutter cut the dough into 24 similar sized square rolls.  Allow to rise for 20-30 minutes and bake at 400° for 10-12 minutes, or until lightly browned on top.  If desired, brush baked rolls lightly with melted butter once more.  This will result in a layered roll.    Enjoy! 

Garlic-Parmesan Knots:  Knead 1 cup grated Parmesan cheese into dough before allowing to rise. Divide the dough into two equal portions, then roll out into a large rectangular shape.  With pizza cutter, cut into long, thin strips (like breadsticks).  Dip into melted butter with  3-4 crushed garlic cloves (or a tsp. garlic salt) mixed in (you may need more than 1/2 cup).  Tie into a knot shape.  Place on greased baking sheet.  Sprinkle with additional grated Parmesan cheese.  Allow to rise for 20-30 minutes.  Bake at 400° for 10-12 minutes, or until lightly browned on top.  
Makes 48 small dinner rolls. 



Tammy March 8, 2011 at 6:13 PM  

These look wonderful...my weakness is bread and I will always try a new roll recipe, thanks!

Anonymous,  March 8, 2011 at 7:16 PM  

These are a must try...thanks!!!!!!!!!

Lyndas recipe box March 9, 2011 at 12:32 PM  

These look fantastic...love the smell of rolls baking, and of course I have to try one fresh out of the oven! :)

teresa March 9, 2011 at 1:17 PM  

oh yum! we have buttermilk that needs to be used, i think we need to make these!

Alison @ Hospitality Haven March 10, 2011 at 2:25 AM  

I love the versatility of this dough!

Wende March 18, 2011 at 12:22 PM  

These look fabulous! I featured them on this week's Must Try Tuesday...http://therickettchronicles.blogspot.com/2011/03/must-try-tuesday-march-15-2011.html

Thanks for sharing another great recipe.

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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