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These Buttermilk Dinner Rolls are a simple and delicious switch-up to making homemade rolls. The buttermilk adds a lovely, tangy flavor that makes these rolls a delightful addition to a meal.
Here are more rolls recipes to try: Classic Dinner Rolls, Honey Butter Rolls, Garlic Rolls, No-Yeast Dinner Rolls, and Hawaiian Rolls.
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I'm always looking for a new flavor to add to my meals, and when I saw this recipe in an old New Orleans cookbook I have, I knew I had to give it a try and put my own twist on it.
First, I had to make the recipe make sense because the ingredients and instructions were out of order. Next, I applied my knowledge of making dinner rolls to simplify the process for the home cook who may be trying this recipe for the first time or may be a novice with homemade bread. The most significant key point is that baking these rolls in a muffin pan is more forgiving to the final shape compared to a traditional roll recipe.
It only took me one try to knock these out of the park. They don't have the signature dome finish that you may be accustomed to, but they look more like a turnover. A tasty turnover that is! Let's jump into making these buttermilk dinner rolls.
Buttermilk Dinner Rolls Key Ingredients
Here are the main ingredients you'll need to make homemade buttermilk dinner rolls.
Buttermilk
Buttermilk will add a delicious tang that you traditionally don't find in dinner rolls served at a holiday dinner, so it'll be a nice change.
Baking Soda
Baking soda neutralizes the acid in buttermilk, and this helps generate more gas, giving the rolls more life.
Unbleached All-Purpose Flour
Bread flour might get all the spotlight, but unbleached all-purpose flour deserves the applause. It’s budget-friendly, gentle enough for the occasional baker, and still creates rolls with a soft rise and beautiful texture—no bleaching agents required.
Active Dry Yeast
I always keep a jar of active dry yeast in my fridge. The few minutes it takes to bloom is a perfect window to measure out the rest of your ingredients—and the payoff is rolls with incredible lift and texture.
Kosher Salt
Salt enhances the flavor of the rolls and helps keep the dough balanced.
Raw Cane Sugar
Sugar might seem like a small player, but it works magic—feeding the yeast, rounding out the buttermilk's tang, and giving your rolls that chewy bite with just the right hint of sweetness.
Avocado Oil
Usually, you'll make bread with unsalted butter, but the oil makes the rolls have a better, softer, and moist crumb than butter would.
Unsalted Butter
Of course, we need some melted butter to brush on the rolls, giving them a gorgeous golden-brown finish.
How to Make Homemade Buttermilk Dinner Rolls
You don't need a bread machine to make these rolls; you really don't need a stand mixer either, because the dough comes together easily. However, if you have one, use it and save your muscles for something else. Let's start making these tangy rolls.
Dough
Heat the buttermilk until it’s warm to the touch, about 110°F (43°C), and pour it into a stand mixer bowl. Stir in baking soda, sugar, and yeast. Set aside for 10 minutes or until it blooms. Once the yeast mixture is frothy, stir in oil.
Add the flour and salt. Use the dough hook attachment and mix on low for 1 minute, until the mixture is well combined. Add ¼ cup of flour if needed and mix for another minute, until the dough forms and begins to pull away from the sides of the bowl, about 5 minutes. The dough should be firm, smooth, and slightly sticky.
First Rise
The dough should be firm, smooth, and slightly sticky.
Weigh out to 2-ounce portions (If you don’t have a scale, eyeball 12 portions of equal size).
To shape the dough balls, use your thumb to make an indentation in the center, then fold the dough into the center until a ball is formed. Add to a greased muffin pan.
Cover and let the dough rise for about 1 hour or until it has doubled in size in a warm spot.
Bake The Buttermilk Dinner Rolls
Preheat oven to 400°F (204°C). Brush the rolls with melted butter and bake for 20 minutes, rotating halfway through until golden brown.
Then, cool for 5 minutes before removing them from the pan. Serve warm with softened salted butter.
How To Store Dinner Rolls
Cool completely before storing leftover rolls in an airtight container or a storage bag on the counter for up to 3 days or in the refrigerator for up to seven days.
You can freeze the fully baked rolls by storing them in a freezer bag and keeping them in the freezer for three months. Thaw in the fridge or on the counter for 24 hours before reheating.
To reheat buttermilk rolls, place them in a 350°F (176°C) oven for 8-10 minutes or until hot. If using frozen rolls, thaw overnight before reheating. Reheating frozen rolls can cause them to become mushy due to the excess moisture they retain.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes on handling and substitutions for your buttermilk dinner rolls.
- Feel free to use buttermilk powder if buttermilk is not available. ¼ cup of buttermilk powder mixed with 1 cup of water yields a cup. Sure, you can use regular milk for this recipe, but I don't recommend adding lemon juice to make a mock buttermilk; it's not the same.
- Only use full-fat buttermilk. I know everybody is worrying about fat consumption, but save the calories somewhere else and bring all the flavor!
- You can proof the dough balls in the fridge overnight, cover them with plastic wrap, and then allow them to sit at room temperature for 30 minutes before baking.
- Feel free to add more flavor by sprinkling flaky salt or sea salt on the rolls before baking them.
- You can use regular granulated sugar as a substitute for raw cane sugar. Also, feel free to use whatever oil you have at home as a substitute for avocado oil.
- If you’re baking gluten-free, swap the all-purpose flour with a 1:1 gluten-free blend. A dependable option is King Arthur’s gluten-free bread flour, which works well in roll recipes.
- Instant yeast can replace active dry yeast and speed up the rising time, although the dough may not expand as much as it would with active dry yeast. With instant yeast, you can skip blooming—it goes straight into the flour before mixing.
- To create a warm spot for dough to rise, briefly warm your oven to 170°F (76°C), then turn it off. Place the dough inside with the door slightly open so it stays warm without overheating. Aim for a temperature of around 81°F for optimal rise.
- A stand mixer makes kneading effortless, but hand mixing works too. Stir the dough with a wooden spoon in a large bowl, then knead on a lightly floured surface for 8–10 minutes until a soft dough forms. It may seem shaggy at first, but steady kneading transforms it into a smooth, elastic ball.
- For accuracy, spoon flour into your measuring cup and level it off with a knife. Scooping directly from the bag tends to pack in extra flour, which can make rolls dense.
Buttermilk Dinner Rolls FAQ
Here are the most searched questions users have about making buttermilk dinner rolls.
Can I use buttermilk in dinner rolls?
You can use buttermilk in dinner rolls, and many bakers love the result. A buttermilk dinner rolls recipe creates rolls that are tender, flavorful, and slightly tangy compared to standard milk-based rolls.
What does buttermilk do in bread?
Buttermilk adds acidity, which softens the gluten in the dough and produces a more delicate crumb. It also brings a subtle tang that balances the richness of butter and eggs in buttermilk dinner rolls.
How does buttermilk affect yeast?
Buttermilk’s acidity slows yeast activity slightly, which can actually help develop deeper flavor during proofing. The yeast still rises well, but at a more controlled pace, making buttermilk dinner rolls tender instead of overly airy.
What is the difference between a bun and a dinner roll?
A bun is typically larger, used for sandwiches or burgers, and has a denser structure. A dinner roll is smaller, softer, and normally served as a side dish. In a buttermilk dinner rolls recipe, the focus is on light, fluffy texture and delicate flavor, rather than sturdiness.
Can I substitute buttermilk for milk in rolls?
Yes, you can substitute buttermilk for milk in most roll recipes. Just keep in mind that the tangy flavor will be more pronounced, and you may need a touch less acid (like lemon juice or vinegar) if the recipe already calls for it. The substitution often improves tenderness, making the rolls closer to a buttermilk dinner roll recipe.
What makes dinner rolls light and fluffy?
The key is strong gluten development and the right balance of fat, liquid, and yeast. In buttermilk dinner rolls, the buttermilk helps soften the dough while yeast creates air pockets, resulting in rolls that are soft, airy, and pillowy.
More Bread Recipes
If you enjoy this recipe, here are some more recommendations!
- Sweet Potato Cornbread
- Southern Cornbread
- Flatbread with Shallot Butter
- Jalapeno Cornbread Muffins
- Moist Cornbread Muffins
- Monkey Bread
- Pizza Dough
Before You Begin
Here are my steps for getting organized and moving fast in the kitchen.
Step 1: Get all ingredients for the buttermilk dinner rolls on the counter.
Step 2: Measure each ingredient into its own individual bowl.
Step 3: Follow the recipe and get ready for the perfect dinner roll recipe you've ever made.
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