These buttermilk dinner rolls are everything—soft, fluffy, and so flavorful. I added garlic butter to the egg wash for a little extra boost, then brushed even more on top after baking. You’re going to adore this recipe ♥︎

Today, we’re making Buttermilk Dinner Rolls—with garlic butter smothered all over!! When I tell you these are genuinely the best bread rolls you’ll ever have… I need you to make them immediately, that’s all I have to say. .ೃ࿔*:･

Few tips ✮⋆˙

• The most common complaint I see with bread recipes is that their yeast didn’t rise or become frothy. There are two main reasons for this: you either used water that was too hot and killed off your yeast, or your yeast could be expired. If you’re worried about using water that’s too hot, 110°F (43°C) is a safe temp (I personally just use warm tap water).
• Adjust based on your environment! Humid climates may require a bit less flour, while drier climates might need a bit more—and that’s completely fine! It’s all a part of the process of learning and becoming comfortable with making bread and understanding how each stage is supposed to look.
• Kneading your dough for the appropriate amount of time is so important !! Kneading develops the gluten, which is what gives the rolls their structure and fluffiness.
• Bake them on the middle rack in your oven! itll help the rolls bake evenly without over-browning the tops too quickly.
• These rolls are best served warm. If making ahead, reheat them briefly in the oven before serving 

Here’s a video to guide you along the process ✮⋆˙

Process ✮⋆˙

Buttermilk Dinner Rolls

These buttermilk dinner rolls are everything—soft, fluffy, and so flavorful. I added garlic butter to the egg wash for a little extra boost, then brushed even more on top after baking. You’re going to adore this recipe ♥︎

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Resting time 2 hrs

Total Time 2 hrs 45 mins

Course breads

Cuisine American

Servings 12 (can make smaller rolls if you’d like to feed more people)

Ingredients

  

Yeast mixture ✮⋆˙

• 240 ml water 1 cup / 8 oz
• 2 1/4 tsp active dry yeast
• 40 grams sugar 3 tbsp

Rest of dough ingredients ✮⋆˙

• 240 ml buttermilk 1 cup / 8 oz
• 2 tsp fine sea salt
• 690 grams all-purpose flour 5 1/2 cups
• 60 grams butter, unsalted 1/4 cup or 4 tbsp

Garlic butter mixture ✮⋆˙

• 6 tbsp butter, melted unsalted
• 2 tsp garlic powder
• 1/4 tsp fine sea salt

Egg wash ✮⋆˙

• 1 large egg
• 1 tbsp buttermilk
• 1 tbsp of your garlic butter mixture

Instructions

 

• In a small bowl, mix the warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy.
• In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the yeast mixture, buttermilk, melted butter, and salt. Gradually add the flour, 1 cup at a time, mixing until a soft dough forms. The reason I say 1 cup at a time is that if you live in a different climate or altitude than I do, you might need just a tad less flour than me, and that's completely fine!
• Knead the dough by hand on a lightly floured surface for 8–10 minutes, or use the stand mixer on medium speed; the dough should be smooth and elastic.
• Transfer the dough to a lightly floured bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.
• Punch down the risen dough and divide it into 10-12 equal pieces – mine each weighed around 110 grams . Roll each piece into a smooth ball and arrange them in a greased 9×13-inch baking dish or two smaller circular pans (depending on how you'd like them to be presented) , leaving a little space between each roll. ( if you'd like to make 20-24 rolls, weigh each dough ball to be roughly 55g each)
• Cover the rolls loosely and let them rise for another 30 minutes, or until puffy and touching.
• Preheat your oven to 375°F (190°C) while your doing is doing its second rise.
• In a small bowl mix the melted butter, garlic powder, and salt for the garlic butter mixture
• In a separate small bowl, whisk together the egg, buttermilk, and 1 tbsp of the garlic butter mixture. Lightly brush the tops of the rolls with the egg wash.
• Bake the rolls in the preheated oven for 22-25 minutes, or until golden brown and baked through.
• As soon as the rolls come out of the oven, generously brush them with the garlic butter. Let them cool for 10 minutes.
• Serve warm with a little extra garlic butter on the side, if desired.

Keyword buttermilk, dinner roll, garlic butter, homemade bread, homemade rolls