Buttermilk Yeast Rolls Recipes

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SOFT BUTTERMILK DINNER ROLLS



Soft Buttermilk Dinner Rolls image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
1/2 cup plus 1 teaspoon softened butter, divided
1 large egg, room temperature
1/3 cup sugar
1 teaspoon salt
4 cups bread flour

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.

BUTTERMILK ROLLS



Buttermilk Rolls image

Provided by Trisha Yearwood

Categories     side-dish

Time 2h35m

Yield 12 rolls

Number Of Ingredients 7

1 cup buttermilk
3 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon sugar
1/4 teaspoon baking soda
One .25-ounce package dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt

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.

FAST BUTTERMILK YEAST ROLLS



Fast Buttermilk Yeast Rolls image

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

1 1/4 cups buttermilk
1/4 cup water
1 tablespoon butter
3 cups flour
1/2 ounce yeast (2 envelopes)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup rolled oats

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.

BUTTERMILK YEAST ROLLS



Buttermilk Yeast Rolls image

I've had this recipe for years and years. I have no idea where I got it, but I do know its always a hit! I usually make these with part whole wheat flour.

Provided by OhSusannah

Categories     Yeast Breads

Time 55m

Yield 24 rolls, 24 serving(s)

Number Of Ingredients 9

5 -6 cups flour
2 tablespoons sugar
2 teaspoons salt
1 tablespoon yeast
1/4 teaspoon baking soda
1 cup warm water
1 cup buttermilk, warm
2 teaspoons butter, melted
1 egg, slightly beaten

Steps:

  • Dissolve yeast in warm water; let stand about 5 minutes.
  • Add sugar, salt, soda and egg.
  • Add emough flour to make a stiff batter and beat about 2 minutes on medium speed of mixer.
  • Pour in warm buttermilk and melted butter.
  • Add enough flour to make a firm dough; knead until smooth and elastic, about 8 - 10 minutes.
  • Put in a large, buttered bowl and let rise until doubled, about 1 hour.
  • Punch dough down and let rest about 5 minutes.
  • Form dough into 24 balls and place in three buttered round cake pans. Rise, covered, until doubled in bulk.
  • Brush rolls with heavy cream or melted butter, if desired.
  • Bake at 350 for 25 - 30 minutes. Remove from pans and cool on wire rack.

Nutrition Facts : Calories 110.3, Fat 0.9, SaturatedFat 0.4, Cholesterol 10.1, Sodium 223.8, Carbohydrate 21.6, Fiber 0.8, Sugar 1.6, Protein 3.5

BUTTERMILK ROLLS



Buttermilk Rolls image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1-1/2 cups warm buttermilk (110° to 115°)
1/2 cup canola oil
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon baking soda
4-1/2 cups all-purpose flour

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.

BUTTERMILK CINNAMON ROLLS



Buttermilk Cinnamon Rolls image

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

2 (.25 ounce) packages active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 ½ cups buttermilk
½ cup vegetable oil
4 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup butter, melted
1 ¼ cups brown sugar
1 ½ teaspoons ground cinnamon

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

OLD FASHIONED BUTTERMILK DINNER ROLLS



Old Fashioned Buttermilk Dinner Rolls image

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

3/4 cup warm water, divided
1 (1/4 ounce) package active dry yeast
1/2 cup buttermilk, warm
1 egg, beaten
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 1/2 teaspoons salt
3 1/2 cups bread flour

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 YEAST ROLLS



BUTTERMILK YEAST ROLLS image

These yeast rolls are to die for. Once you make this recipe, you won't want just any roll.

Provided by Eddie Jordan

Categories     Other Breads

Time 55m

Number Of Ingredients 8

2 pkg active dry yeast
3 Tbsp sugar
4 1/2 c all purpose flour
1 tsp salt
1/2 tsp baking soda
1 1/2 c buttermilk
1/2 c oil
3 Tbsp butter, melted

Steps:

  • 1. Combine yeast and 1/2 cup warm water 1 tablespoon sugar. Mix in large bowl, stir until disolved good and set aside.
  • 2. Sift dry ingredients and heat buttermilk over low heat until luke warm and add to yeast mixture
  • 3. Add rest of the sugar, oil and mix well, add dry ingredients 2 cups at a time, mix well
  • 4. Let stand 10 minutes. kneed for 5 minutes. Shape and place on greased pan, brush top with butter. Let rise for 30 minutes.
  • 5. Bake in a 400 degree preheated oven for 8 to 10 minutes. WATCH close, they brown fast.
  • 6. TIP: You might want to check the date on your yeast and use a box of new baking soda.

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