SOFT BUTTERMILK DINNER ROLLS
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
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
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.
BUTTERMILK CINNAMON ROLLS
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
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
BUTTERMILK ROLLS
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
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 PAN ROLLS
Very easy. WE ALWAYS HAVE HOMEMADE YEASTY ROLLS AT FAMILY DINNERS. STORE BOUGHT ROLLS JUST WOULDN'T BE THE SAME!!
Provided by Lynda Sweezey
Categories Other Breads
Time 1h
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl,dissolve yeast in warm water. Add warm buttermilk,oil,and sugar. Combine flour, baking soda,salt. Add to yeast mixture and beat until smooth.(in mixer with dough hooks)DO NOT KNEAD! Let stand 10 min. Turn dough onto a slightly floured surface. Punch down. Shape into 24 balls and place in 2 greased 9" square baking pans. Cover and let rise in a warm place until doubled (about 30 min.)
- 2. Bake in a preheated 400 degree oven;20 min. or until golden brown. Remove to wire racks******At the point I like to brush butter OR garlic butter on top of rolls.
BUTTERMILK PAN ROLLS
Make and share this Buttermilk Pan Rolls recipe from Food.com.
Provided by crazycookinmama
Categories Yeast Breads
Time 1h20m
Yield 2 Dozen
Number Of Ingredients 8
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes.
- Turn dough onto a lightly floured surface; punch down. Shape into 24 balls and place in two greased 9-inch square baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20 minutes or until golden brown. Remove to wire racks.
Nutrition Facts : Calories 1673.1, Fat 59.2, SaturatedFat 8.5, Cholesterol 7.3, Sodium 1413.3, Carbohydrate 245, Fiber 9.1, Sugar 28.4, Protein 37.9
EASY, NO-KNEAD BUTTERMILK BREAD ROLLS
Delicious buttermilk bread rolls to feed a crowd, a recipe from Alexandra Stafford
Provided by Marilena Leavitt
Categories Bread
Time 25m
Yield 24
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the flour salt, sugar, and instant yeast.
- In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
- Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
- Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
- Using as much flour as necessary, shape each piece roughly into a circle. It's okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
- Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
- Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.
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- In the bowl of your mixer add the 3 cups of flour, instant yeast, salt and mix to combine, using your dough hook attachment.
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