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1 December, 2017

Buttermilk Rolls

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These versatile Buttermilk Rolls make a welcome addition to any breakfast table or a perfect complement to dinner stew. They also are great as small sandwich buns for chicken or egg salad.




  • 1/4 cup warm water
  • 1/2 packet dry active yeast
  • 2 1/2 cups unbleached flour
  • 2 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 4 Tbsp unsalted butter, broken in pieces, chilled
  • 1 cup buttermilk
  • 1 Tbsp butter, melted



Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.

Cut in the pieces of chilled butter with your hands or a pastry cutter until flour mixture becomes crumbly.

In a small bowl, combine warm water and yeast. Let sit for 2 minutes.

Stir to dissolve all the yeast then add to the dough.

Pour in buttermilk and stir to moisten the dough.

Cover with plastic wrap and chill for at least an hour. (Dough will last in the refrigerator for 4 days if you plan to bake the rolls at a later time.)

Place the top rack of the oven about 1/3 of the way down.

Preheat the oven to 450F degrees.

Lightly flour a flat surface and turn out dough into the flour.

Knead 5 or 6 times, then roll out to 1/2 inch thickness.

Cut 3-inch rolls using a cutter or the rim of a glass.

Place rolls on a cookie sheet coated with non-stick cooking spray.

Lightly brush the top of each roll with melted butter.

Bake 10 minutes or until golden brown.

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