Buttermilk Rolls(Makes 24 Medium-Sized Rolls)
Buttermilk rolls are soft, tender bread rolls with a subtle tang from the buttermilk, perfect for breakfast or alongside a hearty meal, appealing to bread lovers and home bakers.
Ingredients
Instructions
- Warm the buttermilk.
- Combine warm water and yeast; stir until softened.
- Sift the flour once.
- Measure the sifted flour.
- Add sugar, salt, and soda to the flour and sift into a mixing bowl.
- Cut in the butter until the mixture resembles cornmeal.
- Add the buttermilk and yeast mixture; beat until smooth and blended.
- The dough will be soft, like a stiff batter.
- Cover with foil or plastic wrap and refrigerate for 8 hours or overnight.
Tips & Substitutions
For best results, make sure your buttermilk is at room temperature before mixing. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. This recipe can be made ahead of time; just refrigerate the dough overnight to develop more flavor. Ensure your yeast is fresh for proper rising.
Serving Suggestions
These buttermilk rolls are perfect for serving alongside hearty dishes like roasted meats or stews. They also pair beautifully with soups or salads for a light meal. Consider serving them with butter or a honey spread for added flavor. For dessert, enjoy them with a slice of Peach Cheesecake Trifle for a delightful end to your meal.
Storage & Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the rolls in a freezer-safe bag for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Rolls(Makes 24 Medium-Sized Rolls) contains roughly 46 calories, with 3g protein, 7g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser rolls. A good practice is to use half whole wheat and half all-purpose flour for a lighter texture while still adding some whole grain benefits.
What should I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast. Make sure to check the expiration date on your yeast package. Additionally, ensure that the water is warm, not hot, as high temperatures can kill the yeast. Try placing the dough in a warm, draft-free area to encourage rising.
Can I make these rolls ahead of time?
Absolutely! You can prepare the dough and refrigerate it overnight. This not only saves time but also enhances the flavor. After refrigeration, allow the dough to come to room temperature before shaping and baking the rolls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).