Best 8 Buttermilk Potato Rolls Recipes

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Buttermilk potato rolls are a delicious and versatile side dish that can be enjoyed with a variety of meals. They have a soft, fluffy texture and a slightly tangy flavor that comes from the buttermilk and potato flakes. Buttermilk potato rolls are also relatively easy to make, making them a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a batch of these delicious rolls that will be sure to please everyone at the table.

Let's cook with our recipes!

BUTTERY BAKED POTATO ROLLS



Buttery Baked Potato Rolls image

Provided by Damaris Phillips

Categories     side-dish

Time 1h10m

Yield 16 rolls

Number Of Ingredients 11

Nonstick cooking spray, for greasing the baking sheet
2 medium potatoes, pierced with a fork
1 cup milk
1 1/2 tablespoons active dry yeast
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 1/2 teaspoons fine salt
1 large egg, beaten
3 cups all-purpose flour, plus more for dusting
3 tablespoons butter, melted
Flaky sea salt, for sprinkling

Steps:

  • Special equipment: an instant-read or candy thermometer
  • Preheat the oven to 400 degrees F. Grease a rimmed baking sheet with cooking spray.
  • Microwave the potatoes until tender, about 10 minutes, depending on your microwave. Slice the potatoes in half, spoon out the flesh and mash slightly. Measure out 1 cup of the potatoes and reserve.
  • Warm the milk in a small saucepan to 90 degrees F. Activate the yeast by sprinkling it over the warm milk. Let stand for 5 minutes.
  • In the bowl of a stand mixer fitted with the dough hook, combine the coconut oil, sugar, salt, egg and reserved 1 cup mashed potatoes and mix until smooth, about 1 minute. Add the yeast mixture. Add the flour in 2 batches and mix after each addition, until the dough starts to pull from the sides and looks elastic, 2 to 4 minutes.
  • Turn the dough out onto a floured surface and knead gently until smooth and supple, about 1 minute. Divide the dough into 16 portions (about 2 ounces each) and roll each into a ball on your work surface to create a roll. Place on the prepared baking sheet. Let the rolls rest until doubled in size, about 15 minutes.
  • Brush the rolls generously with the melted butter and sprinkle with the sea salt. Bake until the tops are golden brown, 13 to 15 minutes.

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.

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.

POTATO ROLLS



Potato Rolls image

I have been eating these rolls since I was a kid. I don't know where they started out, but I remember my grandmother making them. They freeze well and taste great split open and toasted.

Provided by Derrick Van Hoeter

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 24

Number Of Ingredients 9

2 ¼ teaspoons active dry yeast
¼ cup warm water
1 cup scalded milk, cooled
½ cup prepared mashed potatoes
¼ cup vegetable shortening
¼ cup white sugar
1 ½ teaspoons salt
1 egg, beaten
4 ½ cups all-purpose flour

Steps:

  • Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
  • Mix milk, mashed potatoes, shortening or butter (see Cook's Note), sugar, and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, about 7 minutes. Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
  • Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  • Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip, about 25 to 40 minutes.
  • Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 21.4 g, Cholesterol 8.7 mg, Fat 2.8 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 166.4 mg, Sugar 2.7 g

HERB BUTTERMILK DINNER ROLLS



Herb Buttermilk Dinner Rolls image

When I couldn't find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. -Sue Friesen, Thorold, Ontario

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm buttermilk (110° to 115°)
4 tablespoons butter, melted, divided
2 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon baking soda
1 large egg, room temperature
2-3/4 to 3-1/4 cups all-purpose flour

Steps:

  • Dissolve yeast in warm water. Add buttermilk, 2 tablespoons butter and the next 7 ingredients. Stir in 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough, which will be sticky. , Turn onto a heavily floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 75 minutes., Punch dough down. Turn onto a lightly floured surface; divide into 4 portions. Divide each portion into 6 pieces; shape each piece into a ball. Place in a greased 13x9-in. baking pan. Cover and let rise until doubled, about 50 minutes., Preheat oven to 375°. Bake rolls until golden brown, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Brush with remaining butter.

Nutrition Facts : Calories 78 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 186mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g 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

BUTTERMILK POTATO ROLLS



Buttermilk Potato Rolls image

These rolls have a tangy bite from the buttermilk and a touch of sweetness from the honey. Yum!! I like to make 24 dinner rolls and 6 sandwich rolls with this dough. Also... I've been working on this recipe for awhile and have found that different buttermilks subtly affect the flavor. So have fun. Experiment and add more or less honey as you see fit.=) PS Prep time includes rising time.

Provided by Aroostook

Categories     Yeast Breads

Time 6h25m

Yield 36 rolls, 36 serving(s)

Number Of Ingredients 11

1/2 cup potato water, reserved from cooking the russet potatoes (75-F.)
1 teaspoon dry yeast
3/4 cup flour
1 cup potato water, reserved from cooking the russet potato
1 cup mashed russet potato
1 1/2 cups water buttermilk
1 teaspoon dry yeast
5 -6 1/2 cups flour
2 teaspoons salt
2 tablespoons honey
1 tablespoon melted butter, for bowl and top of raising dough

Steps:

  • Directions.
  • Peel and cube a large russet potato.
  • Place in a pot with 2 cups of water and cook until soft and tender.
  • Drain, reserving liquid.
  • Starter:
  • The potato water should be only slightly warm or tepid (about 110F).
  • Combine the water and yeast in a small bowl.
  • Let stand I minute, then stir until yeast is dissolved.
  • Add the flour.
  • Stir vigorously for about 100 strokes.
  • Scrape down the sides of the bowl then cover with a clean towel or plastic wrap.
  • Place in a warm (75 F) place until mixture is bubbly (2 -3 hours).
  • Place the starter into a large (6-quart+) bowl.
  • Dough:
  • Add the water, potato, buttermilk and yeast to starter.
  • Add 1 cup of flour and stir until it is well combined.
  • Add the salt , honey and only enough of the remaining flour to make a thick dough that is difficult to stir.
  • Turn the sticky dough out on a floured work surface.
  • Dip your hands in flour then knead the dough by pushing it down and forward with the heel of one hand, then pulling back from the top and folding the dough over with the other.
  • Gradually add the remaining flour as you knead for 10-12 minutes.
  • Dough will be strong and slightly sticky and will spring back when poked.
  • Shape dough into a ball.
  • Return dough to the bowl that has been coated with melted butter.
  • Brush top of dough with the rest of the melted butter.
  • Cover with a clean damp towel and place in a warm place until doubled in volume.
  • Deflate the dough, place on lightly floured work surface.
  • Knead briefly.
  • Cut dough into 3 equal pieces.
  • Knead briefly.
  • Shape into 24 dinner rolls and 6 mini loaves. ( or 36 dinner rolls if you like)
  • Place mini loaves on a greased or parchment-lined baking sheet and the dinner rolls into three greased bread pans.
  • Cover with a clean damp towel and put in a warm place (approximately 15-30 mins.) until doubled in volume. ( If you want lighter airier rolls, let them raise an extra 10-15 minutes)
  • Preheat oven to 375 F and place oven racks to center of oven.
  • Place a pan of water under the rack where the loaves will bake.
  • Place rolls/mini breads in the hot oven.
  • Bake for about 25 minutes or until they are a light golden brown.
  • Remove from oven and allow to cool slightly before serving.
  • Brush tops with a bit more melted butter while still hot if you want a softer roll.

Nutrition Facts : Calories 87, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.3, Sodium 143, Carbohydrate 17.5, Fiber 0.7, Sugar 1.5, Protein 2.6

BUTTERMILK POTATO ROLLS



Buttermilk Potato Rolls image

My husband loves these rolls. It's so easy to make the dough in the bread machine and bake them in the oven. I read many different recipes and came up with this one.

Provided by TICKLE FAIRY

Categories     Yeast Breads

Time 25m

Yield 30 rolls

Number Of Ingredients 9

2 cups lukewarm buttermilk
1/4 cup lukewarm water
6 tablespoons butter or 6 tablespoons margarine, softened
4 egg whites
2 tablespoons honey
1 1/2 teaspoons salt
6 tablespoons potato flakes
6 1/2 cups all-purpose flour
4 1/2 teaspoons active dry yeast or 4 1/2 teaspoons bread machine yeast

Steps:

  • Place all ingredients into bread machine. Program for dough and press. start. At the end of the cycle, punch down the dough and turn out onto a lightly floured board. Divide dough and allow to rest for 10 to 15 minutes.
  • For cloverleaf rolls, divide dough into equal pieces and roll each piece into a ball. Arrange 3 balls of dough in each cup of a greased muffin pan. For large rolls, divide dough into equal pieces and roll each into a small ball. Arrange balls of dough snugly on a greased baking sheet. Brush rolls with a bit of melted butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
  • Preheat oven to 375°F Brush rolls with butter and bake until deep golden brown and cooked through, 20 to 25 minutes. Serve hot, spread with butter, if desired.

Nutrition Facts : Calories 135.8, Fat 2.8, SaturatedFat 1.6, Cholesterol 6.8, Sodium 158.6, Carbohydrate 23.3, Fiber 0.9, Sugar 2.1, Protein 4.1

Tips:

  • Use fresh buttermilk for the best flavor and texture.
  • Don't overmix the dough, or the rolls will be tough.
  • Let the dough rise in a warm place until it has doubled in size, about 1 hour.
  • Bake the rolls at a high temperature, 400°F, for a golden brown crust.
  • Serve the rolls warm with butter and honey or your favorite spread.

Conclusion:

Buttermilk potato rolls are a delicious and easy-to-make side dish that can be enjoyed with any meal. They are perfect for picnics, potlucks, and holiday gatherings. With their soft and fluffy texture and slightly tangy flavor, these rolls are sure to be a hit with everyone who tries them. So next time you're looking for a new bread recipe, give these buttermilk potato rolls a try. You won't be disappointed!

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