Best 6 Contest Winning Buttermilk Pan Rolls Recipes

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Buttermilk pan rolls are a classic Southern side dish that is perfect for any occasion. Whether you're serving them at a holiday dinner, a potluck, or just a weeknight meal, these soft, fluffy rolls are sure to be a hit. With their golden brown crust and tender, buttery interiors, they're the perfect complement to any meal. Buttermilk pan rolls are also surprisingly easy to make, and with a few simple ingredients, you can have a batch of delicious rolls in no time. So if you're looking for a recipe that will impress your friends and family, look no further than these contest-winning buttermilk pan rolls.

Check out the recipes below so you can choose the best recipe for yourself!

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.

UNBELIEVABLE ROLLS



Unbelievable Rolls image

Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.

Provided by SHERLIE

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h15m

Yield 16

Number Of Ingredients 8

¾ cup milk
¾ cup water
½ cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
½ cup margarine, melted

Steps:

  • In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
  • Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
  • Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
  • Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
  • Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g

CONTEST-WINNING POTATO PAN ROLLS



Contest-Winning Potato Pan Rolls image

Beautiful color and light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. -LeAnne Hofferichter, Floresville, Texas

Provided by Taste of Home

Time 1h15m

Yield 2-1/2 dozen.

Number Of Ingredients 10

2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 teaspoon sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup canola oil
2 large eggs, room temperature
2 teaspoons salt
6 to 7 cups all-purpose flour

Steps:

  • In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use)., In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a 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 1 hour., Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 165 calories, Fat 5g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 193mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERMILK PAN ROLLS



Buttermilk Pan Rolls image

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

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

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

DIVINE ONE-HOUR BUTTERMILK ROLLS



Divine One-hour Buttermilk Rolls image

Got this off the internet (somewhere!) a few years ago. Absolutely delicious - they will be gobbled up quickly! You can make them in an hour, but of course the longer you can let them rise, the better!

Provided by LorenLou

Categories     Yeast Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

2 1/4 teaspoons dry yeast or 1 package yeast
1/4 cup sugar
2 tablespoons water
3/4 cup buttermilk
1/4 cup canola oil
1/2 teaspoon salt
2 1/4 cups flour
1/4 teaspoon baking soda
2 tablespoons butter or 2 tablespoons margarine (butter, especially Lurpak Danish butter is of course best)

Steps:

  • Combine yeast and sugar in large bowl.
  • Set aside.
  • Heat the buttermilk and water in the microwave until warm- NOT HOT!
  • About 45 seconds to 1 minute.
  • Pour the buttermilk slowly into the yeast/sugar mixture until combined.
  • Allow this mixture to sit for 5 minutes.
  • Add oil and dry ingredients, mixing until a soft dough forms.
  • Allow the dough to rest for about 10 minutes.
  • While the dough is resting, melt the butter in a 9" round (dark) cake pan.
  • Spray your hands with butter or cooking spray, and scoop out a piece of dough (about 2-3 T. size).
  • Roll it into a ball in your hands.
  • Drop the ball into the pan, and roll it around in the butter.
  • Repeat this process with the remaining dough, buttering hands again as needed.
  • You will wind up with about 12 rolls.
  • Place the pan in a warm place to rise, for 30-60 minutes.
  • Longer is better, of course.
  • Preheat the oven to 425, and bake for 8-12 minutes until golden brown.
  • You don't need butter with these!

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

Tips:

  • Use fresh buttermilk. Fresh buttermilk will give your rolls a light and fluffy texture. If you don't have fresh buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • Don't overmix the dough. Overmixing the dough will make your rolls tough. Mix the dough just until it comes together.
  • Let the dough rise in a warm place. A warm place will help the dough rise quickly. You can place the dough in a warm oven (turned off) or in a sunny spot.
  • Bake the rolls until they are golden brown. The rolls are done baking when they are golden brown and sound hollow when tapped.

Conclusion:

These buttermilk pan rolls are a delicious and easy-to-make side dish that is perfect for any occasion. They are light and fluffy, with a slightly tangy flavor. The rolls can be served with butter, honey, or your favorite jam. These rolls are also a great way to use up leftover buttermilk. If you have a cup of buttermilk that you don't know what to do with, try making these rolls. You won't be disappointed!

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