Best 7 Old Fashioned Buttermilk Dinner Rolls Recipes

1 HOUR BUTTERMILK DINNER ROLLS

Steps:

• Preheat the oven to 400 degrees and butter a 9x13 inch pan.
• Add buttermilk and 4 tablespoons butter to a liquid measuring cup. Microwave for 20 seconds at a time until butter is mostly melted. Buttermilk should be very warm but you should still be able to touch it without burning your finger (about 110 degrees).
• In a large bowl, combine honey and yeast.
• Whisk in buttermilk and butter mixture.
• Whisk in salt and egg.
• Add 2 1/2 cups flour.
• Mix (by hand, or with an electric hand mixer, or you can do this in the bowl of a stand mixer fitted with a dough hook attachment) until flour is completely incorporated.
• Gradually add more flour, 1/4 cup at a time, until dough comes together just enough to form a ball. (It will stick be quite sticky! You should be able to handle it with heavily floured hands.)
• With floured hands, transfer to a lightly floured surface (be careful not to use too much flour as it will dry out your dough) and knead for 4-5 minutes until dough is smooth and elastic.
• Divide dough into 12 equal-size pieces and roll each into a ball. Place 1 inch apart in prepared pan.
• Cover pan tightly with plastic wrap and let dough rise for 10 minutes in a warm place (I place mine near the preheated oven).
• Uncover, and bake in preheated oven for 15-20 minutes until golden brown on top.
• Brush immediately with remaining 2 tablespoons butter and serve.

SOFT BUTTERMILK DINNER ROLLS

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.

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

HERB BUTTERMILK DINNER ROLLS

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.

OLD FASHIONED BUTTERMILK DINNER ROLLS

Steps:

• Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
• Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
• Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
• On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
• Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
• Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
• Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.).
• Heat oven to 375*. Bake 17 to 20 min or until light golden brown.

BUTTERMILK DINNER ROLLS

Steps:

• Dissolve yeast, honey and buttermilk by stirring together.
• Stir in melted butter.
• Mix in 2 cups flour, baking soda and salt. Beat well, cover. (Hint- put saran wrap directly over dough and then cover with towel.)
• Place near warm area such as heated oven and let rise 2 inches up the bowl. (Approximately 25 minutes.).
• Stir down, then add enough flour to make soft dough, attempting to get in the remaining 3 cups. Start by stirring the flour in, then try kneading as much of the remaining flour in as possible.
• Lightly oil a clean bowl and place dough into it. Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.).
• Punch down.
• Divide into 24 pieces. Form into well-rounded smooth balls.
• Place 1 inch apart in oiled pan.
• Cover, place in warm place and let rise until doubled. (Approximately 30 minutes.).
• Bake for 20 minutes in pre-heated 400 degree oven.
• For softer, even better rolls, butter top of rolls after removing from oven.

OLD-FASHIONED SOUTHERN ROLLS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes.