1 Hour Buttermilk Dinner Rolls
These homemade buttermilk dinner rolls simply cannot be beat! So soft and fluffy with the teensiest hint of tangy buttermilk, and baked and ready to eat with a big pat of butter or jam in just 45 minutes!
Servings:12 rolls
Ingredients
- 6 tablespoons butter, divided
- 1 cup buttermilk
- 2 packets Fleischmann's RapidRise® Yeast
- 4 tablespoons honey
- ½ teaspoon salt
- 1 egg
- 3 ½ - 4 cups all-purpose flour, as needed
Instructions
- 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.
Notes
Too sticky?: If you find that your dough is very sticky and difficult to knead, simply flour your hands again. Be cautious of adding too much flour to the dough as it will dry out the dough and your rolls will come out lumpy and dense, rather than smooth and airy inside!
Pro tips:
- Make sure your dough rises in a WARM PLACE. During the cooler months, I turn my oven on, open the door about a quarter of the way, and let me dough rise on top of the stove.
- Be sure your yeast is FRESH. Check that expiration date - expired yeast will not be as effective in making your dough rise.
- Be sure your yeast is at ROOM TEMPERATURE. Some people like to keep their yeast in the fridge, if you do be sure to take it out in plenty of time for it to come to room temperature before you begin preparing the recipe. Cold yeast will be less effective in making your dough rise.
Nutrition
Calories: 328 kcal, Carbohydrates: 67 g, Protein: 10 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 17 mg, Sodium: 133 mg, Potassium: 129 mg, Fiber: 2 g, Sugar: 7 g, Vitamin A: 65 IU, Calcium: 45 mg, Iron: 4 mg