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One Hour Buttermilk Dinner Rolls Recipe

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4.1 from 3 reviews

These One Hour Buttermilk Dinner Rolls are soft, fluffy, and buttery, perfect for a quick homemade bread that pairs wonderfully with any meal. With a streamlined one-hour process, these rolls use buttermilk and a simple yeast dough, allowing you to enjoy fresh baked bread with minimal waiting. Choose between crescent-shaped or knotted rolls to fit your preference, all baked to a golden finish with a buttery brush on top.

Ingredients

Wet Ingredients

  • 4 tablespoons unsalted butter (cut into 1 tablespoon slices)
  • 2/3 cup buttermilk
  • 3/4 cup water

Dry Ingredients

  • 4 cups all-purpose flour (divided)
  • 3 tablespoons granulated sugar
  • 1 tablespoon rapid rise yeast
  • 1 teaspoon kosher salt

Instructions

  1. Preheat Oven: Preheat your oven to warm, about 170 degrees F, preparing a cozy spot for the dough to rise.
  2. Heat Wet Ingredients: Combine butter, buttermilk, and water in a heatproof bowl. Microwave until the butter is mostly melted and the mixture reaches 115-120 degrees F. Don’t worry if it separates. Transfer this warm mixture to the bowl of a stand mixer fitted with a dough hook.
  3. Mix Dry Ingredients and Form Dough: In a large bowl, stir together 3 cups flour, sugar, yeast, and kosher salt. With the mixer running on low, gradually add the flour mixture to the wet ingredients. Use a rubber spatula to scrape the bowl’s sides as the dough forms. Add the remaining 1 cup flour slowly, just enough to make the dough mostly clean the sides of the bowl (usually about 1/2 cup). Reserve the other 1/2 cup flour for dusting your countertop.
  4. Knead Dough: Allow the mixer to knead the dough on medium-low speed for 4 to 5 minutes, scraping down the bowl edges as needed. Transfer the dough to the floured countertop for shaping.
  5. Shape the Rolls: Choose your preferred style:
    For crescent rolls, divide dough into two equal pieces. Roll each into a large 1/4-inch thick round, cut into 8-14 triangle wedges. Roll each wedge from the wide end to the point. Place crescents 1/2 inch apart in a greased 9 x 13 inch (and optionally an 8 x 8 inch) baking dish.
    For knotted rolls, roll all dough into a 1/2 inch thick rectangle about the size of a 9 x 13 inch pan. Cut into 12 squares or strips, roll into ropes, then tie into knots or wrap edges to form neat knots. Place in greased baking dishes as with crescents.
  6. Proof Rolls: Place shaped rolls into the warm oven (turned off) and let rise for 20 minutes until puffy.
  7. Bake: Remove rolls from the oven and increase the temperature to 375 degrees F. Lightly brush rolls with melted butter and sprinkle with a touch of kosher salt if desired. Once oven is fully preheated, bake rolls for 12-14 minutes until lightly golden on top.
  8. Finish and Serve: Remove from oven, brush again with melted butter for a shiny, buttery finish. Serve warm for best texture and flavor. Store any leftovers in an airtight container and gently warm before serving again.

Notes

  • The buttermilk mixture may separate when warmed; this is normal and doesn’t affect the dough quality.
  • Adjust flour usage as needed; dough should be slightly sticky but manageable.
  • Rolling the dough into knots or crescents offers a fun way to vary presentation.
  • Use a warm, turned-off oven to create an ideal rising environment.
  • Brush with butter before and after baking to enhance flavor and crust softness.
  • Best served warm but can be gently reheated for freshness.

Find it online: https://cookedbysarah.com/one-hour-buttermilk-dinner-rolls-recipe/