These buttery, flaky rolls will have your holiday guests asking for more!
Spray your muffin pans generously with cooking spray and place them on a baking sheet. (Placing on the baking sheet will help to keep the bottom of the rolls from browning too quickly.)
Pour your warm water into the bowl of your mixer. Add the yeast and whisk to combine. Add the warm buttermilk, softened butter, sugar, salt, and just over half of the flours. Knead with dough hook on low speed, about 8 minutes, adding more flour as needed to make a dough that is soft, smooth, and elastic.
Place the dough into a large greased bowl and cover with plastic wrap that has also been sprayed with cooking spray.
Allow the dough to rise one hour.
Turn the dough onto a lightly floured countertop, and divide into 2 ounce portions. Cut each portion into 3 chunks. Round each portion, and dip in melted butter, then place into muffin cups (so you’ll have a 2 ounce portion, split into three balls, for each muffin tin hole). When you have finished with all the dough, cover the pans loosely with lightly greased plastic wrap and allow to rest about 45 minutes, or until doubled in bulk.
Preheat oven to 375F the last 15 minutes of rising time.
Place the rolls in the oven and bake 10 minutes. Reduce the temperature to 350F and continue baking until lightly browned about 15-20 minutes more. (If you’re making these ahead, and planning to freeze them and reheat later, I do not let them get quite as brown, as they will brown a bit when you reheat them).
Allow the rolls to cool in the pan about 10 minutes, then serve, or turn them out onto a cooling rack to cool completely.
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Perfect dinner roll recipe. It comes out perfect every time. I had to take the cookie sheet out from under mine to make sure the bottoms cooked in my oven.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
7 Comments
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Dana on 12.16.2021
Can you make this the night before? When would you put the dough in the fridge? Before or after the first rise? Or after you put in muffin tins? Any idea how long it would take to double in size after take out of fridge? Appreciate any suggestions. Gonna try this for a Christmas lunch.
Brandi on 11.20.2011
I don’t have any bread flour, if I substitute with AP flour will I get the same results?
Kelly Conway on 10.4.2011
These turn out perfect every time I make them. I always make a double batch. To cut down on the ball rolling time for a big family event I put some in a 13 x 9 pan like traditional rolls. They cooked up nicely that way as well.
beckyann on 12.2.2010
I tried these out last night and I wasn’t real crazy about them. I’m not going to review them because I made a few changes, so don’t feel like it would be fair, since it’s my fault I didn’t follow the recipe exactly. Here are the changes I made…milk with lemon juice substitute for the buttermilk, no bread flour so used all all-purpose, and I threw everything into my bread machine for the mixing, kneading, & 1st rise. When I took it out of the bread machine it was almost like a batter. I had to add a LOT more flour to get the dough where I could do anything with it, but it was still pretty sticky & messy to get together. My husband and children liked them, but I thought they had a slightly acidic taste, I don’t know if it was from all the yeast or from the lemon juice. So anyway, I post this just to warn you to not try to play to much with this recipe…follow it exactly!!!
betsysmile on 11.10.2010
Wow! These look really promising! I’m going to make them with Trader Joe’s white whole wheat flour. Ha! Talk about a contradiction, but that’s what I’ve got. I’m excited to see how they come out!!