Soft Buttermilk Dinner Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
- 1 large egg
- 1 teaspoon salt
- 1/4 cup warm water (110° to 115°)
- 1/3 cup sugar
- 4 cups bread flour
- 1 package (1/4 ounce) active dry yeast
- 1 cup plus 2 tablespoons warm buttermilk (110° to 115°), divided
- 1/2 cup plus 1 teaspoon softened butter divided
- Carbohydrate 30.4855603144773 g
- Cholesterol 10.575 mg
- Fat 0.945844141210978 g
- Fiber 1.00893466188749 g
- Protein 5.34672101508485 g
- Saturated Fat 0.179992880997276 g
- Serving Size 1 1 serving (47g)
- Sodium 934.533512080632 mg
- Sugar 29.4766256525898 g
- Trans Fat 0.272271398910539 g
- Calories 155 calories
Directions 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 with plastic wrap 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 350degrees. 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. Yield: 20 servings. Originally published as Soft Buttermilk Dinner Rolls in Taste of Home November 2016, p60
