1-Hour Buttermilk Rolls
My moms classic 1-Hour Buttermilk Rolls are soft and buttery and totally irresistible. No more waiting hours for the dough to rest and rise. So easy and they freeze well too!
Ingredients
- 2 tbsp active, rapid, or quick dry yeast see notes for storing yeast
- 1/4 cup warm water 105-110°F
- 1/2 cup melted unsalted butter, slightly cooled
- 1 1/2 cups warm low-fat buttermilk 105-110°F see notes for buttermilk substitutes
- 3 tbsp sugar
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 4 1/2 cups all-purpose flour plus extra for kneading
- non-stick cooking spray
- melted butter for brushing on top
- sea salt flakes optional
Instructions
- In a small bowl add yeast to warm water. Stir and allow to set while you prepare other ingredients. It will seem thick and that's okay. Once fully dissolved it will thin out.
- In a large mixing bowl or stand mixer (with paddle attachment) add melted butter and warmed buttermilk. Stir in yeast mixture, sugar, baking soda, salt, and flour just until dough starts to come together. It will be sticky.
- Turn dough out onto a clean surface dusted with a little flour and dust the top of the dough with flour. Knead the dough several times until the dough is smooth like a ball. About 1-2 minutes.
- Place dough in a bowl sprayed with non-stick cooking spray, cover with a kitchen towel, and place in a warm area for 10 minutes.
- Once dough has rested, shape into 12 large balls (slightly smaller than a tennis ball). See tips below in recipe notes. Place in a 9×13 inch baking dish sprayed with non-stick cooking spray. Cover with kitchen towel and let rest 30 minutes.
- During the 30 minute rest time - Preheat the oven to 350°F
- Remove kitchen towel and place rolls in preheated oven and bake 15-20 minutes or until rolls are puffed and tops are golden brown. Remove from oven and brush on melted butter and sprinkle with sea salt if desired. Serve warm. Enjoy!
Notes
Tips:
- Resting time- If you don't have a warm place to put your dough during the resting time, preheat oven to the warm setting, about 200 degrees. Once warmed, turn heat off, and use the warmth of the oven to let your dough rise in.
- Buttermilk substitute- Measure out (1 1/2) cups 1% or higher milk and add (1 1/2) tablespoons of white vinegar or lemon juice. Let set 5 minutes to curdle. This works great if you don't have buttermilk on hand.
- Yeast- Depending on what you have on hand, you can use Quick or Rapid rising yeast, or Active dry yeast for these rolls. If you don't bake often, you can place opened or unopened yeast in freezer in airtight container. Yeast will last for 6 months.
- Rolling into balls- To keep the balls of dough even. Cut the ball of dough into 4 parts (like a pie) then cut each quarter in half, creating another pie like slice, equally 12 slices. Then form into balls.
- To make ahead- Follow all the steps until the baking time. Place dough balls in baking dish, cover tightly with plastic wrap, and keep in refrigerator up to 1 day in advance. Bring to room temperature before baking.
- Freezing Buttermilk rolls- Once baked and cooled, place in a freezer safe bag and remove as much air as possible. Place on the counter to thaw then warm in microwave or oven. These keep in the freezer for up to 4 months.