Honey Buttermilk Dinner Rolls

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/29/22
Honey buttermilk dinner rolls
Diana Rattray
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 24 servings
Nutrition Facts (per serving)
162 Calories
6g Fat
22g Carbs
5g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 162
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 42mg 14%
Sodium 695mg 30%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Protein 5g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Honey buttermilk dinner rolls—just the name of this recipe makes our mouth water. And why not? Who doesn't love homemade dinner rolls with their yeasty aroma and soft, inviting texture? Honey and buttermilk team up to add extra flavor and texture to these scrumptious rolls. Sprinkle poppy seed or sesame seeds on top for an added texture and flavor.

The buttermilk rolls can be baked in whatever shape you like. Use muffin cups, baking sheets, or baking pans for the rolls. Like most breads, these rolls freeze beautifully. Just wrap and freeze in freezer bags and take a few out when you need them. Serve with chicken stew or a delicious beef stew.

Ingredients

  • 5 1/2 cups/25 ounces all-purpose flour
  • 2 cups/16 ounces buttermilk
  • 1 tablespoon instant yeast
  • 2 1/2 teaspoons salt
  • 3 tablespoons honey
  • 2 tablespoons butter (softened)
  • 1 large egg
  • 1 tablespoon water
  • Optional: poppy seeds or sesame seeds for garnish

Steps to Make It

  1.  In a large mixing bowl or the bowl of a stand mixer, combine the all-purpose flour, buttermilk, instant yeast, salt, honey, and butter. Mix the ingredients by hand or with the dough hook until well combined. Increase the mixer speed to medium and beat for about 10 minutes, until the dough is smooth and elastic. Alternatively, move the dough to a lightly floured surface and knead by hand for about 10 minutes, until smooth and elastic. Sprinkle with small amounts of flour to keep the dough from sticking as you knead.

  2. Put the dough in a large, generously buttered bowl and turn so all sides of the dough are lightly coated with the butter. Sprinkle with a little flour, cover with plastic wrap, and let the dough rise in a warm, draft-free place for about 1 1/2 to 2 hours. It should be about double in bulk.

  3. Take the dough out to a lightly floured surface, knead a few times, and then shape as desired. For pan rolls, shape into 24 tautly formed balls. Line the rolls up evenly in a lightly buttered 13 x 9 x 2-inch baking pan. There will be a little space between the rows. Alternatively, after dividing the dough into 24 pieces, divide each piece into 3 pieces, roll into balls, and put 3 balls in each of 24 muffin cups.

  4. Cover the pan(s) with a tea towel and let the dough rise for about 30 to 45 minutes, or until the dough has doubled in bulk.

  5. Preheat the oven to 375 F.

  6. Remove the tea towel from the rolls.  

  7. Combine the egg with 1 tablespoon of water and whisk to blend.

  8. Gently brush the tops of the rolls with egg wash, then sprinkle with poppy seeds or sesame seeds, if using. 

  9. Bake the rolls for about 18 to 22 minutes, or until nicely browned. The inside temperature should register around 185 F to 190 F.

Tip

  • The egg wash with a whole egg makes the tops shiny while keeping them soft. If you want a crustier top, whisk an egg white with the water.