Buttermilk Pan Rolls
Soft, golden, and irresistibly fluffy, these Buttermilk Pan Rolls are the perfect addition to any meal. Made with rich buttermilk, melted butter, and a touch of sweetness, these homemade dinner rolls have a tender interior and a beautifully golden crust that’s brushed with butter for an extra layer of indulgence. Using active dry yeast ensures a light, airy rise, while a simple kneading process guarantees a smooth, elastic dough that’s easy to work with. Baked together in a pan, these rolls pull apart easily, making them ideal for family-style dinners, holiday feasts, or even as a base for sliders. With just 20 minutes of active prep time, this recipe combines simple ingredients and classic techniques for bakery-quality results right at home.
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Recipe Information
Ingredients
- 1 packet (2 1/4 teaspoons) Active dry yeast
- 0.25 cup Warm water
- 2 tablespoons Sugar
- 1 cup Buttermilk
- 4 tablespoons Unsalted butter, melted
- 1 teaspoon Salt
- 3 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Butter, melted for brushing
Instructions
In a small bowl, dissolve the packet of active dry yeast and 1 tablespoon of sugar in the warm water. Let it stand for 5–10 minutes until it becomes frothy.
Warm the buttermilk slightly (do not let it boil) and combine it in a large mixing bowl with the melted butter, the remaining 1 tablespoon of sugar, and the salt. Mix until well combined.
Add the yeast mixture to the bowl and stir to integrate the ingredients.
Gradually add the all-purpose flour, one cup at a time, mixing after each addition. Continue until a soft dough forms. The dough should not be overly sticky; if necessary, add additional flour, 1 tablespoon at a time.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
Grease a large bowl and place the kneaded dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for approximately 1 hour, or until it doubles in size.
Punch the dough down and knead it gently for 1 minute. Divide the dough into 12 equal portions and shape each portion into a ball.
Grease a 9-inch square or round baking pan. Arrange the dough balls in the pan, spacing them slightly apart. Cover again and let them rise for 30–40 minutes, or until puffy.
Preheat the oven to 375°F (190°C). Before baking, brush the tops of the rolls with the beaten egg for a golden crust.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and the rolls sound hollow when tapped on the bottom.
Remove from the oven and brush the tops with the melted butter. Let them cool for a few minutes before serving.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 190 mg | 8% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 3.1 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
