Name: Buttermilk Rolls
Prep time: 95 min
Cook time: 25 min
Total time: 120 min
Ingredients: Cornmeal for the pan (optional); 1 1/2 cups buttermilk (at room temperature); 2 tablespoons sugar; 2 1/4 teaspoons active dry yeast; 3 cups bread flour (13 1/2 ounces, plus more as needed); 1 teaspoon kosher salt; 1/2 cup instant mashed potato flakes; 2 tablespoons unsalted butter

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Thanksgiving dinner starts with lists. First there is the list of what to make. Visions of a table filled with those special dishes surrounded by family and friends brings a smile. Which dishes to cook? It all get carefully noted followed by pulling out recipes. Next up is the grocery list which seems to get longer by the second. Planning is in full gear and soon comes the list of what to prep and when plus which bowls, platters, utensils, will be used along in the process. Realizing the tasks to come and the mounds of dishes to wash, it is a relief to find something to make that doesn’t require a lot of time or equipment. Such is the case with these Buttermilk Rolls. They are made in one bowl and then put on a baking sheet to chill overnight and bake the next day.

The simplicity of baking these rolls is surprising. At least it was to me as I was going through the process. It really should not have been a surprise because the recipe comes from my friend Donna Currie over at Cookistry. I call her The Iron Baker after seeing what she can do with bread, including shaping it into bunnies, birdies, and pumpkins. Way back in January 2012, I linked to her guide on building a starter in my post for Sourdough French Bread. When I saw she had a cookbook in the works, I pre-ordered Make Ahead Bread the day it went on Amazon and patiently waited months for it to arrive.

The wait was worth it. Donna definitely delivers everything I was expecting with this book. Her recipes are for anyone who wants to bake bread whether it is their first time or thousandth. It is the bread book for those with busy lives who have little time. So go ahead and get a few copies to give as gifts. All you have to do is click on the photo of the book which takes you to Amazon (affiliate link):

How are the Buttermilk Rolls? They have that quintessential and lovely buttermilk tang. They are medium in texture; not too airy or dense. I used parchment paper on the baking sheet so the only dishes I had to wash was a bowl, dough hook, and measuring cups and spoons. Seriously, homemade rolls done quickly (only a few minutes of actual hands-on time) plus speedy cleanup is awesome.

Are you getting ready for Thanksgiving? Bread is a must for the menu and that is why it is the theme for this month’s Bread Bakers. Scroll down to find a list with links to more Thanksgiving bread recipes by talented bakers from all over the world. Special thanks to Holly of A Baker’s House for hosting this month. Oh, and answer this question too: What is your #1 must-have food for the holiday? I’m curious to see what everyone looks forward to each year.

5 from 1 vote

Buttermilk Rolls

A recipe for Buttermilk Rolls that are homemade yeast rolls. They have a lovely buttermilk tang and are easy to make - just mix, knead, shape, chill, and bake.

Course Side Dish

Cuisine American

Prep Time 1 hour 35 minutes

Cook Time 25 minutes

Total Time 2 hours

Author Renee

Ingredients

Cornmeal for the pan optional
1 1/2 cups buttermilk at room temperature
2 tablespoons sugar
2 1/4 teaspoons active dry yeast
3 cups bread flour 13 1/2 ounces, plus more as needed
1 teaspoon kosher salt
1/2 cup instant mashed potato flakes
2 tablespoons unsalted butter

Instructions

On Prep Day:

Line a baking sheet with parchment paper or sprinkle with cornmeal.
Combine all the ingredients in a stand mixer and knead with the dough hook until smooth. You can also mix the ingredients in a large bowl, then knead by hand.
Cover the bowl and set aside to rise until the dough has doubled in size, about 1 hour.
Flour your work surface and turn out the dough. Divide it into 12 equal pieces and roll each piece into a ball.
Arrange the balls on the prepared baking pan and cover it with plastic wrap or place it in a large plastic bag and tie the open in closed. Refrigerate overnight or up to 24 hours.

On Baking Day:

Take the dough out of the refrigerator and heat the oven to 350°F.
Remove the plastic and bake the buns until nicely browned and the internal temperature reaches 195°F on an instant-read thermometer, about 25 minutes. Transfer the buns to a wire rack and let cool.

Recipe Notes

Holiday meals would not be the same without bread. Take a look at these recipes and bake something special for your family and friends:

Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spiceroots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious
Crusty French Bread Rolls by Robin at A Shaggy Dough Story
Gruyere Gourgeres by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate
Pumpkin and Rosemary Bread by Rocio at Kidsandchic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Cheddar & Sage Pull Apart Rolls by Mireilee at Chef Mireille’s East West Realm
Overnight Rosemary Rolls by Holly at A Baker’s House
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf Bread by Carola at En la Cocina de Caro

What is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Disclosure: This post contains affiliate links to Amazon.