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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.
Prep Time 1 hour 35 minutes
Cook Time 25 minutes
Total Time 2 hours
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:
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Line a baking sheet with parchment paper or sprinkle with cornmeal.
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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.
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Cover the bowl and set aside to rise until the dough has doubled in size, about 1 hour.
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Flour your work surface and turn out the dough. Divide it into 12 equal pieces and roll each piece into a ball.
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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:
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Take the dough out of the refrigerator and heat the oven to 350°F.
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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
Recipe © copyright Donnie Currie 2014. Used with permission. Time stated does not include time for refrigerating dough overnight.