Family Style Fluffy Buttermilk Rolls Recipe

Super tender buttermilk dinner rolls are so fun to make and even more fun to serve to your family and guests. Made with 2 special ingredients to enhance the long yeasted rise.

Close up of homemade yeasted buttermilk dinner rolls by bake this bread

These super tender buttermilk dinner rolls are so fun to make and even more fun to serve to your family and guests. The aroma is incredible. And the oohs and ahhs welling up from the table make it all worth while.

Buttermilk Biscuits yeasted in a round ceramic baking dish by bake this bread

Secret Ingredients Work Wonders: The secret ingredients in these dinner rolls to make them light and tender — dried buttermilk powder and dried egg whites. The buttermilk powder adds a great little tang of flavor and seems to tenderize the dough. And I like using dried egg whites because this works perfectly for a long-rising yeasted dough.

Secret Ingredients for Fluffy Buttermilk Dinner Rolls Recipe by bake this bread

Rise And Shine: I use usually use fresh dairy for bread dough but, lately, I feel more comfortable using high quality dried substitutions when a long rise time is needed outside of the refrigerator. Leaving milk or egg products to sit on a warm counter for hours always makes me a little nervous. Plus (it might be my imagination but) I think these dried dairy products work miracles in this recipe over fresh. An added plus – dried dairy products travel easily for family “away” gatherings and make for great camp cooking.

homemade fluffy yeast rolls using dried egg whites and buttermilk powder by bake this bread

Slow Food Set Aside Time: The mixing of ingredients takes just a few minutes but there is an initial 10 minute “shag hold”, there are 2 dough rising sessions that last for about 1 hour each and, once the rolls bake for about 30 minutes, the hot rolls should rest for about 10 minutes before serving. All total, that’s about 3 hours — so be sure to set aside enough slow food time to ensure that these heavenly rolls are not rushed to the table. Trust me, it’s worth the wait!

Yeasted homemade buttermilk rolls served from the ceramic baking dish by bake this bread

Bake And Serve Dish: We used a deep dish pie baker that moves easily from oven to table. I love the idea of serving these biscuits straight from the baking pan.Here are the rolls almost ready to go into the oven for a holiday feast…

Yeasted buttermilk rolls rising with holiday baking by bake this bread

Yeasted Buttermilk Dinner Rolls Tools:
Large bowl
Wooden spoon or Danish Whisk
Measuring cups and spoons
Plastic wrap for covering the bowl during 1st rise
Round 9″ deep dish baker
Basting brush
Water misting device (or use your fingers dipped in a bowl of water to sprinkle water)
Optional but highly recommended: Fast-read temperature probe

Hot and fluffy buttermilk biscuits made with yeast by bake this bread

Ingredients for Yeasted Buttermilk Dinner Rolls:
3 cups bread flour (we used King Arthur Unbleached Bread Flour)
3 Tablespoons granulated sugar
1 Tablespoon dried buttermilk powder
1 Tablespoon dried egg whites
1 teaspoon salt
2-1/2 teaspoons active dry yeast (or bread machine yeast)
3 Tablespoons unsalted butter
1 cup warm water

For the top brush before baking:
1 egg yolk
1 teaspoon water

Fluffy Yeasted Buttermilk Dinner Rolls on the holiday table by bake this bread

Directions for Fluffy Buttermilk Yeasted Dinner Rolls:

1. Mix all ingredients in a large bowl.

2. Make a Shag Dough: Stir ingredients with a wooden spoon or Danish Whisk until the flour is incorporated into the mix but without forming a ball or squeezing the ingredients together in any way. Let the dough rest in this “shag” stage for about 10 minutes. Tip: The dough will be softer to work with once it sits on the counter for a bit.

Yeasted shag stage of mixed dough by bake this bread

3. Gather up the shag dough and form it into a ball. Knead the dough well with your hands by pressing it between your hands (if you think it will stick to the counter) and then, at the point when the dough is no longer sticky, knead it by pressing it against the counter and really working it out for 8 minutes. Tip: If absolutely necessary, you could add a sprinkle of extra flour to keep the dough from being sticky after the first 3 minutes of kneading it in your hands.

4. Wash your dough bowl, rinse it in warm water, dry it and butter it on the inside bottom and sides. Form the dough into one nice, big, smooth, round ball shape and place it in the prepared bowl to rest.

5. Cover the bowl with plastic wrap and let it sit in a warm spot for about 1 hour. If the oven is free, put it in the oven with just the light on (no heat) and close the door. The top of the refrigerator is another good option. The dough should rise to at least to double in size.

6. Punch the dough once with your fist to deflate it and watch it sink (it will rise again).

7. Remove the dough from the bowl and divide it into 10 pieces, rolling and forming smooth, round balls. (The dough rises to its highest when the dough is nicely smoothed.)

8. Place 8 of the balls in a circle around the edges of a 9″ deep dish baker and place 2 dough balls in the center of the baking dish. (At this point, they will not touch each other…but they will grow.)

9. Use a water mister to spray the rolls lightly (or hand sprinkle) and let rise for 1 hour. The dough should rise to the top of your baking dish. I like to spray them again once or twice during this second rise phase to keep them moist and growing. Tip: Let the rise to the level that you’d like them to be as they will puff slightly in the oven but not too much more than the starting stage.

Homemade Yeasted Buttermilk Biscuits after 2nd rise by bake this bread

10. Just before baking, use a brush to baste the tops of each roll gently (so as not to deflate them) with 1 egg yolk mixed with 1 teaspoon of water. Tip: The yolk wash will seal in the moisture and make the tops of the rolls a gorgeous golden color.

Bake This Bread!

Bake at 350 degrees in a pre-heated oven on the center rack for about 30 minutes or until the internal temperature probe reaches 189 degrees and the tops of the rolls are a nice, rich, golden color. The egg yolk baste will keep the tops of the rolls nice and shiny.

Serving hot yeasted buttermilk dinner rolls by bake this bread

I hope you will have a chance to make these yeasted dinner rolls one day soon for your family and friends. And after you make a batch, I also hope that you will teach somehow else how to make them as well. Sort of like bread baking-it-forward — to keep alive that most awesome kitchen craft of yeast bread making!




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Country Roasted Pumpkin Bread #Recipe — Cooking at the River House

Nothing says homemade scratch cookin’ better than a warm slice of homemade pumpkin bread made from home-roasted pumpkins or a bit of organic canned pumpkin puree.

Baked and Butter Pumpkin Bread by the River Bake This BreadIt’s the time of year for cooking fresh and homemade. Company’s a comin! And you KNOW that starting off from scratch is the real deal. And NOTHING says LOVE more than a kitchen-crafted loaf of soft country bread. Like, what could be nicer when the weather’s cold than a warm slice of homemade pumpkin bread.This bread is glorious! Its made from a simple country white bread recipe with an added dollop of home-roasted pumpkin puree (or even a scoop of organic canned pumpkin puree).

Less than half of a mini cantelope-sized pumpkin’ll do ya for this bread if you’ll be cooking it up the slow food method. But it’s okay to use canned organic pumpkin puree (no sugar added) cause that also works well.

So if you’re making pumpkin pie (like my sister did) using fresh pumpkin for the holidays, save a little for this awesome little bread recipe and you’ll be amazed how delighted your guests will be. This bread doesn’t have a pumpkin pie flavor (because pumpkin recipes usually have cinnamon, cloves and nutmeg — this doesn’t). So the result is just bright and moist and countrified. Oh, and the orange color is pretty dang cute, did I mention that?

Thanksgiving dessert table at the river house photo by Leslie Macchiarella

We left the city for the river house to join with family and friends — and to count our blessings.

Country Table Setting at the River House BakeThisBread

 The Merced River this time of year is cold. The salmon are starting to spawn and there’ll be no fishing on the river soon as the river closes down for the winter to let the salmon run.

Riiver House Merced River in winter  photo by Leslie Macchiarella

We’re gathered around the fireplace, reading good books, chatting and cooking up some fun food events for the fam. Since we prep the food on the bar in front of the fire, the whole house grabs a bar stool to watch the action – and maybe to snatch a taste or two of the food action. Won’t you join us for a nice slice or two of this incredible easy-to-prepare homemade pumpkin bread? I think you’re going to love it, I really do.

Sliced Pumpkin Bread Loaf LifeforcePhotos for Bake This Bread

Click HERE to check out our easy instructions on how to roast a mini pumpkin for pumpkin puree. Basically, just clean a mini pumpkin and throw it in the oven at 350 until it becomes fork tender (like a baked potato), then scrape out the pumpkin and puree it in a food processor or blender until it becomes a thick paste.

Pumpkin Bread Loaf by the river photo by LifeForcePhotos for Bake This Bread

3 cups bread flour
3 Tablespoons unsalted butter
3 Tablespoons sugar
1 teaspoon salt
2-1/2 teaspoons yeast (we used bread machine yeast in a jar)
1 cup warm water
1/2 cup organic pumpkin puree (or fresh roasted room temperature pumpkin puree)

How to made homemade pumpkin bread:

1.) Mix all ingredients in a large bowl with a wooden spoon until it holds together.

Pumpkin Bread Dough Bake This Bread

2.) Sprinkle it with a little flour and work with your hands until the tacky or sticky feeling disappears. When the tacky feeling disappears, move it to the countertop.

Pumpkin Bread Dough on Bar with fish spoon Bake This Bread

3.) Set a timer and knead the dough, pressing firmly with the heels of your hands, for 10 minutes.

Pumpkin Bread Dough Disc Shape Bake This Bread

4.) Shape the dough into smooth disc and place it in large buttered bowl and cover with plastic wrap.

Pumpkin Bread Dough First RestBake This Bread

5.) Let the covered dough rise for 1 hour in a warm spot (like the oven with just a light on inside).

Here’s what it looks like when it has risen for 1 hour…

Pumpkin Bread Dough at end of First Rise Bake This Bread

6.) Remove the dough from the rising bowl and knead it for 1 minute and shape it for final baking shape. Place the shaped dough into a buttered bread pan.

Pumpkin Bread Dough Second Rise in Bread Pan Bake This Bread

7.) Let the dough rise uncovered for 1 hour or until the bread just starts to rise over the top of the bread pan. I like to spray it with a light spray of water a few times to keep it moist.

8.) Bake it in pre-heated 350 oven for about 30 minutes until golden brown (internal temperature shoud be about 185 degrees).

Now you’ve got yourself a country soft servin bread, whoo hoo!

Leslie cutting Pumpkin Bread BakeThisBread photo by LifeForcePhotos

Serve it warm with honey butter. yum! Store the bread wrapped in wax paper or in a brown paper bag or wrapped in parchment.Sliced Fresh Pumpkin Bread cropped homemade Bake This Bread

Thank you for joining me on this homemade bread making journey! Check out our vintage cake recipes at Bake This Cake! and we’ll have some history fun in the kitchen together.

Let me know how it goes if you choose this bread recipe for your holiday table (and remember I love photos)! 😀


Leslie Macchiarella sq photo by Julie Macchiarella

Follow the photos to bake this bread – Photo Graphics Homemade Bread Rolls

Follow the photos to bake a lovely round of homemade yeast bread rolls!

Homemade Yeast Bread Rolls in a Basket Bake This Bread

Welcome to easy step-by-step old-fashioned bread-making Right on your counter-top! No fancy bread machines required! (And if you have a machine, just put that thing away!) Just lock and load the dough on a lightly floured counter top and pull out a tiny bit of muscle power and you’re off. Don’t forget to haul your friends or your kids to the kitchen to watch or help. And kick up the music ’cause it’s cool and fun to make your own lovely homemade scratch bread or rolls just like great-grandma used to do.

Here’s how to make lovely homemade yeast rolls…

Plop the ingredients into a large bowl.

Tip: A yeast packet is about 2-1/2 teaspoons of yeast. You can use rapid rise or bread machine yeast or 1 refrigerated cake or just about any other type of yeast for this recipe.

Double tip: Bread flour or all-purpose flour will do the trick and unsalted butter is best but not required.

Triple tip: In the photos, t=teaspoon, T=Tablespoon.
Wordless Homemade Yeast Bread Recipe Blog Photo-Graphic Bake This Cake

Stir the bread batter it with a wooden spoon…

Stirring Bread Ingredients with Wooden Spoon Bake This Cake

Stir it until it forms a nice ball…

Bread Dough Packed in a Ball Bake This Cake

Dust a little flour on the counter-top and knuckle into the dough, flapping it over and pushing with the heel of your hand. Set the timer and turn on your favorite music…

Bread Dough After 5 Mins Kneading BakeThisCake

After 10 minutes of bread kneading magic (aka bread meditation time), your dough will look like this…

Bread #Dough After 10 Mins Kneading Bake This #Cake

Let’s make nice dinner rolls with it using a 4″ circle cutter (even an upside down glass or wide-mouth jar will do).

Rolled Yeast #Bread #Dough with Circle Cut Outs Bake This Cake

Roll the circle lightly…

Dough Circles Rolled for Bread Rolls Bake This Cake

Roll it on the counter-top (see the stages of flat to curled to rolled on the right sidee of the tray in the photo below) and shape it like this…

Rolling Circles of Dough into #Bread Rolls Bake This Cake

Rest the rolled dough on a cookie sheet (or other pan) that is lightly sprayed with cooking spray or rubbed with butter. Let them hang in a warm place (like the oven with the light on) for one hour.

After First Hour Rise #Bread Dough Bake This Cake

Check on your little dough babies, maybe spray them with a little water and let them continue to rise for another hour…

Homemade Yeast #Bread During Second Rise Bake This #Cake

When the second hour has elapsed, they will look something like this…

Ready to Bake 2 Homemade Yeast Bread Rolls Bake This Cake

Bake them in a hot 350 oven on a buttered cookie sheet pan for about 20 minutes until golden brown…

Homemade Bread Rolls Baking Bake This Cake

They will look like this (and they will smell heavenly!)…

Baked Bread Rolls on Pizza Pan Bake This Cake

Different shapes are good ’cause that means they’re homemade…

Baked Rolls on Cookie Sheet Pan BakeThisCake

Brush them with a little melted butter…

Brushing Butter on Baked #Bread Rolls Bake This Cake

Okay, yum!

Butter Brushed Finished #Bread Rolls on Pizza Pan Bake This Cake

Your little baby bread rolls are going to go fast at the table, I can assure you!

Butter Brushed Finished #Bread Rolls on Cookie Sheet Pan Bake This Cake

When the butter soaks into the rolls, they look like this, all decked out in a cut handkerchief-lined basket for your holiday dinner table…

#Homemade Yeast #Bread Rolls in a Basket Bake This Cake

Slice them open and find soft, white country style homemade bread rolls for supper.

Bread Roll Sliced Open in a Basket Bake This Cake

Spread them with a little butter (or not) and you’ve got yourself some history in the making…

Homemade #Bread Roll on Mustard Yellow #Fiestaware Plate Bake This #Cake

Thank you for joining me on this little photo adventure through bread baking land. 😀

I hope you’ll leave comments for me and follow us on Facebook where we show test recipes in progress. And check out our homemade vintage cakes using recipes from way back in the day.

Leslie at beachwood overview

Here’s some first time bread bakers learning the ropes…

Kneading Bread Dough BakeThisCakeIt’s a bread making party!

Making Bread in the Kitchen BakeThisCake

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