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.
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.
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.
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!
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…
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
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.
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.
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.
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!
We’ve been playing with a 100-year-old recipe for German Coffee Cake and, because it was made with yeast, we just had to mess with the recipe until it became a lovely breakfast bread!
Wake up to cinnamon! Because cinnamon is a starring attraction in this lovely little breakfast bread, I’m thinking its nice to punch up that flavor by pulverizing some nice Vietnamese cinnamon bark chips to a fine powder with a blast in a mini grinder and a good mortar and pestle. Surprisingly, this only takes a few minutes. This is absolutely not necessary. Just that, since we’re makin’ this thing from scratch, I thought we may as well ante it up for an amazing hit of cinnamon. And it makes the kitchen, no, the whole dang house, smell heavenly! It starts with a grinder/blender device to pulverize the cinnamon bark chips.
And then you just use a heavy unglazed mortar and pestle (with a nice little weight to it) to turn the ground chips into a wonderfully fine powder. Can you smell the aroma yet?
Sister site with a cousin cake: You may also enjoy our cake post on how to create a simple yeasted German Coffee Cake. Like, when’s the last time you made a cake (well, a breakfast cake) with yeast instead of baking powder or the like? ha! Check out our little homegrown video.
SLOW FOOD WARNING! Actual prep time takes about 12 minutes once you have your ingredients assembled and then it will be 2 one-hour rises, though it may take longer, even an extra hour longer, depending on your yeast and flour and “growing environment”. I know you’re busy so be sure to set aside plenty of time on your first adventure to let your dough rise up and shine. Remember, flour and water and active yeast will rise given enough time, so if it doesn’t rise as fast as you’d expect, give it more time to grow — it will.
Make it a double-double! You may even want to make 2 loaves — one for you and your peeps and one for a kitchen giving gift made with love. This is my girlfriend’s stereoscope. Like who has a stereoscope card with a springer spaniel wearing a bonnet? (I guess it helps if you own the awesome Sherman Oaks Antique Mall.) If you do decide to double this recipe, I recommend preparing each batch of dough separately. You know, that ole’ divide and conquer theory.
What are your favorite bread baking gadgets? I get so many questions about my favorite baking tools and supplies. Like the cherry pitter for our homemade maraschino cherries — that is a lifesaver! So these are my current favorite bread making tools. None of them are necessary, which is why I didn’t include them in the list of required tools for this recipe (though I hope you have, or can get your hands on, the last one). And I hope you can share your favorite bread making tools with us in the Comments.
Level it up! This is how I level cups of loosely measured flour or sugar. A plastic straw (or a chop stick) works perfectly as a great leveling tool.
Super sharp and small! Although I’m hooked on the absolute quality and longevity of Cutco knives, they’re expensive and there are lots of interesting and inventive knives on the market today. Here’s my butter measuring tool. Ho! (It’s also my strawberry cutting knife and my broccoli cutter). 🙂 These inexpensive knives are super sharp and come with a case for inserting the knife blade. I think the knife gets sharpened each time you put it back into its case. And I like the variety of bright colors.
Safe and stable does it! Okay, here’s a great tool that I never knew I needed until I tried it. My nephew gave it to me for Christmas (thank you, John!). It’s a silicone bowl rim that holds different sized bowls absolutely stable on the countertop. It keeps me from chasing a large bowl around the counter. Although it could be my imagination, I swear that once your bowl is firmly rooted to the counter, you feel more confident about the whole shebang.
Long, sharp and serrated! A proper bread knife doesn’t have to be expensive to work well. The goal is to cut through the bread without ripping or tearing it — so a sharp and serrated knife is important and it must be long enough to completely cover the width of the bread (and then some) so that you can achieve an uninterrupted sawing motion.
Quick draw, fast read! My indispensable bread baking tool is a quick-read, flip-open baking thermometer. Just flip it open, poke and read it. I don’t usually use it to check the temperature of the dough at the end of kneading (though I know many who do) but I thought I’d show you how it works with the photo below. However, the temperature of the final baked bread turns out to be quite important because a baked loaf of bread can be dangerously deceptive. In fact, I don’t even know how to ensure a properly baked bread without such a tool. I have a collection of different baking thermometers but their probes are usually quite thick (and mar the beauty of the bread or cake). And most are way too slow to be effective. I wish this one had a lighted display to see the temperature in a dark oven, but it’s small, handy, fast and inexpensive. I haven’t figured out how to rely on a laser-type device yet so if you have a great one to recommend, do share in the Comments.
Look how many times I had to test this cinnamon swirl bread in 5 minute increments past 30 minutes to get the internal temperature to 185! ha! Can you see the probe marks? You can see that I like to check for doneness on the side inserted towards the center so the top of the bread is not spoiled with holes.
Summary of the steps to making a fabulous cinnamon swirl bread:
We’ll start (that’s me and you) by greasing the bottom of the pan, proofing the yeast and chopping some raisins and nuts. Then we’ll mix all ingredients in a big bowl except the raisins and nuts and stir until the flour is mostly incorporated then we’ll fold in the raisins and nuts by hand with a 30-second finger kneading. We’ll set the timer for 8 minutes and give the dough a firm kneading on the countertop, place it in a clean, buttered bowl, cover it with a towel and let it rise for an hour. Then we’ll roll it out (or press it out ’cause it’s really soft and easy to spread), smear it with butter, cinnamon and sugar, roll it up, place it in the baking pan and let it rise for another hour or more until the dough reaches the top of the pan. Next we’ll pre-heat the oven and bake it for about 40 to 50 minutes (maybe tenting it to keep the crust from getting too dark). When it’s hot from the oven, we’ll spread a little butter on top to protect the crust and remove it immediately from the pan to let it cool uncovered for about 15 minutes before slicing with a sharp serrated knife. Then we’ll toast it, butter it and serve that puppy up. Oh yeah!
Tools for Homemade Cinnamon Breakfast Bread:
9″ bread pan
1 large bowl for mixing all ingredients
1 small bowl or cup (for mixing yeast)
Large flat-blade knife (for chopping raisins and nuts to a smaller size) Danish bread whisk or wooden spoon (for initial mixing of dough)
Cooking spray or unsalted butter (for smearing the bottom-only of the bread pan)
Measuring cups and spoons
Timer (your smart phone works well, for timing the kneading and baking)
Your hands and a little muscle power (for kneading the dough for 8 minutes)
Rolling pin (or bottom of a cookie pan or cake pan to flatten the soft dough)
Pastry brush (for spreading soft butter on rolled dough and to soften top crust after baking) Dough scraper tool (to help roll up the swirled dough)
Aluminum foil or parchment paper tent (to loosely cover baking bread after 30 minutes if needed to prevent crust from over darkening)
Optional but highly recommended: Temperature tool
Optional but highly recommended: Long, sharp, serrated knife (aka bread knife) for a perfect slice
Ingredients for Homemade Cinnamon Breakfast Bread:
1/3 cup warm milk (2% is fine)
1 Tablespoon rapid rise dry yeast
3 cups bread flour (I used unbleached, substitute all-purpose flour)
5 Tablespoons granulated sugar
2 large eggs
1/4 teaspoon salt
3 Tablespoons fine quality fine quality cinnamon (or finely ground cinnamon chip bark using a mortar and pestle)
6 Tablespoons room temperature unsalted butter (about 1/3 cup or about 2/3 of a cube)
1/3 cup warm water
1 cup chopped raisins
1/2 cup chopped nuts (I used pecans)
2 teaspoons unsalted butter (to spread on top of hot bread crust after baking)
Directions for Homemade Cinnamon Swirl Bread:
Okay, let’s bake this bread, shall we? It’s going to be an awesome kitchen DIY project! And I do hope you’ll share your baking experience with us…like how long it took for your bread to rise to the top of the pan so we can get a feel for how that’s working.
Prep the pan!
Use unsalted butter or cooking spray to grease the bottom-only of a 9″ bread pan.
Pan Prep Tip: You can rub the end of a butter cube on the bottom of the pan or use a pastry brush or paper towel to spread it, or just spray the bottom with cooking spray.
Dissolve the yeast!
In a small bowl or cup, mix until incorporated (and check for a little bubbling action):
1/3 cup warm milk (we used 2%)
1 Tablespoon dry rapid rise yeast
Yeast Proofing Tip: If you’re sure of your yeast, then no need for this advance “proofing” step and you can just add the warm milk and yeast right into the main ingredients bowl (that’s what I do).
Prep the raisins and nuts!
Using a large, sharp flat-blade knife, chop to a somewhat fine chop:
1 cup raisins
1/2 cup nuts (I used pecans)
Chop Tip: Chopping the raisins and nuts makes the best texture for this bread and ensures that they spread better throughout the dough. No need to be precise; a rough chop works fine.
In a large mixing bowl, use a Danish bread whisk or a wooden spoon to thoroughly incorporate:
3 cups bread flour
5 Tablespoons granulated sugar (3 Tablespoons for a less sweet bread)
2 large eggs
1/4 teaspoon salt
1/3 cup (6 Tablespoons) room temperature unsalted butter
Mix Tip: Using a heavy whisk or wooden spoon for the first stir alows the flour to coat the wet ingredients to prevent super stickiness on your hands and countertop.
Add in the chopped raisins and nuts on top of the dough and work them into the dough using the tips of your fingers (aka finger kneading) for about 30 seconds until this initial dough is thoroughly blended with:
the prepared raisins
the prepared nuts
Nuts and Raisins: This photo seems to show just raisins being added but add the nuts at the same time.
The dough will look like this after you’ve worked the raisins and nuts into the dough at this initial stage.
Using your fastidiously clean hands and a squeaky clean countertop, set your oven timer or smart phone timer to 8 minutes and knead the dough on the counter for 8 minutes until it is fairly smooth.
Kneading Tip: If your dough feels super sticky you may knead it first in your hands by just smooshing it then pulling and twisting until it becomes less sticky and then completing the kneading with the heel of your hands on the countertop at the point when it doesn’t stick to the counter. If the dough is super-super sticky you can dust it with a little extra flour.
Another Kneading Tip: Use the heel of your hand to firmly press the dough on the countertop then fold the dough over itself and repeat with firm pressure (like, get your hidden aggression out).
Super Special Bread Dough Tip: When the dough is completely kneaded, cup your hands around the sides of the dough and drag it on the counter towards you a couple of times to tighten the dough into a soft ball. The dough ball will spin slightly and the globe shape will tighten up so that it will have a better rise.
Place the round dough ball in a bowl and cover it with a clean towel to rise in a warm place for about 1 hour.
Warm Rising Spot Tip: I like to use the oven with no heat and just a light bulb lit inside the oven to make a nice, warm environment. Second choice is on top of the refrigerator away from pets and away from a cool breeze.
Roll the soft dough gently on the counter into the a rectangle shape with the width about as long as the bread pan you’ll be using and the length a little longer by about one-third.
Tip: This is a buttery dough so it will spread and shape quite easily. If you don’t have a rolling-pin handy, you can use the bottom of a cookie pan to flatten the dough and then use your hands to form a rectangle shape.
Prepare the swirl by using a pastry brush to cover the dough with:
3 Tablespoons softened unsalted butter
Sprinkle it with:
3 Tablespoons cinnamon
Sprinkle it with:
3 Tablespoons granulated sugar
Roll-out shape: Just a fat rectangle will do it. My roll-out shape is about 9″ wide x 15″ tall.
Use a bench scraper (or a knife) if needed to start a roll going and gently roll ‘er up. Pinch the closing seam lightly with your fingers and keep the seam side down.
Rise it (again)!
Make sure the roll of dough is about the proper size for your baking pan. You may have to slightly adjust the shape at this point.
Smooth-ish Dough Tip: It is important the final dough as smooth as possible, especially the top portions, to help it rise higher.
Gently place the rolled dough in the center of a prepared baking pan.
The dough roll should almost touch or actually touch the ends of the pans but it need not touch the sides of the pan because it will grow.
Pinch the ends closed and then tuck them under at the ends of the pan.
Let it rise uncovered for the second rise for at least 1 hour or until the dough has risen to the top edge of the bread pan, spraying it or sprinkling it with a little water a couple of times during this second rising session. It will look like this when the dough has fully risen to the height of the baking pan. It may take an extra hour or so to rise to the height of the pan so please be patient with your dough while it grows.
Rising Tip: Be sure to let it rise right to the top of the bread pan because when it bakes it won’t rise much more.
Bake it on the center rack at 350 degrees for about 40 to 50 minutes, though your time may vary, so I suggest checking on it after 30 minutes until the internal temperature is about 185 degrees.
Crust Color Tip: This bread tends get quite dark on top so I suggest tenting the top of the baking bread with aluminum foil or parchment paper after 30 minutes to keep it from getting super dark on top.
When it is fully baked and hot from the oven, lightly baste the top of the dough with a gentle spread of unsalted butter (about 2 teaspoons) and then slide it out from the pan to cool on a rack to prevent moisture build up.
Let cool for 15 minutes before slicing to ensure a perfect cut.
Store the bread in a paper bag or just covered in cloth for the first few hours. Thereafter, place the loaf in a plastic storage bag (I like green vegetable bags from the market for this purpose). If you intend to hold it for longer than 3 days, refrigerate it to help keep it longer (perhaps as long as 7 days refrigerated if you will be toasting it for serving).
The flavor of the cinnamon really comes out when this bread is toasted. Honey butter is fun to serve on this toast, oh yum!
Serve it with great morning coffee and fresh-squeezed orange juice and the like and you’ve got some morning paradise on your hands. You may even attract a crowd with the aromas you’ll be creating in your kitchen.
Congratulations! You did this thing. And I know how you’re gonna feel when you sink your smile into your homemade awesomeness! Like this…
Thank you for joining me on this homemade bread baking adventure! I do hope you’re with us on bakethiscake.com (we’ve got charming and historic cakes for you to bake) and Instagram for day to day adventures.
It’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?
We left the city for the river house to join with family and friends — and to count our blessings.
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.
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.
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.
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.
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.
3.) Set a timer and knead the dough, pressing firmly with the heels of your hands, for 10 minutes.
4.) Shape the dough into smooth disc and place it in large buttered bowl and cover with plastic wrap.
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…
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.
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!
Serve it warm with honey butter. yum! Store the bread wrapped in wax paper or in a brown paper bag or wrapped in parchment.
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)! 😀
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.
Stir the bread batter it with a wooden spoon…
Stir it until it forms a nice ball…
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…
After 10 minutes of bread kneading magic (aka bread meditation time), your dough will look like this…
Let’s make nice dinner rolls with it using a 4″ circle cutter (even an upside down glass or wide-mouth jar will do).
Roll the circle lightly…
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…
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.
Check on your little dough babies, maybe spray them with a little water and let them continue to rise for another hour…
When the second hour has elapsed, they will look something like this…
Bake them in a hot 350 oven on a buttered cookie sheet pan for about 20 minutes until golden brown…
They will look like this (and they will smell heavenly!)…
Different shapes are good ’cause that means they’re homemade…
Brush them with a little melted butter…
Your little baby bread rolls are going to go fast at the table, I can assure you!
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…
Slice them open and find soft, white country style homemade bread rolls for supper.
Spread them with a little butter (or not) and you’ve got yourself some history in the making…
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.
Here’s some first time bread bakers learning the ropes…