Description
These No-Knead Buttermilk Dinner Rolls are easy to make and perfect for any meal.
Ingredients
Scale
- 2 cups buttermilk, room temperature (sub dairy free)
- 2 teaspoons active dry yeast
- 4 cups bread or all-purpose flour, plus more for shaping
- 1 tablespoon granulated sugar
- 3 teaspoons kosher salt
- ¼ cup melted butter (sub dairy free), plus 1 tablespoon for finishing
- Flaky salt to finish
Instructions
- Stir the yeast into the buttermilk and let it sit for 10-15 minutes.
- In a large bowl, whisk together flour, sugar and salt and let sit for 10 minutes.
- Add buttermilk, yeast and ¼ cup butter (melted) to the bowl and use a rubber spatula to mix it together until combined.
- Cover and let rise somewhere warm for 2 hours until it has doubled in volume.
- Uncover and sprinkle dough with a generous amount of flour then, using your hand or a dough scraper, turn it out onto a floured surface.
- Divide the dough into 2 halves, then divide each half into thirds for 6 pieces, and then each section in two again so you’re left with 12 pieces.
- Shape each piece into a ball, smoothing the top and pinching the sides under the roll to hide the seam.
- Place rolls in a lightly greased 9×13-inch baking dish, spacing them evenly apart.
- Cover and let rise for 60-90 minutes until the rolls have doubled in size.
- Bake at 400ºF (200ºC) for 25-30 minutes until golden.
- While the rolls are baking, melt the remaining tablespoon of butter.
- Remove dish from oven and brush the tops with melted butter. Sprinkle with flaky salt and serve warm.
Notes
- If not baking immediately, cover rolls and refrigerate after shaping.
- Flour your hands and the surface to avoid sticking while shaping the dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 1g
- Sodium: 210mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 10mg