When it comes to making homemade bread, finding a recipe that’s both foolproof and family-friendly can feel like searching for a needle in a haystack.
Between juggling after-school activities and trying to get dinner on the table before everyone gets hangry, most of us don’t have time to spend hours in the kitchen waiting for dough to rise.
That’s where these buttermilk dinner rolls come to the rescue: they’re soft and comforting, ready in just a couple of hours, and practically impossible to mess up – even if you’re new to bread making.
Plus, they’re the kind of rolls that make any weeknight dinner feel a little more special.

Why You’ll Love These Dinner Rolls
- Quick preparation – These rolls come together in just 45 minutes, making them perfect for last-minute dinner plans or when you’re craving fresh bread without the long wait.
- Simple ingredients – You’ll only need basic pantry staples like flour, butter, and buttermilk – no fancy ingredients required.
- Soft and fluffy texture – The combination of buttermilk and honey creates perfectly tender rolls that are light and airy on the inside with a golden-brown crust.
- Family favorite – These rolls are always a hit at the dinner table – they’re perfect for soaking up gravy, making sandwiches, or simply enjoying with a pat of butter.
- Beginner-friendly – Even if you’re new to bread making, this straightforward recipe will help you create bakery-worthy rolls at home.
What Kind of Buttermilk Should I Use?
Real cultured buttermilk is your best bet for these dinner rolls, though it can sometimes be tricky to find in stores.
The most common type you’ll see is low-fat cultured buttermilk, which works perfectly fine in this recipe.
If you can’t get your hands on real buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for about 5 minutes.
While the substitute works in a pinch, real buttermilk will give you the best flavor and texture since its natural acidity helps create tender, fluffy rolls.
Just make sure your buttermilk is fresh and give it a good shake before using, as it tends to separate in the container.
Options for Substitutions
Need to make some swaps for these fluffy dinner rolls? Here are some helpful substitutions:
- Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Instant yeast: You can use active dry yeast instead of instant – just proof it first in warm water with a pinch of sugar, and expect the rising time to be slightly longer.
- Honey: Regular sugar or maple syrup work well as alternatives. Use the same amount as called for in the recipe.
- All-purpose flour: Bread flour can be used for a chewier roll. You can also use up to 1 cup of whole wheat flour mixed with all-purpose flour, but know that the rolls will be denser.
- Butter: While butter gives the best flavor, you can use margarine or neutral-flavored oil. For oil, use about 5 tablespoons instead of 6.
- Egg: For an egg-free version, try using 1/4 cup of mashed banana or 3 tablespoons of applesauce, though the texture will be slightly different.
Watch Out for These Mistakes While Baking
The temperature of your ingredients makes a huge difference in the success of these dinner rolls – cold buttermilk or eggs can slow down yeast activity, so make sure all ingredients are at room temperature before starting.
A common mistake is adding too much flour too quickly, which can lead to dense, heavy rolls – instead, add flour gradually while kneading until the dough feels slightly tacky but doesn’t stick to your hands.
The rising time can make or break your rolls, so avoid rushing this step – a properly risen dough should double in size and slowly spring back when gently poked with your finger.
For perfectly golden-brown tops, brush the rolls with melted butter before baking, but be careful not to let the butter pool around the bottom of the rolls as this can lead to soggy bottoms.
What to Serve With Dinner Rolls?
These soft, buttery dinner rolls are super flexible and go well with pretty much any main dish you can think of!
They’re perfect for soaking up the sauce from your favorite pasta dishes or the gravy from a Sunday roast chicken or pot roast.
I love serving them alongside hearty soups and stews – there’s nothing better than using a warm roll to scoop up that last bit of broth from your bowl.
For a simple breakfast or snack option, just split them open and add your favorite jam, honey, or butter (or all three if you’re feeling extra hungry!).
Storage Instructions
Keep Fresh: These dinner rolls stay soft and tasty at room temperature for up to 3 days when kept in a sealed plastic bag or airtight container. Just make sure they’re completely cool before storing to prevent moisture buildup. I like to place a paper towel in the container to absorb any excess moisture.
Freeze: These rolls are perfect for freezing! Once they’ve cooled completely, pop them in a freezer bag, squeeze out the air, and they’ll keep for up to 3 months. You can freeze them individually or in smaller portions – super handy when you just need a few rolls.
Reheat: To enjoy your rolls warm, wrap them in foil and heat in a 350°F oven for about 5-7 minutes. If frozen, let them thaw at room temperature first. For a quick fix, 10-15 seconds in the microwave works too, though the texture might be slightly different.
Make Ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. Just shape the rolls, place them in your baking pan, cover with plastic wrap, and refrigerate overnight. The next day, let them sit at room temperature for about an hour before baking.
Preparation Time | 20-30 minutes |
Cooking Time | 15-20 minutes |
Total Time | 35-50 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 20-25 g
- Fat: 70-80 g
- Carbohydrates: 150-180 g
Ingredients
- 6 tablespoons butter, split
- 1 cup buttermilk
- 2 packets instant yeast
- 4 tablespoons honey
- 1/2 teaspoon salt
- 1 egg
- 3 ½ to 4 cups all-purpose flour, adjust as necessary
Step 1: Prepare the Oven and Baking Pan
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Butter a 9×13-inch baking pan thoroughly to ensure your bread rolls don’t stick.
Step 2: Warm the Buttermilk and Butter
In a liquid measuring cup, combine the buttermilk and 4 tablespoons of butter.
Microwave this mixture for 20-second intervals until the butter is mostly melted.
The buttermilk should be warm to the touch but not hot enough to burn your finger.
Step 3: Mix the Wet Ingredients
In a large bowl, mix together the yeast and honey.
Pour the warmed buttermilk and butter mixture into the yeast mixture.
Whisk in the salt and egg until the ingredients are well combined and smooth.
Step 4: Incorporate the Flour
Start by adding 2.5 cups of flour to the wet mixture.
Mix the dough by hand, with an electric hand mixer, or by using a stand mixer with a dough hook until the flour is fully incorporated.
Gradually add the remaining flour, ¼ cup at a time, mixing thoroughly after each addition.
Stop once the dough has formed a sticky ball.
Step 5: Knead the Dough
Flour your hands and transfer the dough to a lightly floured surface.
Knead the dough for 4-5 minutes until it becomes smooth and elastic.
This step is important to develop the gluten, which contributes to the structure and texture of the bread.
Step 6: Shape the Dough
Divide the dough into 12 equal pieces.
Roll each piece gently into a ball.
Arrange these dough balls in the prepared 9×13-inch pan, evenly spaced to allow for expansion as they bake.
Continue with your recipe steps to bake the dough as needed.
You may have forgotten a proofing time for the dough?? I proofed it for 1hour. Then I made the buns, proofed again for 35 minutes and baked as written. I also used unbleached bread flour and was beautiful and tasted out of this world . ❤️
I was thinking the same , proofing time until doubled in size, shape, proofing again and then bake
Good call thought the same. Thank you