Soft Homemade Dinner Rolls (1 Hour Recipe!)
These soft, pillowy homemade dinner rolls are made with bread flour, instant yeast, buttermilk, and honey. They come together, start to finish, in just under an hour, and are slathered in irresistible honey butter!
Servings: 12 rolls
Calories: 247kcal
Equipment
- Stand mixer (optional)
Ingredients
Instructions
- Butter a 9 x 13 baking dish and set aside.
- Add instant yeast and honey to the bowl of a stand mixer fitted with the whisk attachment. Use a small whisk to mix the yeast and honey together by hand until the yeast is completely mixed into the honey.
- Place the buttermilk and butter into a small microwave-safe bowl and heat it in the microwave until the butter is almost completely melted or the mixture reaches 120°F. Heat the buttermilk and butter in 20-second intervals checking to make sure it does not get too hot.
- Pour the buttermilk mixture into the bowl with the yeast and beat on medium speed (5-6 on a stand mixer) until combined, about 1-2 minutes. Add the salt and egg and beat until the egg is completely mixed in and no longer visible.
- Replace the whisk attachment with the dough hook on the stand mixer and add the flour in three batches, mixing the flour into the dough after each addition. After the last addition, mix until the dough forms a ball and pulls away from the sides of the bowl.
- Continue to knead the dough in the stand mixer with the dough hook for 4-5 minutes until smooth and stretchy. The dough should be sticky to the touch but you should be able to handle it with lightly floured hands without it sticking to your fingers. If the dough is too sticky, add more flour one tablespoon at a time until it reaches the right consistency.
- Turn the dough out onto a lightly floured surface and divide the dough into 12 equal-sized pieces. It is fine if the pieces aren't exactly the same size. There is no need to be exact.
- Form each piece into a smooth ball by stretching the top and pulling down the sides of the dough then pinching the bottom together to create smooth tops. Roll the dough balls in between the palms of your hands to a create an evenly round shape and place the rolls into the prepared baking dish about an inch apart.
- Preheat your oven to 400°F. Wrap the rolls in plastic wrap in the baking dish and place them on top of the preheating oven to rise for 15 minutes, or until they have about doubled in size.
- Remove the plastic wrap and bake the rolls uncovered for 15-20 minutes or until the tops are golden brown.
- To make the honey butter, beat 4 tablespoons of softened butter with 2 tablespoons of honey until smooth and brush on top of the rolls using a pastry brush. Serve rolls warm!
Notes
- You may use whole buttermilk or low-fat. If you do not have buttermilk you may also use regular whole milk.
- Do not overheat the buttermilk. It should be very warm but you should be able to touch it without burning your finger. Use a kitchen thermometer to be sure.
- If the dough is too sticky, add more flour one tablespoon at a time until it reaches the right consistency. The exact amount needed can vary depending on the humidity in your home. Exactly 3 ½ cups was the perfect amount for me.
- Leftover rolls can be stored in a zip-top bag or an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days. Reheat rolls in the microwave or oven.
Nutrition
Serving: 1roll | Calories: 247kcal | Carbohydrates: 37.6g | Protein: 5.1g | Fat: 8.6g | Saturated Fat: 5.2g | Cholesterol: 37mg | Sodium: 223mg | Potassium: 83mg | Fiber: 1g | Sugar: 9.8g | Calcium: 34mg | Iron: 2mg