These Easy Homemade Classic Buttermilk Buns are the perfect tender dinner roll! A simple buttermilk dough baked to perfection – makes the perfect addition to your holiday dinner!
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I have been dying to share these Easy Homemade Classic Buttermilk Buns with you all for YEARS! They’re the perfect dinner rolls for the holidays and they are the recipe that graced our family’s Thanksgiving and Christmas Dinners for as long as I can remember – this recipe belonged to my grandma, the one who inspired this blog and who inspires me still, almost daily, in the kitchen. I had the privilege of living next door to her and my grandpa while I was growing up, so we spent so much time in her kitchen together. She passed away right around the time I began sharing recipes with you all here on thebusybaker.ca and I know she would have loved to hear all about how many of you love her recipes that I’ve shared with you over the years!
These Easy Homemade Classic Buttermilk Buns are truly the perfect dinner roll recipe – the buttermilk lends such a delicious flavour and tender texture to these buns, and they’re perfectly buttery and soft – the kind of dinner roll you want to slather butter on, or use to soak up all that leftover gravy and cranberry sauce on your holiday dinner plate.
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I actually make these Easy Homemade Classic Buttermilk Buns all year round to serve with my roasted chicken dinners, and for sandwiches in my kids’ lunches. They’re the perfect small size for mini sandwiches, especially ones made from leftover turkey or ham from the holidays!
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I hope you love this Easy Homemade Classic Buttermilk Buns recipe as much as my family has over the years! Let me know in the comments below, what’s your favourite kind of dinner roll to serve over the holidays? I’d love to know!
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Recipe Video
Watch the video below to see exactly how I make this homemade bread. You can find more delicious recipe videos on my YouTube channel
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Easy Homemade Classic Buttermilk Buns
Recipe: Ingredients
- 1 tablespoon quick rise yeast
- 1/2 cup room temperature water
- 1 teaspoon sugar
- 1 1/2 cups buttermilk, at room temperature
- 1/2 cup sugar
- 2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 cup melted butter
- 4 1/2 cups all purpose flour (plus 1/4 cup for kneading and rolling)
- extra melted butter for brushing on before baking (optional)
Recipe: Instructions
- Add the yeast, water and sugar to a small bowl and combine gently with a fork. Set aside to rise for about 5 minutes.
- Add the buttermilk to the bowl of your stand mixer fitted with the dough hook attachment (or in a large mixing bowl if you're going to make by hand).
- Add the sugar, salt, baking soda, and melted butter, and mix gently until combined.
- Add the yeast mixture and then the flour, turning the mixer on low speed until a very soft dough forms.
- Continue the mixer on low speed, turning up to medium-low speed until the dough pulls away from the sides of the bowl. The dough will be soft and a little sticky - that's totally normal.
- If making the dough by hand, turn it out onto a floured surface and knead for about 4-5 minutes until a soft and sticky dough forms.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place for 90 minutes or until the dough more than doubles in bulk.
- Punch the dough down and turn it out onto a lightly floured surface. Give the dough a quick knead and form it into a large ball.
- Using a sharp knife cut the dough in half, then in half again, and then cut each of those pieces into 6 equally sized pieces.
- Roll each piece into a round ball and place on a baking sheet greased with butter and lined with parchment paper.
- Preheat your oven to 375 degrees Fahrenheit and cover the pan of buns with a clean kitchen towel and let rise for about 20 minutes while the oven pre-heats.
- Once the oven reaches temperature (after at least 20 minutes) brush the tops of the buns very gently with melted butter (optional) and bake for about 22 minutes or until the buns are golden brown on top.
- Let the buns cool on the pan for at least 15-20 minutes before serving.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Yum! This would make good butter horns too. Rolling out portions, cutting into triangles, rolling up and brushing with butter before ridding 🙂
You’re absolutely right! 🙂
These buns look perfect! Saving!
Thanks! Hope you love them as much as we do!
My husband made these for me tonight and I just want to say I was so impressed with fast and convenient idea you gave us. We love your recipes and are looking forward to what you have coming next!
Thanks so much! I’m so glad you enjoy the recipes! 🙂
I was intending on making rolls but decided on cinnamon rolls. Omg they were so good. Best cinnamon rolls I’ve ever made.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
How good these buttermilk buns look! I can only imagine how fantastic they taste!
Thanks! Even better 😉
The buttermilk was excellent. I used Almond milk and put a tablespoon of apple cider vinegar to make it buttermilk. The dinner rolls were soft and fluffy.
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback.
These look absolutely perfect! <3
Thanks!
This was the easiest n mist delicious recipe to follow.
Soft n tasty
Thank you!
Thanks so much!
These look sooo perfect!
Thanks so much!
I had some buttermilk I needed to use.. and found this recipe… about to make the dough… wondering.. on other yeast roll doughs I use… I make up the dough into rolls and freeze before baking and pull out as many as I need… do you think this dough would work after first rising… freezing… then rise again for baking…? thanks
Yes, you can definitely freeze these after the first rise. Just let them thaw and rise again, or bake just after thawed adding them to a cold oven. Let them rise in the oven while the oven heats up and they’ll work well.
Very easy recipe and they are delicious!
Thanks so much Gina!! Glad you liked the recipe!😊
This was absolutely tasty. Soft. Better than any recipe i ever followed.
Thank you Violet!! We love these buns also🙂
Pretty incredible tasting and not too difficult to make. I’d recommend this recipe for sure!
Thank you Caroline!!🙂
I love 😘 this recipe and since I normally use buttermilk I was wondering if yeast and buttermilk would pair , I mean it came out perfectly and I even used a portion of the dough to make hot dog buns. Thanks so much
So glad you liked the recipe! Thanks for taking the time to leave a comment!
This was a great way to use up extra buttermilk. I need to work on my shaping technique though, mine definitely weren’t as nice and smooth on top as yours!! Delicious though, and that’s what matters! 🙂
Glad you enjoyed them! And practice makes perfect 😉
New baker;Stupid question…grease pan with butter first and then put parchment paper on top of butter?
Yes!
Can you make the dough the night before?
Yes, although for best results I’d recommend making it the day of. But you can make the dough and allow it to rise in the fridge overnight, and then bake in the morning.
Family.loves these!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I did not put all the sugar, probably 2 TB. These were like rolls with the flavor of a biscuit- pretty amazing. My new go to recipe! Thank you!
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
Does the water have to be any particular temperature being mixing with yeast? Can’t wait to try !
No, room temperature, slightly warm water is good.
What I can’t say about these buns??? Because these are so perfectly moist & delicious buns I’ve ever made. I made these buns once & since then these are my favourite recipe to follow. Infact, we stopped buying store-made buns since then. It’s a keeper♥️ I started making bread & this recipe motivated me so much coz these came perfect at mu first attempt. Thank you so much for sharing this recipe. I could give you 100 starts if possible haha😁
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
How long generally do you knead them in the mixer? I tried them today and although in my Bosch mixer the dough pulled away from the sides fairly quickly (about one minute) – they were so sticky I couldn’t even make rolls out of them – I tried adding more flour after I punched them down, but it was a sticky mess. I want to try again – but just wondering on the length in the mixer 🙂
We usually knead the dough in the mixer for 5-7 minutes. Hope this helps! Let us know when they turn out.
OMG!!! This is recipe motivated me to make more & more bread. My first ever bread buns & came out super soft, moist & delicious!! My whole family loves these! I’ve made these atleast 10 times as of now & I would never get back to any other recipe!! I replaced APF with whole wheat flour & no complaints!! Super amazing recipe!! Thanks alot for sharing this & I also love all your other amazing recipes to!! Thanks again 🙂
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
I have tried many buttermilk dinner roll recipes and FINALLY we have a KEEPER! These rolls are perfectly firm on the outside and heavenly light and fluffy on the inside. The flavor is amazing! Your Grandma would be proud! We will be using the recipe for hoagie rolls next! Sidenote: I halved the recipe and cut the added sugar way back to just one tablespoon. It did require a lot more flour than what half measurements would call for. This “half” batch made 6 huge dinner rolls in a muffin tin pan.
We’re so happy you enjoyed them! Thank you for taking the time to leave your feedback. Let us know how the hoagie rolls come out.
I’m wanting to make these ahead of time for our Canadian Thanksgiving next weekend so am wondering how they freeze? My oven will be in full use so won’t have the oven space to bake the day of so the option of freezing the rolls unbaked won’t work for me.
As long as you wrap them very well in plastic wrap and put them in ziplock bags to protect them from freezer burn they will be fine for up to 3 months. However please keep in mind that the longer you freeze them the higher the risk of them getting freezer burn. Happy Thanksgiving!
Thank you! They were perfect and everyone LOVED them. Definitely a hit and will be my go to.
Can I use whole wheat flour instead?
Whole wheat flour behaves a bit differently than AP so I’d suggest that you only replace about 1 – 1.5 cup of the flour with whole wheat. Be ready to add a touch more water if your dough looks too dry, that is to be expected. You could try increasing the amount of flour you replace with whole wheat flour every time you make them. The all purpose flour gives you fluffier buns than whole wheat so you’ll just have to see which ratio is the one for you.