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Looking for more holiday meal recipes? You’ll LOVE these:
- Classic Healthy Green Bean Casserole
- Rustic Slow Cooker Mashed Potatoes
- Easy Dairy-Free Creamy Mashed Potatoes
- Maple Rosemary Roasted Sweet Potatoes
- Roasted Turkey Breast with Cranberry Bacon Stuffing
- Slow Cooker Apple Cranberry Cider
- Slow Cooker Healthier Peppermint Hot Chocolate
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 channelEasy Homemade Classic Buttermilk Buns
These Easy Homemade Classic Buttermilk Buns are the perfect tender dinner roll! A simple buttermilk dough baked to perfection - perfect for the holidays!
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Servings: 24 rolls
Calories: 129kcal
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)
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.
Notes
These buns can be made a day ahead of time and stored in an airtight bag or container until time to serve, however they are best enjoyed the day they're made.
This recipe makes 24 dinner-roll sized buns, but it also works for 18 slightly larger buns if you'd prefer. Adjust the baking time by a few minutes.
Nutrition
Serving: 1serving | Calories: 129kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 255mg | Potassium: 47mg | Fiber: 1g | Sugar: 5g | Vitamin A: 109IU | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Krysta says
Yum! This would make good butter horns too. Rolling out portions, cutting into triangles, rolling up and brushing with butter before ridding 🙂
Chrissie says
You’re absolutely right! 🙂
Brandy O'Neill says
These buns look perfect! Saving!
Chrissie says
Thanks! Hope you love them as much as we do!
Mahy Elamin says
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!
Chrissie says
Thanks so much! I’m so glad you enjoy the recipes! 🙂
Catalina says
How good these buttermilk buns look! I can only imagine how fantastic they taste!
Chrissie says
Thanks! Even better 😉
Carrie R says
These look absolutely perfect! <3
Chrissie says
Thanks!
Lallie Pillay says
This was the easiest n mist delicious recipe to follow.
Soft n tasty
Thank you!
Chrissie says
Thanks so much!
Cathy says
These look sooo perfect!
Chrissie says
Thanks so much!
Sherri Dent says
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
Chrissie says
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.
GINA says
Very easy recipe and they are delicious!
The Busy Baker says
Thanks so much Gina!! Glad you liked the recipe!😊
Violet says
This was absolutely tasty. Soft. Better than any recipe i ever followed.
The Busy Baker says
Thank you Violet!! We love these buns also🙂
Caroline says
Pretty incredible tasting and not too difficult to make. I’d recommend this recipe for sure!
The Busy Baker says
Thank you Caroline!!🙂
Jacynta says
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
Chrissie says
So glad you liked the recipe! Thanks for taking the time to leave a comment!
Rachelle says
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! 🙂
Chrissie says
Glad you enjoyed them! And practice makes perfect 😉