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Easy Homemade Classic Buttermilk Buns

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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!

Easy Homemade Classic Buttermilk Buns Easy Homemade Classic Buttermilk Buns

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  Easy Homemade Classic Buttermilk Buns 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!

Easy Homemade Classic Buttermilk Buns 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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Easy Homemade Classic Buttermilk Buns 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!

Easy Homemade Classic Buttermilk Buns

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  Easy Homemade Classic Buttermilk Buns 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

 

Easy 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!
5 from 10 votes
Print Pin Rate
Course: Baking, Bread, Dinner, Rolls
Cuisine: American, Baking, Christmas, Easter, Holiday, Thanksgiving
Keyword: Easy Homemade Classic Buttermilk Buns
Prep Time: 20 minutes
Cook Time: 22 minutes
Rise Time: 1 hour 30 minutes
Total Time: 42 minutes
Servings: 24 rolls
Calories: 129kcal
Author: Chrissie (thebusybaker.ca)

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)
US Customary - Metric

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
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Comments

  3. Mahy Elamin says

    5 stars
    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!

    Reply

  8. 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

    Reply

    • 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.

      Reply

  12. 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

    Reply

  13. 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! 🙂

    Reply

    • Chrissie says

      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.

      Reply

  17. Kayla says

    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!

    Reply

  19. Nivida Bagga says

    5 stars
    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😁

    Reply

  20. Sausha says

    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 🙂

    Reply

    • The Busy Baker Team says

      We usually knead the dough in the mixer for 5-7 minutes. Hope this helps! Let us know when they turn out.

      Reply

  21. Nivida Bagga says

    5 stars
    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 🙂

    Reply

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