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.
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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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!
- 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)
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.
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.