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.
I made these last night for an after Thanksgiving dinner of Turkey soup. They were a hit with everyone from age 5 to 65! They were easy to make and so soft. This recipe has already been sent to others by me and I’m making a batch today to freeze . Thanks again for sharing this. Delicious!
Thank you for the recipe. This is the second time I have baked them. Why do you butter the baking tray and then put parchment paper on top of the baking tray?
The only recipe that I follow whenever I make buns. Simple , easy & always makes moist & delicious rolls. I never have to waste time looking for any other recipe. Thanks alot for sharing this. 10/10 recommended ❤️
We’re so happy that you enjoyed our recipe. Thank you for taking the time to leave your feedback!
These are absolutely Amazing! I made them for the first time today. And, I will for sure be making them again. I had them with my favourite carrot and ginger soup and they tasted heavenly. They were soft and with a right hint of sweetness. Thank you for sharing an amazing recipe!
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback
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.
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.
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!