Ron’s Recipes

Buttermilk Dinner Rolls

24 servings


20 minutes

active time

2 hours 42 minutes

total time


1/2 c. butter, (softened)

1/3 c. granulated sugar

2 large eggs, (room temp.)

1/2 c. warm water, (between 100-110° F)

1 TBSP. active dry yeast, (I used Fleischmann's brand)

1 c. buttermilk or milk, (between 100-110° F)

1/4 tsp. salt

4 1/2 c. bread flour or all purpose flour


Start by adding yeast to 1/2 cup warm water. Make sure temperature of water is between 100-110° F. Whisk a few times until yeast is dissolved. Let stand for 5 minutes.

In the bowl of a stand mixer, using paddle attachment, cream together softened butter and sugar. Add in the eggs and blend on medium/high speed making sure to scrape the bowl down in between mixing. You can also use a hand mixer to mix ingredients.

Pour in warm water/yeast mixture along with the warm buttermilk and continue to blend on medium/high speed. Scrape down sides of bowl.

Next, add in salt and flour. Add in 1/2 cup of flour* at a time so it doesn't kick up everywhere. Mix until just combined. *See notes below about measuring flour.

Change to dough hook attachment and kneed dough for about 4-5 minutes. If using your hand mixer, take dough out, lightly flour your work surface and kneed by hand for 4-5 minutes. Dough should be a little tacky but not stick to your finger when lightly pressed.

Lightly grease a large bowl with butter or cooking spray and place dough in it and cover with plastic wrap. Place in a slightly warm area to rise for an hour. It will double in size.

Take plastic wrap off and punch dough down. Take dough out of bowl and on a lightly floured surface, roll dough out and cut into 24 squares.

Roll each dough piece into a ball and place 15 of them in a greased 9x13" glass baking dish. 3 rows across and 5 rows down. Place the other 9 dough balls in the 9x9" greased dish. 3 rows across and 3 rows down. Cover again and let rise for 1 more hour. Will double in size.

Preheat oven to 350° F. Bake rolls for about 22 minutes or until golden brown on top. Please keep an eye on your rolls so they do not burn; each oven temp. varies.

Once out of oven, brush tops of rolls with butter. This will keep tops of rolls soft. Enjoy!


Serving Size



245 kcal

Total Fat

6 g

Saturated Fat

3 g

Unsaturated Fat

2 g

Trans Fat

1 g


33 mg


77 mg

Total Carbohydrate

40 g

Dietary Fiber

1 g

Total Sugars

4 g


7 g

24 servings


20 minutes

active time

2 hours 42 minutes

total time
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