Dinner Rolls As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Total Time 3 hrs 20 mins Prep Time 3 hrs Cook Time 20 mins Rating 4.9 out of 5 stars (19) Ingredients 15 rolls 1 cup warm buttermilk, about 110 degrees F2 1/4 teaspoons instant yeast, 1 packet2 tablespoons granulated sugar, plus 1 teaspoon, divided1 large egg1/4 cup unsalted butter, softened1 teaspoon kosher salt3 cups all-purpose flourButter and flaky sea salt, for topping rolls Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In the bowl of a stand mixer, whisk together the buttermilk, yeast, and 1 teaspoon of the granulated sugar. Let sit for 5 minutes. Step 2 Add the remaining 2 tablespoons of sugar, egg, softened butter, salt, and 1 cup of the flour. Mix on low with the paddle attachment until well combined. Use a spatula to scrape down the sides of the bowl. Add the remaining flour. Switch to the dough hook and mix for about 2 minutes or until the dough forms a ball and pulls away from the sides of the bowl. If the dough is too sticky add a little more flour, 1 tablespoon at a time. The dough should be elastic and a little sticky, but still workable. Step 3 You can use the dough hook to knead the dough for 3 to 5 minutes or you can transfer the dough to a lightly floured surface and knead by hand. Make sure you flour your hands if you are kneading by hand. Step 4 Spray a large bowl with cooking spray and place the dough in the bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft free place and let rise for 1 hour or until doubled in size. Step 5 Grease a 9×13-inch baking pan or large cast iron skillet with softened butter and set aside. Step 6 Punch the dough down and use a sharp knife or bench scraper to divide it into 14 to 16 equal pieces. Take portioned dough in one hand and use your fingers of the other hand to pull and stretch the dough over itself so the top is smooth, pinching it at the bottom. Roll each portion on your work surface until smooth and round. Place in the prepared pan, leaving a little space in between each dough ball. Step 7 Cover with plastic wrap or a clean kitchen towel and let rise for about 1 hour or until doubled in size. Step 8 Preheat the oven to 350 degrees F. Bake for 20 to 25 minutes or until the rolls are golden brown on top. Remove from the oven and brush the warm rolls with butter and sprinkle with flaky sea salt, if desired. Chef’s notes If the dough is too sticky you might need a little extra flour. Add 1 tablespoon at a time.If you don’t have buttermilk, you can use whole milk. The rolls will have a slightly different flavor and texture.Store leftover rolls in an airtight container on the counter for up to 3 days.See the post for instructions on how to make in advance and how to freeze rolls.
