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Buttermilk Pan Rolls

What could be easier than preparing and baking a pan of buttermilk yeast rolls in about an hour and a half? They're light and tender - simply delicious!
Buttermilk Pan Rolls
Yield 12 rolls

Ingredients

  • 3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 1/4 cup water
  • 1 cup buttermilk
  • 1/4 cup vegetable oil

Instructions

  • In a stand mixer bowl, combine 1 cup flour, yeast, sugar, salt and baking soda; mix well. In a saucepan or microwave-safe dish, heat water, buttermilk and oil to 120-130ºF. Add warm liquids to flour mixture.  Using a paddle attachment, beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top and cover the bowl. Let rise for 15 minutes. Press dough evenly into greased 9-inch square cake pan. Sprinkle top of dough lightly with flour. With sharp knife, cut dough into 12 rolls, cutting almost to bottom of pan. Cover; let rise in warm place until indentation remains after touching.
  • Preheat oven to 400°F.
  • Bake for 15 to 20 minutes until golden brown. Remove from pan. Break apart into rolls; serve warm.