Recipes > Buttermilk Rolls Find A Store Buttermilk Rolls Everyone needs a go-to dinner roll dough that’s versatile and easy to work with. These light and soft dinner rolls can be shaped in so many ways, from crescents to rosettes. See video below for shaping tutorial. Yield 12 to 24 rolls Print Recipe Pin Recipe 0 Reviews IngredientsDough3 3/4 cups (469g) plus ⅓ cup (42 grams) all-purpose flour, divided3 tablespoons (36g) granulated sugar1 tablespoon (9g) kosher salt (see note)1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast1/4 teaspoon (1g) baking soda3/4 cup (180g) whole buttermilk1/2 cup (120g) water3 tablespoons (42g) unsalted butter, cubedFantail Rolls2 tablespoons (28 grams) unsalted butter, melted and divided1 large egg (50g)1 tablespoon (15g) waterCrescent Rolls, Cloverleaf Rolls and Rosettes1 large egg (50g)1 tablespoon (15g) water InstructionsMake the doughIn the bowl of a stand mixer, whisk together 1 1/4 cups (156 grams) flour, sugar, salt, yeast, and baking soda by hand.In a medium saucepan, heat buttermilk, water, and butter over medium-low heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm buttermilk mixture to flour mixture; using the paddle attachment, beat at medium-low speed until combined. Reduce mixer speed to low, and gradually add 2 1/2 cups (313 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining 1/3 cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.Fantail Rolls (makes 12 rolls)Spray a 12-cup muffin pan with cooking spray.Punch down dough, and let stand for 10 to 15 minutes. Divide in half (about 440 grams each). Pat 1 dough portion into a square. (Keep remaining dough covered to prevent it from drying out.) On a lightly floured surface, roll dough into a 12-inch square. Brush with 1 tablespoon (14 grams) melted butter. Using a floured sharp knife or a pastry wheel, cut dough into 6 (6×2-inch) strips. Stack strips, butter side up; cut crosswise into 6 (2-inch) squares. Place each square stack on its side in a prepared muffin cup. Repeat with remaining dough and remaining melted butter.Slightly separate layers of each roll. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until dough fills cups, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and water. Brush top of dough with egg wash.Bake until lightly golden and an instant-read thermometer inserted in center registers 190°F (88°C), 12 to 15 minutes. Serve warm or at room temperature.PRO TIP: To flour knife easily, place a pile of flour on the countertop and lay each side of the knife in the flour.Crescent Rolls (makes 24 rolls)Line 2 baking sheets with parchment paper.Punch down dough, and let stand for 10 to 15 minutes. Divide dough in half (about 440 grams each). Pat 1 dough portion into a disk. (Keep remaining dough covered to prevent it from drying out.) On a lightly floured surface, roll dough into a 12-inch circle. Using a floured pastry wheel, cut dough into 12 triangles. Starting from shortest end of triangle, roll up dough, pressing pointed end to seal. Place rolls, pointed side down, on a prepared pan. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and water. Brush top of dough with egg wash.Bake until lightly golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes. Serve warm or at room temperature.PRO TIP: Score dough to plan where to you want to cut for more even pieces.Cloverleaf Rolls (makes 12 rolls)Spray a 12-cup muffin pan with cooking spray.Punch down dough, and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 72 grams). Divide 1 portion into 3 pieces (about 24 grams each). (Keep remaining dough covered to prevent it from drying out.) Roll each piece into a ball. Place 3 dough balls in a prepared muffin cup. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and water. Brush top of dough with egg wash.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes. Serve warm or at room temperature.Rosettes (makes 12 rolls)Line 2 baking sheets with parchment paper.Punch down dough, and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 72 grams each). Using lightly floured hands, roll 1 portion into a 14-inch-long rope. (Keep remaining dough covered to prevent it from drying out.) Tie a loose knot toward one end of rope, leaving about 2 inches on short side. Wrap long end around the dough twice; wrap short side around once. Pinch ends together on bottom of knot. Place, seam side down, on a prepared pan. Repeat with remaining dough. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 15 to 25 minutes.Preheat oven to 375°F (190°C).In a small bowl, whisk together egg and water. Brush top of dough with egg wash.Bake until lightly golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes. Serve warm or at room temperature.PRO TIP: Lightly flour surface when rolling dough into a rope. If there is too much flour, you will not be able to roll it. Use a little bit of water if too much flour gets on the surface of the dough. Once it is the right length, dust with a little bit of extra flour to make tying the knot easier. NotesSalt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Video tutorial: How to Shape Dinner Rolls
