Until recently, I’ve eaten (baked) frozen dinner rolls at every holiday dinner of my life and had exactly zero idea that I was missing anything. Warm bread is warm bread, right?
WRONG. So wrong. Wrong, wrong, wrongwrongwrong.I mean, I’m sure I will eat a (baked) frozen dinner roll in the future because warm bread, but now I know the magic and ease of buttery, homemade Fluffy Dinner Rolls and I can never fully go back. In the story of my life, time will be defined as “Before Fluffy Dinner Rolls” and “After Fluffy Dinner Rolls.” Okay, maybe not. But I am changed, and I have a sneaking suspicion that some of you are in the same boat I once was—out there living your lives, blissfully unconcerned that your holiday table is missing something or that you have been denied anything—and I am here to mess all that up by giving you an easy six-ingredient dinner roll recipe that will blow your freaking minds with its buttery, golden wonderfulness and ruin freezer aisle rolls for you forever. #sorrynotsorryThese Fluffy Dinner Rolls, y’all. They are fluffy. So fluffy. And they are slightly sweet and buttery as all get-out (whatever that means). There’s butter in the dough, and more is brushed on both before and after baking!Did I mention their softness? When I was testing this recipe, I spent a lot of time poking the golden tops of these rolls and watching them bounce back, just because I could. So soft! So dang fluffy!As I said, these beautiful dinner rolls require just six ingredients: flour, yeast, sugar, salt, butter and buttermilk. These rolls are egg-free, but lack nothing in the flavor or texture departments.They are super simple to make, too. Don’t let the length of the recipe fool you—I just wanted to ensure that you have all the information you need for Fluffy Dinner Roll success. I’ve included instructions for a stand mixer and mixing by hand, and for using both active dry and instant yeasts. I tried my best to describe how to shape them, but it’s surprisingly difficult to explain with words alone, so here are some pictures of what I did:Don’t worry, they don’t have to be shaped perfectly to be delicious. It took me three batches to get a consistent shaping method. Those other four batches? They were for quality control. Or maybe just making up for lost time.
Fluffy Dinner Rolls
makes 16 rolls
1 cup buttermilk
3 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast*
2 3/4 cups all-purpose flour, divided
3/4 teaspoon fine sea salt
1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes
1/4 cup (1/2 stick) unsalted butter, divided
Read the recipe all the way through before beginning. Instructions for using instant yeast and mixing by-hand are in the notes at the end of the recipe.
Heat buttermilk until it’s between 90-110F (warm to the touch, but not so hot that you can’t comfortably hold a finger in it).
Stir together buttermilk and granulated sugar in a liquid measuring cup or small bowl. Sprinkle yeast over the top and allow to sit for 5 minutes or until it is a bit bubbly or foamy (sometimes a light stir can help this be more visible). If it doesn’t bubble, your yeast is dead. Discard the mixture, get new yeast, and try again.
In the bowl of a stand mixer* fitted with a dough hook, combine 2 cups of flour and salt. Add butter and buttermilk mixture and mix to combine. Mix in remaining 3/4 cup flour. Knead dough in mixer* for 5 minutes or until smooth and slightly sticky. Cover bowl with plastic wrap and place in a warm, draft-free environment for 1 hour, or until dough has doubled in bulk.
Meanwhile, butter (or otherwise grease) an 8- or 9-inch square pan. Line the bottom with parchment and grease again. Set aside.
Flour a surface. Uncover risen dough and gently punch it down. Place dough on floured surface and pat out into a 1-inch thick disk. Flour a large, sharp chef’s knife and slice the disk into 16 thin wedges.
Shape the rolls. Working with one wedge at a time, roll the point (from the center of the disk, where the long sides meet) toward the short end. Then use your fingers to pull edges or creases underneath, creating a smooth ball-like appearance. Place in pan. Repeat until all rolls have been shaped.
Loosely cover the pan of rolls and place in a warm, draft-free environment for 60 minutes or until they have doubled in size and/or fill the pan.
Meanwhile, place an oven rack in the central or lower position (either will work). Preheat your oven to 400F. Melt the butter for brushing.
Uncover risen rolls. Use a pastry brush to gently brush the tops with 2 tablespoons of melted butter. Bake rolls for 20 minutes, or until deep golden on top. Brush with remaining 2 tablespoons of melted butter when you remove them from the oven.
Let rolls cool 10-15 minutes before serving.
Rolls are best the day they are baked, but will keep in an airtight container at room temperature for a day or so.
1. You may use an equal volume of instant yeast. Add it (and the sugar) directly to the dry ingredients, skipping the blooming step. Add warmed buttermilk and butter directly to the dry ingredients and mix as written above in the paragraph beginning “In the bowl of a stand mixer.” The rises may take about 15 minutes longer than with active dry yeast.
2. You may mix this dough in a large mixing bowl with a silicone spatula or wooden spoon.
3. You may knead this dough by hand on a floured surface.