Buttermilk Dinner Rolls

Classic dinner rolls. Light fluffy and topped with melted butter. Yum! Eat them on their own, Thanksgiving dinner or make little sandwiches out of them for easy finger food at your next gathering. They are best straight out of the oven or can last 2 days in an airtight bag. They even freeze well!

This is an example of dough that hasn't been kneaded long enough. Give the dough a gentle pull and if it tears easily, keep kneading a couple minutes longer.

This is what you want to see, soft and elastic when the dough is pulled.

Buttermilk Dinner Rolls

Yields 24 rolls

Ingredients

4 Cups (500 g) All Purpose Flour

1 Envelope (7 g or 2 ¼ tsp) Yeast

4 Tbsp (50 g) Sugar

½ tsp Salt

1 Cup (240 g, 8.5 oz) Buttermilk

½ Cup ( 118 g, 4 oz) Water

4 Tbsp (56 g) Unsalted Butter

Optional topping

Melted Butter

Maldon Sea Salt

I highly recommend weighing all your ingredients as this will yield the best results.

In a stand mixer fitted with the dough hook add flour, yeast and sugar.
In a medium saucepan, heat buttermilk, water and butter until the temperature is between 105-110ºF (40–43ºC).
Remove from the heat and immediately add to the stand mixer.
Mix for several seconds on slow speed and sprinkle the salt over the top.
Bring the mixer to medium speed and mix for 10 minutes until dough is soft and elastic.
Cover the dough with a towel and let rest in a warm, draft-free spot for 30 minutes.
Deflate the dough gently by reaching under the dough and lifting it up from the bottom of the bowl.
Form into 24 even balls, approximately 40 g each and place onto a baking tray lined with parchment paper.
Preheat your oven to 375°F (190°C)
Cover the rolls with a towel and let rest in a warm draft-free spot for 30 minutes or until double in size.
Brush the rolls with melted butter and lightly sprinkle with sea salt.
Bake for 20 minutes.The rolls are finished when the tops have browned and sound hollow when tapped.
Brush with additional melted butter and serve warm.