One Hour Buttermilk Dinner Rolls

4.34 from 3 votes

Sharing our favorite dinner rolls today! These One Hour Buttermilk Dinner Rolls are the perfect side dish for any dinner! They’re simple, quick, soft and delicious! Perfect for Holidays and weeknight family dinners.

dinner rolls

Dinner Rolls

Have you ever wanted to make dinner rolls but didn’t know where to start or how to tackle them? I’ve got just the recipe for you. Simple, fail proof rolls that you’ll have on the table in no time. I like quick fix, soft and fluffy rolls. This is what you’ll get with this easy dinner roll recipe.

Try my Ravioli Lasagna Soup recipe too!  Be sure to follow Picky Palate on Instagram for daily recipe inspiration.

dinner rolls

How To Make Homemade Dinner Rolls

  1. Preheat over to warm, 170 degrees F.
  2. Place butter, buttermilk and water into a heat proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F. Transfer to bowl of stand mixer with dough hook attached.
  3. Place 3 cups flour, sugar, yeast and salt into a large bowl, stir to combine. With mixer running, slowly add flour mixture. Use a rubber spatula to clean sides of bowl as dough is forming. With remaining 1 cup of flour, slowly add little bits at a time so that dough mostly cleans sides of bowl. I usually only use 1/2 cup of the flour during this step. Use any left to flour countertop. Let dough knead on medium low for 4-5 minutes, using a rubber spatula to scrape edges of bowl. Transfer one of the pieces of dough to a lightly floured countertop. 
  4. A couple options for shaping rolls. For crescent rolls, divide dough into two equal pieces. Roll each dough into a 1/4 inch round. With a pizza cutter or pastry cutter, cut into 8-14 triangle wedges. Starting at wide end, start rolling dough to the pointed end of the dough. Place crescents into a lightly greased baking dish(s), placing 1/2 inch apart. 

Knotted Homemade Rolls Variation

  1. To make knotted rolls, roll all dough that was made into 1/2 inch thick rectangle, close to 9×13 inches. Cut into 12 equal squares or strips and roll each piece into a long rope shape. Tie into a knot shape or start to knot and continue to wrap edges around circle and place into a 9 x13 inch baking dish. Place into warm oven and turn off heat. Let rise in warm oven for 20 minutes. 
  2. For both style of rolls follow these instructions. Remove rolls from oven and preheat oven to 375 degrees F. Lightly brush tops of rolls with melted butter and sprinkle with a touch of kosher salt if you’d like. When preheated, place rolls in oven and bake for 12-14 minutes, until just barely turning golden brown on top. Remove, brush with melted butter and serve. For best results serve warm. Store any remaining rolls in air tight container and gently warm up before re-serving.

dinner rolls

This is how the crescent rolls look when rolled. Place about 1/2 inch apart to leave some room for them to rise.

dinner rolls

When baked, you have fluffy, golden beautiful rolls. Such a simple recipe to make for many occasions.

dinner rolls

How To Serve Easy Dinner Rolls

Serve rolls with your Holiday dinners, soup night, Italian night, with pot roast, and even just to enjoy with butter and jam.

dinner rolls

How To Store Homemade Dinner Rolls

After rolls have cooled, store them in a large ziplock bag. Warm in the microwave for 12-15 seconds to soften.

dinner rolls

This is an example of starting the knot, but wrapping ends around both sides of circle.

dinner rolls

Let rolls double and time to bake just as you would the crescent rolls.

Tips For Making Homemade Dinner Rolls

  1. Don’t substitute any ingredients in the recipe. One of my most asked questions is, Can I use a substitute for the buttermilk. I would not.
  2. Don’t rush the “rise time.” It’s hard to be patient when making rolls, but let the recipe do it’s job. It will be worth the wait!
  3. Serve rolls with your favorite family dinner. They’re amazing with a salted butter, homemade jam and honey. Enjoy.
One Hour Buttermilk Dinner Rolls
4.34 from 3 votes

One Hour Buttermilk Dinner Rolls

These One Hour Buttermilk Dinner Rolls are the perfect side dish for any dinner! They're simple, quick, soft and delicious! Perfect for Holidays and weeknight family dinners.
Course: Side Dish
Cuisine: American
Prep Time 40 mins
Cook Time 15 mins
Total Time 55 mins
Servings: 12 servings
Calories: 206kcal
Author: Jenny
Cost: $10
Print Pin Rate

Equipment

  • stand mixer
  • Oven
  • Microwave

Ingredients

  • 4 tablespoons unsalted butter cut into 1 tablespoon slices
  • 2/3 cup buttermilk
  • 3/4 cup water
  • 4 cups all-purpose flour divided
  • 3 tablespoons granulated sugar
  • 1 tablespoon rapid rise yeast
  • 1 teaspoon kosher salt

Instructions

  • Preheat over to warm, 170 degrees F.
  • Place butter, buttermilk and water into a heat proof bowl. Microwave until butter is mostly melted and between 115-120 degrees F. Mixture will separate, don't worry when you see this. Transfer to bowl of stand mixer with dough hook attached.
  • Place 3 cups flour, sugar, yeast and salt into a large bowl, stir to combine. With mixer running on low speed, slowly add flour mixture. Use a rubber spatula to clean sides of bowl as dough is forming. With remaining 1 cup of flour, slowly add little bits at a time so that dough mostly cleans sides of bowl while mixing. I usually only use 1/2 cup of the flour during this step. Use the remaining 1/2 cup to flour countertop. Let dough knead on medium low for 4-5 minutes, using a rubber spatula to scrape edges of bowl. Transfer dough to a lightly floured countertop. 
  • A couple options for shaping rolls. For crescent rolls, divide dough into two equal pieces and roll one of them at a time into a large 1/4 inch round. With a pizza cutter or pastry cutter, cut into 8-14 triangle wedges. Starting at wide end, roll dough down to the pointed end of the dough. Place crescents into a lightly greased 9 x 13 inch baking dish(s), placing 1/2 inch apart. Generally I use an 8x8 inch baking dish in addition to the 9x13 inch.
  • To make knotted rolls, roll all dough that was made into 1/2 inch thick rectangle, close to 9x13 inches. Cut into 12 equal squares or strips and roll each piece into a long rope shape. Tie into a knot shape or start to knot and continue to wrap edges around circle and place into a 9 x 13 inch baking dish. If needed, use an 8 x 8 inch baking dish as well. Place into warm oven and turn off heat. Let rise in warm oven for 20 minutes.
  • Remove rolls from oven and preheat oven to 375 degrees F. Lightly brush tops of rolls with melted butter and sprinkle with a touch of kosher salt if you’d like. When preheated, place rolls in oven and bake for 12-14 minutes, until just barely turning golden brown on top. Remove, brush with melted butter and serve. For best results serve warm. Store any remaining rolls in air tight container and gently warm up before re-serving.

Nutrition

Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 210mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 140IU | Calcium: 23mg | Iron: 1.9mg
Keywords: best dinner rolls recipe, dinner rolls recipe, easy dinner rolls, easy side dish, holiday baking, homemade dinner rolls, homemade rolls, one hour dinner rolls, rolls recipe, rolls recipe with yeast, rolls recipe yeast

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38 Responses
  1. Lara @Fairy Tale Frugal

    These look SO good. I cannot wait to try. I like that they don’t look overly complicated either. I have tried so many breads that are JUST to hard for this tired wife/bonus mom 🙂 Thank you for such a lovely blog.

  2. Ang

    Help me out. I’ve only used SAF instant yeast in my regular roll recipe that does not need to be proofed. What do I do with this yeast before adding it? I’ve never proofed yeast before, and I’m assuming this needs to be done before adding?

    1. You don’t have to do anything to the yeast used in this recipe other than what it states in the recipe, super easy. Let me know if you have any other questions.

  3. I have adapted the recipe to allow me to eat a version of Stollen or Christmas bread in just a manner for a hour or so. I add cardamon, fruit cake mix and some sugar. Shape into buns on a cookie sheet.

    YUMMY with frosting and a real scale tipper that is worth its weight.

  4. Valerie

    These are the best rolls I have ever had and have ever made. The big test will be when I take it to the family dinner today. My brother is a roll snob. But I’m positive he will agree!

  5. Thanks for the marvelous posting! I certainly enjoyed reading it, you may be a great author.
    I will be sure to bookmark your blog and definitely will
    come back down the road. I want to encourage you to definitely continue your
    great writing, have a nice evening!

  6. Debra Wilson

    These are the BEST rolls ever and I send my heartfelt thank you for sharing such goodness! Great tasting, easy to make and bake. Christmas rolls indeed. Merry Christmas to you and yours!

  7. Donna

    These rules were super easy to make and turned out perfectly the first time! I’ve made them several times now and everyone always raves about them I think they spent hours slaving away in the kitchen

  8. Jen

    I made these for thanksgiving today and they were a hit! I didn’t knot them, just rolled them into small balls (think I got maybe 22-23 rolls from the batch, forgot to count). I also put them in a pan so they’d have soft, tear-apart edges. Not a single roll was left! Thanks for the delicious, quick recipe!

  9. Dinner plans fell through and I wanted to pretend I had it all together. I wish I’d seen these last year when you first posted! They came together easily (and quickly!) and were so light…kind of reminded me of Rhodes rolls. We’ll be having these often since I rarely think of rolls before I actually start making dinner ha ha!

  10. Ann

    I made this and it taste good. but unfortunately it became a bit dry. My dough turned a sticky, too hard to mold. I used buttermilk powder, 3 tablespoon of it for the 2/3 cup of water. Everything else is the same as the recipe. Any Idea what I dis wrong? Thanks!

  11. My mom made these for our Christmas Eve dinner tonight. She is in her 50s and a highly experienced cook, but claimed she had a fear of working with yeast. She said in previous years all of her yeast recipes have failed miserably. But tonight she overcame that fear and made delectable, glorious knot rolls. These were DYNAMITE. Thank you for helping my mom face her fear and make the best rolls ever!!!

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