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One Hour Buttermilk Dinner Rolls

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
Keyword 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
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12 servings
Calories 206kcal
Author Jenny
Cost $10


  • stand mixer
  • Oven
  • Microwave


  • 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


  • 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.


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