Description
These No-Knead Buttermilk Dinner Rolls are fluffy, buttery, and incredibly easy to make, requiring no kneading at all.
Ingredients
Scale
- 2 cups buttermilk, room temperature (sub dairy free)
- 2 teaspoons active dry yeast
- 4 cups bread or all-purpose flour, plus more for shaping
- 1 tablespoon granulated sugar
- 3 teaspoons kosher salt
- ¼ cup melted butter (sub dairy free), plus 1 tablespoon for finishing
- Flaky salt to finish
Instructions
- Stir the yeast into the buttermilk and let it sit for 10-15 minutes. In a large bowl, whisk together flour, sugar, and salt and let sit for 10 minutes.
- Add buttermilk, yeast, and ¼ cup melted butter to the bowl and mix it together until combined. The dough will be wet and sticky. Cover and let rise in a warm place for 2 hours until it has doubled in volume.
- Uncover and sprinkle dough with flour, then turn it out onto a floured surface. Divide the dough into 2 halves, then each half into thirds for a total of 6 pieces. Divide each section in two again to have 12 pieces.
- Using flour, shape each piece into a ball, smoothing the top and pinching the sides under to hide the seam. Place rolls in a lightly greased 9×13-inch baking dish, spaced evenly apart.
- Cover and let rise for 60-90 minutes until the rolls have doubled in size.
- Bake at 400ºF (200ºC) for 25-30 minutes until golden.
- While baking, melt the remaining tablespoon of butter. Remove from oven and brush the tops with melted butter, then sprinkle with flaky salt and serve warm.
Notes
- For a dairy-free option, substitute buttermilk and butter with appropriate alternatives.
- These rolls can be refrigerated after shaping if you don’t plan to bake them immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg