Go Back

Tender Buttermilk Dinner Rolls

Adapted from Southern Kitchen. Makes 24 rolls.


  • 3/4 cups unsalted butter (12 tablespoons) divided
  • 3 tablespoons sugar divided
  • 1 1/2 cups well-shaken buttermilk
  • 1 tablespoon plus 1 teaspoon active dry yeast
  • 1/2 cup warm water (105 to 115º F)
  • 4 1/2 cups unbleached all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon baking soda


  • Combine one stick of the butter and 2 tablespoons of the sugar in a saucepan over medium-high heat, stirring regularly until the butter melts. Turn off the heat and stir in the buttermilk, mixing well to combine. Set aside.
  • Combine yeast and remaining 1 tablespoon sugar in a large bowl. Stir in the water and set aside in a warm place until the yeast is frothy and doubled in size, about 5 minutes. Add the buttermilk mixture to the bowl and stir to combine. Add 2 cups of the flour, the salt, and baking soda and stir to combine with a wooden spoon.
  • Add remaining flour about 1/2 cup at a time, stirring the mixture until you've formed a sticky dough. Cover the bowl with plastic wrap and let it sit in a warm place for about 30 minutes (if desired, refrigerate the dough for up to one day; remove from refrigerator and let rest on the counter for about 20 minutes before proceeding with the recipe).
  • While the dough rises, preheat oven to 375º F and grease two standard-sized muffin tins.
  • Turn the dough onto a floured surface and knead it several times until the dough is easy to work with. Divide the dough into 24 pieces roughly the same size. Working one at a time, divide the each piece of dough into three pieces. Roll each third into a small ball and nest all three together in one of the prepared muffin cups to create a clover leaf shape. Once finished shaping rolls, cover the muffin tins with plastic wrap and let the rolls rise until doubled in size, about 30 to 45 minutes.
  • Melt the remaining butter and brush the rolls generously before baking until golden brown, about 15 minutes. Serve warm.
  • If you plan to bake the rolls ahead of time and reheat right before dinner, reduce the baking time by about 2 minutes.