Buttermilk Rolls

November 4, 2008

Nothing beats a freshly baked buttermilk roll—unless it’s a make-ahead dough recipe that’s ready to pull out of the fridge whenever you’re in the mood for hot, buttery carbs! Perfect for any occasion, especially birthdays, Thanksgiving, and anytime you want to impress. I love making the dough several days in advance to allow the flavor to develop and take something off my plate on busy days.

Buttermilk Refrigerator Rolls


  • 1 Tbsp yeast
  • ¼ cup warm water
  • 3 cups Buttermilk (room temperature)
  • 3 cups flour
  • ½ cup sugar
  • 3 eggs, beaten with a fork
  • 2 tsp salt
  • 5 cups flour (may add up to a cup more)
  • ½ cup oil
  • 1 tsp baking soda


  1. Dissolve yeast in ¼ cup warm water and let proof for a few minutes.
  2. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Let this stand at room temperature until doubled in size, about 2 hours.
  3. Add sugar, eggs, salt, flour, oil, and baking soda.
  4. Mix well and knead for 7-10 minutes. Add more flour as necessary, up to a cup. Dough will be soft.

At this point, you can either roll out your dough and form your rolls, or you can place the dough in an oiled bowl and store in the refrigerator for up to seven days. Feel free to use some of the dough right away and store the rest in the fridge. My favorite is to keep the dough in the fridge for at least three days prior to making rolls—this allows a great flavor to develop!

To Form The Rolls

  1. Divide the dough into fourths and form each portion into a ball. On a floured surface, roll out a dough ball into a 16″ circle.
  2. Using a pizza cutter, cut into 12 triangles. Starting at the wide edge, roll the dough up toward the center. Tucking the end of the dough underneath the roll, place on a lined baking sheet.
  3. Let rolls rise until doubled in size.
  4. Bake at 350°F for 10-12 minutes or until golden. Brush hot rolls with butter.

*Makes 4 dozen rolls.


  • If you don’t have buttermilk on hand, simply add about a teaspoon of white vinegar or lemon juice per cup of milk and allow to thicken for 5–10 minutes.
  • If you’re into culturing your own milk kefir, it’s a great substitute for buttermilk!

By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!