What is wonderful about these buttermilk dinner rolls, besides the fact that they are delicious, is that you can make the dough in advance, assemble the rolls, and then let them sit in the refrigerator up to 24 hours in advance of baking them.
Serving warm freshly baked rolls when you are putting together a dinner party can be a challenge, especially when you have a lot of balls in the air. Even though I love baking bread, I always struggle with the timing when it comes to fresh dinner rolls for a crowd.
This is especially difficult for holiday dinners where the oven is occupied with a turkey or roast. Unless you are blessed with more than one oven, you know what a challenge it is those few times per year when you are hosting a big party or family get together.
With these rolls, you just pull your turkey or roast out of the oven, tent it to rest, and then pop the rolls into the already hot oven.
These buns have a faint tangy flavor from the buttermilk, and they stay fresh and moist for a couple of days. On top of being wonderful dinner rolls, they are great for sliders or sandwiches. I made these for Thanksgiving, and filled them with a big pile of gravy smothered leftovers the next day. So good.
While I made 12 rolls from the dough, you could divide the dough into 16 or 24 pieces for smaller rolls. I baked these in a 9 inch by 13 inch pan to let them nestle together and be more "pull apart," but you could use a larger baking sheet for individually rounded rolls.
This is a great starter recipe for anyone who is afraid of baking bread.
Still intimidated? Do a practice run! You'll be jumping up and down with joy when you pull these out of the oven.
Make Ahead Buttermilk Dinner Rolls
- 1 1/2 cups buttermilk, room temperature
- 2 tablespoons sugar
- 2 1/4 teaspoons active dry yeast
- 13 1/2 ounces (3 cups) bread flour
- 1 teaspoon Kosher salt
- 1/2 cup instant mashed potato flakes (I use Betty Crocker Potato Buds)
- 2 tablespoons unsalted butter, softened
- Line a baking sheet [I used a 9 inch by 13 inch (quarter sheet) pan] with parchment paper.
- In the bowl of a stand mixer, combine all of the ingredients and knead with the dough hook on medium low for about 7 minutes. The dough can also be kneaded by hand.
- Cover the bowl with plastic wrap and let rise until doubled, about an hour.
- Turn the dough out onto your work surface, and divide the dough into 12 equal pieces (you could also make smaller rolls by dividing the dough into 16 or 24 pieces). Keeping the dough covered in oiled plastic wrap, shape each piece into a ball, and place them on the baking sheet that is also covered with oiled plastic wrap.
- When you have completed shaping the rolls, cover them and place them into the refrigerator for 8 to 24 hours.
- Remove the rolls from the refrigerator and preheat the oven to 350 degrees F. When the oven is ready, uncover and bake the rolls for about 25 minutes, when the interior reaches about 195 degrees F. If you make smaller rolls, they may take less time to bake.
- Cool the rolls on a wire rack for at least 10 minutes.
Need more dinner roll recipes? Check out this post.
Need to use up leftover buttermilk? Try these buttermilk chocolate cookies, this buttermilk cottage dill bread, or these oven fried onion rings.
This recipe has been slightly adapted from one of my favorite bread books, Make Ahead Bread.