With that in mind, and a half gallon of buttermilk in the fridge, I decided to start testing buttermilk roll and biscuit recipes to see if I could find a winner for this year's table. Although every one I've tried so far is good, this one is so incredibly soft and fluffy that it takes the cake. Oh, and a big ol' bonus—it's SO EASY to make.
It's a yeast bread, but I used my bread machine to mix and knead. Once it goes through this cycle, it only needs a 15 minute rise in a bowl before the dough is dumped into a greased pan and pushed to the edges with your fingers. From there, you score it and let it rise again for a short time before sending it into a hot oven.
These tall rolls are excellent when pulled warm from the "loaf", but we found that they were still great at room temperature. Nothing beats the ease of making these—even in big batches if you have a few 9-inch square pans lying around. I've mentioned before what a lifesaver my bread machine is during busy holiday baking days. It frees up counter space and makes clean-up a breeze.
These buttermilk pan rolls WILL be the majority of the bread in this year's Thankgiving bread basket! Be sure to scroll down below the recipe for more suggestions on how to fill your own Thanksgiving basket from the #TwelveLoaves bakers.
Buttermilk Pan Rolls
These buttermilk dinner rolls are soft and fluffy; the perfect accompaniment to any meal.
by
Prep Time: 90 minutes
Cook Time: 15-20 minutes
Keywords: bake bread vegetarian soy-free nut-free buttermilk Thanksgiving Easter American
Ingredients (1 dozen)
- 1 cup buttermilk, at room temperature
- 1/4 cup water
- 1/4 cup oil
- 2 tablespoons honey
- 1 tsp fine sea salt
- 1/2 teaspoon baking soda
- 400 grams (~3 cups + 1 tablespoon) bread flour + more for work surface
- 2 1/4 teaspoons (1 pkt) instant yeast
Instructions
Place ingredients in order listed in the pan of a bread machine. Select "dough" cycle and press start; let it mix and knead until you have a smooth, tacky dough ball. If it seems to sticky, sprinkle in a teaspoon more flour at a time until it is just lightly tacky.
While the dough is kneading, turn your oven on to the lowest setting and let it heat up for 1 minute. Turn off the heat.
Once the meachine stops kneading - BEFORE it rises - turn it out into a lightly oiled bowl. Cover, place in warm oven (remember, it's turned off), and allow to rise for 15 minutes.
Lightly oil a 9-inch square pan (with 2-inch sides). Turn the dough out and use your fingers to press it evenly in the pan. Lightly dust the top of the dough with flour. Use a metal bench scraper or a sharp knife to divide the dough into 12 even rolls, cutting almost all the way to the bottom of the pan. Cover with plastic wrap and allow to rise until puffy and just about doubled in size, ~30 minutes (not in the oven this time).
Preheat oven to 400° F while the dough is rising.
Remove plastic wrap and slide the pan into the oven and bake until golden, 15-20 minutes. Turn out of pan and pull apart the rolls; serve warm or at room temperature.
-slightly adapted from Red Star Yeast
This month we are baking Biscuits and Rolls that would fit in nicely at any Thanksgiving table. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month's inspiring selection of #TwelveLoaves Crackers, Crisps, and Flatbreads!
Barley Malt Pull-Apart Loaves from Savoring Italy
Buttermilk-Black Garlic Biscuits from Culinary Adventures with Camilla
Buttermilk Pan Rolls from All Roads Lead to the Kitchen
Crusty European-Style Hard Rolls from A Shaggy Dough Story
Herb-Topped Sweet Potato Biscuits from Hostess At Heart
Parker House Rolls from Karen's Kitchen Stories
Pumpkin Buttermilk Biscuits from The Redhead Baker
Simple Homemade Rolls from Basic N Delicious
Sweet Garlic Rolls from Kudos Kitchen by Renee
If you'd like to bake along with us this month, share your Thanksgiving Biscuits and Rolls using hashtag #TwelveLoaves!
