30 Minute Bread Recipes/ Bread/ One Hour {or Less} Bread Project

30 Minute Buttermilk Dinner Roll Recipe

Light and fluffy 30 Minute Buttermilk Dinner Roll recipe that’s made from scratch in just half an hour! You’ll be amazed at how quick & easy they are!

30 Minute Buttermilk Dinner Rolls

I absolutely love quick dinner roll recipes! And this 30 Minute Buttermilk Roll Recipe doesn’t disappoint!

30 Minute Buttermilk Dinner Rolls

The rolls are soft and tender (thank you, buttermilk!) with a mild flavor and a hint of sweetness. Because of their mild flavor, they work well with any number of dishes.

These easy rolls are delicious! They would be equally at home on your holiday dinner table or alongside a quick weeknight dinner.

30 Minute Buttermilk Dinner Rolls

No matter when you make these rolls, you’ll be glad you did!

30 Minute Buttermilk Dinner Roll Recipe

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30 Minute Buttermilk Dinner Rolls
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30 Minute Buttermilk Roll Recipe

Soft buttermilk dinner rolls that are made from scratch in just 30 minutes!

Course Side Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 rolls
Author i heart eating

Ingredients

  • 1/4 c . butter plus extra for brushing on rolls
  • 1 c . buttermilk
  • 2 T . instant yeast
  • 1/4 c . honey
  • 1/2 tsp . salt
  • 1 large egg
  • 3– 4 c . all-purpose flour I used 3 1/4 cups
  • 2 T . butter melted

Instructions

  1. Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
  2. In a small saucepan, melt butter.
  3. When butter is mostly melted, stir in buttermilk, and heat mixture to 110 F.
  4. Meanwhile, add yeast and honey to the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if mixing by hand).
  5. When milk mixture is at temperature, add to yeast and honey; stir to combine.
  6. Add salt and egg, and stir until combined.
  7. Stir in 2 cups all-purpose flour.
  8. Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will still be pretty sticky.
  9. With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
  10. Cover, and let dough rest for 10 minutes.
  11. Bake for 8-12 minutes, or until lightly golden brown.
  12. When rolls are done baking, brush with 2 tablespoons melted butter.
  13. If you would prefer to use active dry yeast, substitute an equal amount for the instant yeast. After step 5, let the mixture sit for 5-10 minutes, or until foamy. Then, continue with the recipe as written.

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35 Comments

  • Reply
    Joanne lucarz
    January 16, 2018 at 7:37 pm

    There’re all gone! I made 20 smaller rolls for just 5 of us. I got ONE only! Best rolls ever. Thanks so much!! I know I’ll be making these again. Soon according to my family!

    • Reply
      Kate
      January 18, 2018 at 1:05 pm

      Love it! I’m so glad that you and your family liked them! Thanks for coming back to leave a comment! =)

  • Reply
    Mandy
    November 12, 2017 at 11:40 am

    Going to give these a try to have with a soup/stew I’m making for supper tonight. I’m also trying roll recipes so I can have a decent roll to serve with Thanksgiving dinner…my family LOVES their bread at Thanksgiving, and even though the ones I made last year were ok, they weren’t a huge hit. These sound yummy, and EASY! I’ll let you know how it goes!

    • Reply
      Kate
      November 13, 2017 at 12:03 pm

      We love our bread, too! =) These rolls are great for easy weeknight rolls. For the holidays, my family’s absolute favorite roll recipe is this Hawaiian sweet roll recipe. Our second favorite are these 60 minute rolls.

  • Reply
    CrazyCookieLady
    August 9, 2017 at 6:19 am

    Delicious recipe! Super quick and easy and very tasty. My whole family loved. I also sprinkled a little Parmesan cheese on them when I brushed on the butter. Thank you for the delicious recipe. Its definitely a keeper!

    • Reply
      Kate
      August 10, 2017 at 8:31 am

      I’m so glad that you liked them! Parmesan sounds like a yummy addition. Thank you for taking the time to come back and leave a comment!

  • Reply
    Zara
    May 21, 2017 at 11:32 am

    Is there any other option if there is no buttermilk..can I substitute with double cream?

    • Reply
      Kate
      May 21, 2017 at 2:01 pm

      I haven’t tried making the rolls with any buttermilk substitutes, so I’m not sure how anything else would work.

    • Reply
      cindy3539
      August 11, 2017 at 8:26 am

      Add 1 tablespoon of vinegar to your milk. Let it sit a few minutes to thicken a little. Boom. There’s your buttermilk substitute.

  • Reply
    Penny Sneider
    April 12, 2017 at 3:58 pm

    Hi,
    Can the dough be frozen and baked later?
    Thanks

    • Reply
      Kate
      April 12, 2017 at 5:24 pm

      Sorry! I haven’t tried freezing this dough, so I’m not sure how it will work out.

  • Reply
    Helma
    February 18, 2017 at 7:05 am

    What do you mean with 2 T( 2T butter)?

    • Reply
      Kate
      February 18, 2017 at 9:52 am

      The 2 T. is two tablespoons of butter. If you have any other questions, just let me know!

  • Reply
    Shalyn
    December 10, 2016 at 6:12 pm

    On my gosh these are the best rolls I have made. I make rolls all the time and I have made many different recipies because I like to mix it up. These are great. I however followed the recipe about as good as I usually do. I substituted with a cup of whole wheat flour and the rest unbleached all purpose flour. I also had a little more time so i let them rise then Shaped them and let them rise a little before putting them in the oven. The rest of the recipie I fall owed exact. I could not stop eating them and I think my son ate 3 by himself and he’s only 15 months. I will deffenetly make these again. I can’t believe how soft and fluffy and flavorful they were. Thanks for a great recipie!!!

    • Reply
      Kate
      December 10, 2016 at 11:18 pm

      I’m so glad that you and your son liked them!! I always appreciate it when people take the time to come back to leave a comment. Also, thanks for the tip about using part whole wheat flour. I get a lot of substitution questions on my recipes, and knowing that someone has successfully tried a substitution is always helpful. =)

  • Reply
    Sona
    October 19, 2016 at 11:48 am

    Thanks Kate. I made it today. Very good quality in a short time preparation

    • Reply
      Kate
      October 20, 2016 at 10:47 am

      Thank you! I’m glad you liked the rolls!

  • Reply
    Dawn O
    October 16, 2016 at 9:03 am

    I made these last night again. The first time I made them i didn’t let the regular yeast sit for 5-10 minutes and they were still good but last night i let it set. What a difference. My rolls were so fluffy and awesome. The first time they tasted like a cross between a biscuit and a roll. However this time they were totally awesome. Thanks for posting the recipe.

    • Reply
      Kate
      October 16, 2016 at 10:28 am

      Just out of curiosity, what type of yeast did you use? There have been a few people who have said that their rolls didn’t rise, and I’m wondering if they had the same issue.

      Glad that they came out better the second time, though! Thanks!

  • Reply
    Elizabeth
    September 30, 2016 at 1:27 pm

    I just made these and they didnt even cook. I followed the recipe and dodnt change nothing. I dont know what i did wrong. They are heavy and tatse like flour.

    • Reply
      Kate
      September 30, 2016 at 6:26 pm

      When you say that they didn’t cook, do you mean that they didn’t rise?

  • Reply
    Vero
    June 9, 2016 at 7:50 pm

    Fabulous rolls! Super soft, and foolproof. Who would have thought that you could have such awesome rolls in 30 mins. They were fairly small at the “time to bake stage” and had me worried, but the oven spring is fantastic and they puff right up into nice regular size rolls. I will add more salt to mine next time and there will definitely be a next time. YUM . Thanks for the recipe!

    • Reply
      Kate
      June 10, 2016 at 12:25 pm

      Thank you so much!! I’m so glad that you liked the rolls, and I appreciate you taking the time to come back and leave a comment! =)

  • Reply
    Laura
    April 30, 2016 at 8:54 pm

    These are the BEST rolls ever! Soft, moist, chewy, and rich from the butter, honey, and egg–almost like challah or brioche. I made them to use up some buttermilk, and because I needed bread fast (I still can’t believe they only proof for 10 minutes), but I will now have to buy buttermilk all the time because these are now my go-to rolls! Thank you for sharing the recipe.

    • Reply
      Kate
      May 1, 2016 at 12:48 pm

      Thank you! I’m so glad that you like them!! Thank you for taking the time to come back and leave a comment! =)

    • Reply
      Dawn O
      October 16, 2016 at 8:58 am

      You don’t need to buy buttermilk. Just put 1 Tb lemon juice in a measuring cup and add milk to make a cup. Let sit for 5 minutes. Works great.

      • Reply
        Kate
        October 16, 2016 at 10:26 am

        Yes!! I make soured milk that way whenever I don’t have buttermilk on hand. Thanks!

  • Reply
    Lee
    March 26, 2016 at 3:00 pm

    I have these in the oven now! Will let everyone know how they turn out, so far so good and could not have been easier.

    • Reply
      Kate
      March 27, 2016 at 2:23 pm

      So glad to hear that! Hope you enjoyed the rolls. =)

  • Reply
    Jeff
    December 5, 2015 at 10:24 am

    What is 1/4c? Not familiar with ths measures, sorry.

    What does that represent exactly? Teaspoon? Have any equivalent in cc? grams? Thank you.

    • Reply
      Kate
      December 5, 2015 at 12:59 pm

      1/4 c. in my recipes would be 1/4 cup (or 4 tablespoons). I’m sorry, but I don’t have the equivalent in cc or grams.

  • Reply
    Beverly Harris
    November 4, 2015 at 12:55 am

    what is instant yeast? And where do you buy it?

    • Reply
      Kate
      November 4, 2015 at 8:42 am

      It is yeast that doesn’t require proofing to activate it. You can find it in the grocery store with the yeast, and it’s also known as Fast-Rising, Rapid-Rise, Quick Rise, and/or Bread Machine Yeast.

      • Reply
        Trina White
        August 25, 2016 at 5:15 pm

        Hello, can yoi use sugar instead of honey? Thanks

        • Reply
          Kate
          August 26, 2016 at 10:45 am

          I haven’t tried making this recipe with sugar. Since honey is much sweeter than granulated sugar, the rolls may have a more pronounced buttermilk flavor if you use granulated sugar.

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