Soft 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!
I absolutely love quick dinner roll recipes! And this 30 Minute Buttermilk Roll Recipe doesn’t disappoint!
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.
No matter when you make these rolls, you’ll be glad you did!
How to make 30 minute buttermilk dinner rolls
In a small saucepan, melt the butter most of the way. Once the butter is mostly melted, stir in the buttermilk and warm to about 110F.
Add the yeast and honey to a large mixing bowl (or bowl of a stand mixer). When the milk mixture is at temperature, stir into the yeast and honey.
Add the egg and salt, and stir until combined. Mix in 2 cups of flour.
Continue to add flour until the dough clings to the dough hook and clears the sides of the bowl (or until it forms a soft, slightly sticky dough if mixing by hand). The dough should feel a little sticky but shouldn’t come off on your finger when you pinch it.
With floured hands, shape the dough into 12 rolls. Cover and let rest in a warm spot for 10 minutes.
Uncover and bake until golden brown. Brush the warm rolls with melted butter.
Tips
- Butter: I use salted butter in this recipe.
- Buttermilk: If you don’t have buttermilk, you can make a quick substitute with this recipe.
- Yeast: 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.
- Flour: You don’t want to use too much flour when making rolls. Too much flour will give you a heavy, dense, or dry roll. The dough should still feel a bit sticky, and it’s better to flour your hands when shaping the rolls rather than continuing to add additional flour to the dough.
- Rising: Since the resting/rising time is so short in this recipe, it’s important that you have a warm spot for the rolls to rest in. If your kitchen is cool, you can create a warm spot by turning your oven to 350F for exactly 60 seconds and then turning the oven off. This will give you a spot that encourages the rolls to rise.
- Baking temperature: You may find that you need to decrease the given baking temperature. My older oven worked better with this recipe at 400F. However, my newer oven bakes hotter, and I find that I need to decrease the temperature to 375F in order for the rolls to completely bake though before the tops over-brown. So, please adjust the baking temperature according to the way that your oven bakes.
More roll recipes that are ready in 60 minutes or less!
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30 Minute Buttermilk Roll Recipe
Equipment
- 9x13 rimmed baking sheet
Ingredients
- 1/4 cup butter plus extra for brushing on rolls
- 1 cup buttermilk
- 2 tablespoons instant yeast
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 large egg
- 3– 4 cups all-purpose flour I use about 3 ¼ cups
- 2 tablespoons butter melted
Instructions
- Preheat oven to 400 F. Lightly grease a half sheet pan or a 9x13-inch rimmed cookie sheet.
- In a small saucepan, melt butter.
- When butter is mostly melted, stir in buttermilk, and heat mixture to 110 F.
- 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).
- When milk mixture is at temperature, add to yeast and honey; stir to combine.
- Add salt and egg, and stir until combined.
- Stir in 2 cups all-purpose flour.
- Add remaining flour 1/4 cup at a time until dough clings to paddle and cleans the sides of the bowl. Dough will feel a little sticky, but it shouldn't come off on your fingers if you pinch it.
- With floured hands, shape dough into 12 rolls, and place dough on prepared baking sheet.
- Cover, and let dough rest for 10 minutes.
- Bake for 8-12 minutes, or until lightly golden brown.
- When rolls are done baking, brush with 2 tablespoons melted butter.
Video
Notes
- Butter: I use salted butter in this recipe.
- Buttermilk: If you don't have buttermilk, you can make a quick substitute with this recipe.
- Yeast: 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.
- Flour: You don't want to use too much flour when making rolls. Too much flour will give you a heavy, dense, or dry roll. The dough should still feel a bit sticky, and it's better to flour your hands when shaping the rolls rather than continuing to add additional flour to the dough.
- Rising: Since the resting/rising time is so short in this recipe, it's important that you have a warm spot for the rolls to rest in. If your kitchen is cool, you can create a warm spot by turning your oven to 350F for exactly 60 seconds and then turning the oven off. This will give you a spot that encourages the rolls to rise.
- Baking temperature: You may find that you need to decrease the given baking temperature. My older oven worked better with this recipe at 400F. However, my newer oven bakes hotter, and I find that I need to decrease the temperature to 375F in order for the rolls to completely bake though before the tops over-brown. So, please adjust the baking temperature according to the way that your oven bakes.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Bernie says
Thank you Kate!
I tried this today. After the 10 minutes, I divided into 15 pieces and put in a custard filling. I kept it over a pot of warm water for another 20minutes. It rose beautifully and came out lovely from the oven.
Kate says
Thank you! The custard filling sounds delicious! I’m glad that you liked them. Thanks for commenting! =)
Jen says
Delicious rolls! They were soft and very flavorful. I knew they were good when everyone gobbled them up. Thank you for the recipe! It’s a keeper!
Stephanie Pflasterer says
Time is of essence for my life. Thank you for the recipe. I am anxious to try it!
Kate says
Thank you! I hope you enjoy the rolls. =)
BonJon says
Darn, forgot to include my question – is this correct, 2 TBSP yeast to 3-4 cups flour? am presuming that’s how you get such fast rising? or is this a misprint and it’s supposed to be 2tsp. yeast, which would be about normal for 3-4 cups flour?
Kate says
Yes, it is 2 tablespoons of yeast. I’ve found it necessary to increase the amount of yeast because of the faster rising time.
BonJon says
Instant Yeast differs from other yeasts in the quantity of living yeast organism it contains. Most yeast sold in the little packets today is live yeast encapsulated by dead yeast. The dead outnumbers the live. Rapid Rise yeast has less dead, more live yeast. Instant yeast is almost all or all live yeast. You do not need to put it into water and “bloom” or “activate” it because there’s no dead yeast to wash away. But you do have to be extra careful with how you store Instant Yeast. Once you remove it from its vacuum sealed packaging, it’s best to put it in a tight sealing jar and into the freezer. I use mine straight out of the freezer and into my mixer bowl! Ever since I discovered it (on the kingarthurflour.com site), I’ve not had a dough fail to rise well. You can sub Instant yeast in any recipe 1 tsp. for 1 tsp. with other yeasts, but you don’t want to bloom it in the liquid, just add it to your flour. I have noticed it is more affected by contact with salt (which retards yeast action), so you might want to add your salt last when you use it.
I’m trying your recipe tonight, but with sour milk
Kate says
I hope you like them! Thank you for your comment! It was very interesting. I’ve read up on the different types of yeast, but I’ve never read anything about the dead yeast encapsulating the live yeast. I keep my yeast in the fridge. I haven’t ever given that much thought (it was what my mom taught me to do), but I wonder if storing the yeast in a cooler environment would help with some of the issues that people have when working with yeast.
Joanne lucarz says
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!
Kate says
Love it! I’m so glad that you and your family liked them! Thanks for coming back to leave a comment! =)
Mandy says
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!
Kate says
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.
CrazyCookieLady says
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!
Kate says
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!
Zara says
Is there any other option if there is no buttermilk..can I substitute with double cream?
Kate says
I haven’t tried making the rolls with any buttermilk substitutes, so I’m not sure how anything else would work.
cindy3539 says
Add 1 tablespoon of vinegar to your milk. Let it sit a few minutes to thicken a little. Boom. There’s your buttermilk substitute.
Penny Sneider says
Hi,
Can the dough be frozen and baked later?
Thanks
Kate says
Sorry! I haven’t tried freezing this dough, so I’m not sure how it will work out.
Helma says
What do you mean with 2 T( 2T butter)?
Kate says
The 2 T. is two tablespoons of butter. If you have any other questions, just let me know!
Shalyn says
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!!!
Kate says
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. =)
Sona says
Thanks Kate. I made it today. Very good quality in a short time preparation
Kate says
Thank you! I’m glad you liked the rolls!
Dawn O says
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.
Kate says
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!
Elizabeth says
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.
Kate says
When you say that they didn’t cook, do you mean that they didn’t rise?
Vero says
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!
Kate says
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! =)
Laura says
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.
Kate says
Thank you! I’m so glad that you like them!! Thank you for taking the time to come back and leave a comment! =)
Dawn O says
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.
Kate says
Yes!! I make soured milk that way whenever I don’t have buttermilk on hand. Thanks!
Lee says
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.
Kate says
So glad to hear that! Hope you enjoyed the rolls. =)
Jeff says
What is 1/4c? Not familiar with ths measures, sorry.
What does that represent exactly? Teaspoon? Have any equivalent in cc? grams? Thank you.
Kate says
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.
Beverly Harris says
what is instant yeast? And where do you buy it?
Kate says
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.
Trina White says
Hello, can yoi use sugar instead of honey? Thanks
Kate says
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.