If you want to make the perfect dinner roll, look no further. Buttermilk dinner rolls are soft, buttery, light and luscious.
We’d bought a couple of salmon burgers at the farmer’s market for dinner, but the bakeries at the market didn’t have soft burger buns for sale. I didn’t want crusty rolls that would overwhelm the delicate burgers so I decided to make the burger buns myself. I had a rare Saturday off and it was early enough in the day that I had time to put the dough together for dinner that night. Yes, on a rare weekend off from making wedding cakes I end up baking bread, but anyway…
Use Buttermilk for the perfect soft roll!
I had some buttermilk (one of my favorite ingredients!) in the refrigerator and used that as the base for the buns. When I want bread with a softer texture I use milk instead of water as the base for the dough (as I did for my white sandwich bread recipe.) The butterfat in the milk interferes with the development of gluten in the dough for a softer texture and the fat also makes a richer dough. Acidic buttermilk softens the gluten in the bread even more for an extra tender crumb and great flavor. One egg contributes a nice flavor and color. A portion of the dough was made into a couple of hamburger buns and the remaining was turned into a sandwich loaf.
Fast forward to Thanksgiving. I’d already baked a few dozen biscuits to bring along to my sister’s house, but I decided to make dinner rolls as well. I started with the same recipe as the burger buns but wanted an even richer dough. A pinch of sugar added just a whisper of sweetness and a little butter upped the richness and flavor. Melted butter brushed onto the rolls before baking keeps the tops soft and a little more brushed on as soon as they come out of the oven is the perfect finishing touch. Watch this video to see the entire recipe made from start to finish.
The recipe makes 16-24 rolls depending on the size you want. You could also bake the dough in a loaf pan for a tasty sandwich bread.
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