No-Knead Buttermilk Dinner Rolls
Fluffy, soft and buttery, they’re everything you could want in a dinner roll. This recipe is simple to put together with minimal effort, no special equipment or kneading required!
Equipment
- Spatula
- 9x13-inch baking dish
Ingredients
- 2 cups buttermilk, room temperature sub dairy free
- 2 teaspoons active dry yeast
- 4 cups bread or all-purpose flour, plus more for shaping
- 1 tablespoon granulated sugar
- 3 teaspoons kosher salt
- ¼ cup melted butter, plus 1 tablespoon for finishing sub dairy free
- Flaky salt to finish
Instructions
- Stir the yeast into the buttermilk and let it sit for 10-15 minutes. In a large bowl, whisk together flour, sugar and salt and let sit for 10 minutes.
- Add buttermilk, yeast and ¼ cup butter (melted) to the bowl and use a rubber spatula to mix it together until combined. At this point the dough will be wet and sticky. Cover and let rise somewhere warm for 2 hours until it has doubled in volume.
- Uncover and sprinkle dough with a generous amount of flour then, using your hand or a dough scraper, turn it out onto a floured surface. Using a dough or bench scraper, divide the dough into 2 halves, then divide each half into thirds for 6 pieces. Divide each section in two again so you’re left with 12 pieces. Next, using as much flour as you need, shape each piece into a ball, smoothing the top and pinching the sides under the roll to hide the seam. Place rolls in a lightly greased 9x13-inch baking dish, spacing them evenly apart. (If you're not planning to bake them right away, this is when you should cover them and place them in the refrigerator.) Cover and let rise for 60-90 minutes until the rolls have doubled in size.
- Bake at 400ºF (200ºC) for 25-30 minutes until golden.
- While the rolls are baking, melt the remaining tablespoon of butter. Remove dish from oven and brush the tops with melted butter. Sprinkle with flaky salt and serve warm.
Notes
Make them gluten free: Use your favourite good quality 1:1 gluten free blend in place of the bread or all-purpose flour.
Make them whole wheat: Replace 1/3 (175 g) of the flour with whole wheat bread or all-purpose flour.
Make them dairy free: Using buttermilk will produce a richer, sweeter roll. This recipe will also work well with regular milk, your favourite plant-based option or even water if you wish to make them dairy free. You can even make this recipe with vegan butter if needed!
Make ahead: Shape them then cover with plastic wrap and refrigerate for up 24 hours. Let them sit on the counter for an hour or so to bring them back to room temperature before baking.
Baking pan: A deep baking dish in which the rolls will touch is recommended. Having them touch at the edges is how you’ll get those lofty, airy rolls with golden tops!
Storage: The best way to store these rolls is to freeze them. Because they're preservative free, rolls kept on the counter for more than a day will harden. Once baked, let them cool completely then freeze in an airtight container or freezer bag for up to 3 months. Thaw and serve or warm them in a 350ºF (177ºC) oven for 5 minutes before sharing.