Buttermilk Rolls with Rosemary

These soft Buttermilk Rolls are easy to make in muffin tins, with fresh rosemary! They are soft and buttery served with baked ham or turkey!

These Buttermilk Rolls with Rosemary are the best dinner rolls. They bake up perfectly soft, and are so good with butter. The ease of making them in muffin tins is a great tip. Double the recipe and freeze the rolls.

Buttermilk Rolls with Rosemary

Make a batch for your neighbors or as a holiday gift with homemade jam. Make this homemade dinner roll recipe for this Party Ham Rolls Charcuterie board! This recipe makes 2 muffin tins (24 rolls).

Why I love this recipe 

• It’s the ultimate holiday dinner roll recipe!
• The recipe is very easy, and we love, love rosemary this time of year. The rosemary really adds to the buttermilk flavor.
• They’re the perfect holiday bread to serve, and make the best leftover sandwiches (with ham or turkey).

Delicious served with our Crock Pot (spiral) Ham, a side of Potato Fennel Gratin, Green Beans Au Gratin, and Cranberry Grape Salad. Hello Christmas dinner!

Or better yet, serve them on a Holiday Dinner Board (with ham).

Easy ingredients buttermilk rolls:

• Butter: we use unsalted
• Sugar
• Buttermilk
• Active dry yeast: you’ll need 2 packs
• Flour
• Baking Soda
• Kosher salt
• Fresh herbs: we recommend adding fresh rosemary in the rolls. Other herbs are sage, basil, tarragon, oregano, or thyme. The intensity of flavor will vary from herb to herb, depending on which herbs you choose.

How do you make rolls in a muffin tin?

It’s easy – and really a brilliant method.

1. Lightly grease two muffins tins (24 muffin regular size cups).
2. In a saucepan, combine butter, rosemary and sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.
3. In a bowl, combine the yeast and remaining sugar. Stir in the warm water; set aside in a warm place until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.
4. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk/yeast mixture and stir to combine, The dough will be very sticky. Loosely cover the bowl with a clean cloth; let stand in a warm place until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day.) Before proceeding with recipe, remove from refrigerator and let rest on the counter.

How to make the rolls and bake right away

1. Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls.
2. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup.
3. Loosely cover with a clean cloth and let rise in a warm, until doubled in size.
4. Uncover rolls, brush lightly with melted butter, then bake until golden brown. Remove from oven.
5. Remove from the muffin tin and serve warm.

Tips and substitutions:

• If you aren’t a fan of rosemary, you can leave the herb out of the recipe.
• Be sure that your yeast has not expired.
• Don’t skimp on the rise time. For the best dinner rolls, you have to follow the yeast instructions accurately.
• Make it vegan: Use plant-based milk and butter and your preferred sweetener (granulated white sugar is an easy option) in place of honey.
• Add cheese: These rolls would also be absolutely delicious topped with some freshly-grated Parmesan cheese on top!
• Optional to add a pinch of flaky sea salt just before serving if you would like.
• Double the recipe and freeze.

To Reheat: Wrap rolls in foil. Warm rolls in a 325°F oven until heated through.

If rolls are frozen, thaw first, then heat as above.

Enjoy!

More holiday bread ideas:

Maple Pecan Pull Apart Bread

Cranberry Lemon Pull Apart Bread

Pull-Apart Charcuterie Bread

Old-Fashioned Cinnamon Rolls

Parker House Rolls

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Get the Recipe:

Buttermilk Rolls with Rosemary

makes 2 dozen rolls

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

rise: 45 minutes mins

Total Time: 2 hours hrs

Yield: 24

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Ingredients

 

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• ¾ cup unsalted butter, cut in cubes
• 10 fresh rosemary sprigs, removed from sprig and finely chopped
• 3 tablespoon sugar
• 1 ½ cup buttermilk
• 1 tablespoon plus 1 teaspoon active dry yeast, from two 1/4-oz. envelopes
• ½ cup warm water, 105°F to 115°F
• 4 ½ cup all-purpose flour
• 2 teaspoon kosher salt
• ½ teaspoon baking soda
• 2 tablespoons unsalted butter, melted (optional)

Instructions

 

• Lightly grease two muffins tins (24 muffin regular size cups); set aside.
• In a saucepan, combine butter, rosemary and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.
• In a bowl, combine the yeast and remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.
• In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk/yeast mixture and stir to combine, The dough will be very sticky. Loosely cover the bowl with a clean cloth; let stand in a warm place about 35 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day.) Before proceeding with recipe, remove from refrigerator and let rest on the counter for 15 minutes.
• To bake right away: Preheat oven to 375°F.
• Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.
• Uncover rolls, brush lightly with 2 more TBSP melted butter (this is optional), then bake about 15 minutes, until golden brown. Remove from oven and from the muffin tin and serve warm.

To Reheat:

• Wrap rolls in foil. Warm rolls in a 325°F oven about 20 minutes, or until heated through.
• If rolls are frozen, thaw first, then heat as above.

Cuisine: American

Course: Bread

Author: Sandy / Reluctant Entertainer

Calories: 160kcal, Carbohydrates: 20g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 19mg, Sodium: 234mg, Potassium: 49mg, Fiber: 1g, Sugar: 2g, Vitamin A: 231IU, Calcium: 23mg, Iron: 1mg

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