Buttermilk Dinner Rolls

Oxmoor House

16 rolls.


+ Add To Shopping List
2 packages active dry yeast
1/4 cup warm water (105° to 115°)
1 3/4 cups nonfat buttermilk
1/4 cup sugar
2 tablespoons margarine, softened
1/2 teaspoon salt
1 egg, lightly beaten
5 cups bread flour, divided
1 tablespoon bread flour
Vegetable cooking spray


Cook: 18 Minutes

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, buttermilk, and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until well blended. Add 2 cups flour, and beat 2 minutes at medium speed. Gradually stir in enough of the remaining 3 cups flour to make a soft dough.

Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

Punch dough down; divide in half. Divide each half into 8 equal portions; shape each portion into a ball. Place at least 1 inch apart on large baking sheets coated with cooking spray.

Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Bake at 325° for 18 to 20 minutes or until lightly browned. Remove rolls from baking sheets; let cool on wire racks.

Created date

August 2009

Nutritional Information

Calories 199
Caloriesfromfat 12 %
Fat 2.6 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 36.3 g
Fiber 0.0 g
Cholesterol 15 mg
Iron 0.0 mg
Sodium 123 mg
Calcium 0.0 mg