Easy, No-knead Buttermilk Bread Rolls

For those of you who have followed this blog for a while, you know that if there is one thing that I cannot live without, it is bread. There is something completely irresistible about the aroma of a freshly baked loaf and the taste of warm homemade bread, no matter how simple.

The recipe for these easy buttermilk bread rolls comes from a favorite bread cookbook of mine called, “Bread, Toast, Crumbs” by Alexandra Stafford, who shares, among other things, the same love for bread that I have.  When she posted this recipe on her blog, Alexandra Cooks, I knew I had to make it!

This recipe is great for dinner parties, holidays, or, any celebration that you want (or need) to feed a small crowd. The rolls have a wonderfully soft texture, are slightly sweet, and are so fun to pull apart to share.  All you need is a bowl to mix everything together.  That’s it.  They don’t even require any kneading.  Moreover, they can be formed and stored in the refrigerator overnight and then baked the next day.  How convenient is that?

How easy is this recipe?

If you have never baked bread before, or you are still a little intimidated by the whole process, this is a great recipe to get on track.  All it takes is a little patience to roll these 24 rolls, but they do not need to be perfect (as you can see, mine are not).  They will still taste great!

You can check Alexandra’s blog post here, for step by step instructions and great video guidance for all the steps of this easy recipe.

5.0 from 2 reviews

Easy, No-knead Buttermilk Bread Rolls

 

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Cook time

25 mins

Total time

25 mins

 

Delicious buttermilk bread rolls to feed a crowd, a recipe from Alexandra Stafford

Author: Marilena Leavitt

Recipe type: Bread

Serves: 24

Ingredients

• 4 cups unbleached, all-purpose flour, plus more for shaping
• 2 tsp. sea salt
• 2 TBSP. sugar
• 2 tsp. instant yeast
• 1 cup boiling water
• 1 cup buttermilk
• 6 TBSP. melted butter, divided
• --- flaky sea salt for topping

Instructions

1. In a large bowl, whisk together the flour salt, sugar, and instant yeast.
2. In a 2-cup liquid measure pour the boiling water over the buttermilk and let it stand for 10 minutes. Give it a stir. You will notice that the buttermilk will look slightly curdled, which is fine. The temperature of the mixture should be lukewarm, which is perfect for the yeast.
3. Pour the buttermilk mixture and 4 tablespoons of the melted butter over the flour mixture. Stir until a sticky ball of dough forms. Cover the bowl with a tea towel, or plastic wrap and set it aside in a warm place to rise for 2 hours, or until doubled in bulk.
4. Grease a 9×13-inch baking dish, like a glass pyrex or ceramic dish. Flour a work surface and sprinkle flour lightly over the dough and around the edges. Gently lift the dough out of the bowl onto the floured work surface and shape it into a rough ball. Use a bench scraper to divide the ball into 4 equal portions. Shape each portion roughly into a ball, then use a bench scraper to divide each ball into 6 roughly even portions to create 24 small pieces total.
5. Using as much flour as necessary, shape each piece roughly into a circle. It’s okay if each piece is a little uneven. Place the dough balls into the prepared pan, spacing them evenly apart.
6. Preheat the oven to 375ºF. Let the dough rise, uncovered, for 30-40 minutes, or until the dough pieces have puffed to almost fill the pan.
7. Transfer the pan to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan from the oven and immediately brush the top of the rolls with the remaining 2 tablespoons of melted butter. Sprinkle flaky salt over top to taste. Let the rolls cool in the pan for 5 minutes, then turn the pan out onto cooling racks and then to a serving platter. Serve warm with more butter on the side.

Notes

1. If you are not ready to bake your rolls, cover the pan and place in the refrigerator overnight. The next day, remove the pan from the refrigerator and leave it on the countertop for at about an hour, before baking it).

2. If you don’t have instant yeast you can still make it with regular, active yeast: The difference is that you will need to “bloom the yeast first”: Dissolve the yeast in a cup of lukewarm water, stir in one tablespoon of the sugar and let it stand until foamy. Then stir the dry ingredients together, add the buttermilk, the melted butter and the yeast-water mixture.

3.5.3240

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