Buttermilk Buns

Save to My Recipes

Soft, white, and slightly sweet, these buns make fantastic dinner rolls or mini buns for burgers.

Difficulty: Medium

Hands-on: 30 minutesTotal: 2 hours 40 minutes

Serves: 10

Ingredients

  • ¾ cup water
  • 1¼ cups buttermilk
  • ¼ cup sugar
  • 1¾ tsp. active dry yeast (1 package)
  • ½ cup unsalted butter, softened
  • 2 tsp. plus ⅛ tsp. kosher salt, divided
  • 2 tsp. baking powder
  • 5 cups bread flour
  • 1 large egg

Directions

  • In a large bowl, combine water, buttermilk, 1 teaspoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add remaining sugar, butter, 2 teaspoons salt, baking powder, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice 2" pieces, then roll each into a tight ball. Place balls 2" apart on the prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Mix egg with remaining salt and brush lightly across proofed rolls. Bake until golden brown, about 25–30 minutes. Cool completely.

Recipe Information

Serves: 10

Ingredients

  • ¾ cup water
  • 1¼ cups buttermilk
  • ¼ cup sugar
  • 1¾ tsp. active dry yeast (1 package)
  • ½ cup unsalted butter, softened
  • 2 tsp. plus ⅛ tsp. kosher salt, divided
  • 2 tsp. baking powder
  • 5 cups bread flour
  • 1 large egg

Directions

  • In a large bowl, combine water, buttermilk, 1 teaspoon sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
  • Add remaining sugar, butter, 2 teaspoons salt, baking powder, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
  • Line a baking sheet with parchment. Turn risen dough onto a floured surface. Shape into a rope, about 3" thick. Slice 2" pieces, then roll each into a tight ball. Place balls 2" apart on the prepared pan, seam-side down. Dust with flour, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
  • Mix egg with remaining salt and brush lightly across proofed rolls. Bake until golden brown, about 25–30 minutes. Cool completely.

Nutrition Information

Nutrition Information
Amount per serving
Calories360
Total Fat11g
Saturated Fat6g
Cholesterol45mg
Sodium580mg
Total Carbohydrate55g
Dietary Fiber2g
Sugars5g
Protein10g