Flaky Buttermilk Dinner Rolls for Thanksgiving
These Flaky Buttermilk Dinner Rolls are a must-have for Thanksgiving or any cozy meal. They’re soft and tender on the inside with a beautifully flaky crust that just melts in…
Tip: save now, cook later.
These Flaky Buttermilk Dinner Rolls are a must-have for Thanksgiving or any cozy meal. They’re soft and tender on the inside with a beautifully flaky crust that just melts in your mouth. The buttermilk gives them a slight tang that makes them extra tasty and perfect for soaking up gravy or butter.
I love making these rolls because they’re surprisingly easy to put together, but they look and taste like you spent hours working on them. Whenever I bring a batch to the table, they disappear quickly—everyone always wants seconds. A little tip I like to use is brushing them with melted butter right after baking for that shiny, inviting finish.
Serving these rolls warm straight from the oven is my favorite way to enjoy them. I usually pile them high on a basket lined with a soft cloth to keep them cozy and soft. They add such a comforting touch to the Thanksgiving spread, making the whole meal feel complete. I can’t imagine the holiday without them!
Key Ingredients & Substitutions
- Buttermilk
- This gives the rolls a slight tang and tender crumb. If you don't have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or white vinegar, let it sit 5 minutes. It works just as well!
- Yeast
- Active dry yeast is used here. If you're short on time, instant yeast can be swapped without proofing in warm milk first—just mix it straight with the flour.
- Butter
- Melted butter in the dough and brushed on top adds richness and a shiny, flaky crust. You can use salted butter if you forget unsalted—just reduce the salt in the dough a bit.
- All
- purpose flour: It’s perfect for these rolls, but if you prefer a lighter texture, try half all-purpose and half bread flour to get more chew and structure.
How Do You Get Flaky, Soft Rolls Without Them Being Tough?
The secret is handling the dough gently and managing moisture well. Here’s what I find helpful:
- Knead just enough: Knead until smooth and elastic, but don’t overdo it. Over-kneading can make rolls tough.
- Keep dough slightly sticky: Don’t add too much flour. Keep the dough soft to create tenderness and layers.
- Use melted butter: Adding butter in the dough and brushing on top helps create flaky layers and soft crust.
- Proper rising: Let the dough double in size during both rises. This gives the yeast time to create air pockets for softness.
- Bake at the right temp: 375°F (190°C) is just right to brown the crust without drying out the rolls.
Equipment You’ll Need
- Large mixing bowl – perfect for mixing and letting your dough rise without spills.
- Wooden spoon or dough hook – makes stirring and kneading the dough easier and less messy.
- Kitchen scale or measuring cups – helps you measure flour and other ingredients accurately for the best results.
- Baking pan (9×13-inch) – fits the rolls perfectly and ensures even baking.
- Pastry brush – great for brushing melted butter on top to get that shiny, soft crust.
- Clean kitchen towel or plastic wrap – keeps dough moist and warm during rises.
Flavor Variations & Add-Ins
- Mix in 1 tsp garlic powder or finely minced garlic for warm, savory rolls—perfect with soups or main dishes.
- Add 1/4 cup shredded cheddar or parmesan cheese to the dough for a cheesy twist that pairs well with hearty meals.
- Fold in 2 tbsp chopped fresh herbs like rosemary, thyme, or chives for a fresh, fragrant flavor.
- Try replacing the water with an equal part of warm apple cider for a light sweetness and fall-inspired taste.
Flaky Buttermilk Dinner Rolls for Thanksgiving
Ingredients You’ll Need:
For The Dough:
- 4 cups all-purpose flour, plus extra for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1 1/4 tsp salt
- 1 cup buttermilk, warmed (about 110°F/43°C)
- 1/4 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup unsalted butter, melted, plus more for brushing
- 1 large egg
Optional Topping:
- 1 tbsp fresh finely chopped herbs (like thyme) or dried for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus 1 to 1 1/2 hours for the first rise, then another 45 minutes for the second rise. Baking takes about 18-22 minutes. Overall, expect around 2.5 hours from start to finish, most of which is waiting for the dough to rise. It’s worth it for those soft, flaky rolls!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warmed buttermilk, warm milk, and sugar. Stir in the yeast and let it sit for 5 to 10 minutes until it becomes frothy. This means the yeast is alive and ready to work.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour and salt to combine evenly.
3. Make the Dough:
Add the yeast mixture, melted butter, and egg to the flour mixture. Stir everything with a wooden spoon or dough hook until a rough, shaggy dough forms.
4. Knead the Dough:
Turn the dough onto a floured surface and knead it by hand for 8 to 10 minutes until smooth and elastic. If you’re using a stand mixer, knead on medium speed for 6 to 8 minutes with the dough hook. Add extra flour by tablespoons only if the dough is too sticky, but keep it soft for a tender roll.
5. First Rise:
Place your dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and leave it in a warm spot to rise for about 1 to 1 1/2 hours, until it doubles in size.
6. Shape the Rolls:
Gently punch down the dough to release air. Divide it into 12 equal pieces. Shape each piece into a tight ball by pulling the dough underneath and pinching the seams closed.
7. Second Rise:
Arrange the rolls snugly but not too tight in a greased 9×13-inch pan. Cover again and let them rise in a warm place for about 45 minutes until puffy.
8. Preheat and Bake:
Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 22 minutes until the tops are golden brown.
9. Add a Butter Glaze:
Right after baking, brush the warm rolls with melted butter for a glossy finish and tender crust. If you like, sprinkle some chopped fresh or dried herbs on top for added flavor and festive look.
10. Serve Warm:
Let the rolls cool for a few minutes, then serve them warm. They’re perfect alongside your Thanksgiving turkey and gravy or any cozy meal!
Can I Use Frozen Rolls Instead of Fresh Dough?
Yes! You can shape the rolls and freeze them before the second rise. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready, thaw overnight in the fridge, let come to room temperature, complete the second rise, and bake as usual.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes to curdle. This works perfectly as a buttermilk substitute and keeps the rolls tender.
How Should I Store Leftover Rolls?
Store leftover rolls in an airtight container or resealable plastic bag at room temperature for up to 2 days. To refresh, warm them in the oven at 300°F (150°C) for 5-7 minutes or microwave for 15-20 seconds wrapped in a damp paper towel.
Can I Add Flavors or Herbs to the Rolls?
Absolutely! You can mix in garlic powder, shredded cheese, or fresh herbs like rosemary or thyme into the dough before kneading for extra flavor. Brushing with herb-infused melted butter after baking also adds a nice touch.