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Buttermilk-Dill Dinner Rolls




Source of Recipe


A Return to Sunday Dinner - Russell Cronkhite (2003)
Buttermilk-Dill Dinner Rolls

Fresh rolls are always a treat, especially for Sunday dinner. These simple pull-apart rolls, with their tang of buttermilk and dill, will become a family favorite. Their soft texture is also perfect for sopping up gravy or sauces!

1 package active dry yeast (2-1/4 teaspoons)
1/4 cup whole milk, warm (about 110° F.)
1 cup buttermilk
1/3 cup granulated sugar
1/3 cup shortening
2 large eggs, room temperature, lightly beaten
3-1/2 cups all-purpose flour
2 teaspoons salt
1 tablespoon fresh chopped dill

First, sprinkle the yeast over the warm milk and let stand for 1 minute; then stir until the yeast is dissolved. Scald the buttermilk with the sugar in a small saucepan or glass dish in the microwave until it just begins to boil. Remove the pan from heat and swirl in the shortening until it melts. Cool to lukewarm.

Combine the dissolved yeast with the lukewarm buttermilk in a mixing bowl. Whisk in beaten eggs, then add in 2-1/2 cups of the flour and stir with a wooden spoon until mixture reaches the consistency of a thick batter. Continue stirring for about 120 strokes. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean tea towel and set in a draft-free place until it is bubbly and has doubled in volume, about 1 hour.

Combine the remaining 1 cup flour with the salt and dill. Use an electric mixer fitted with a dough hook to slowly add the flour to the bubbly dough. Beat on low speed until a soft dough forms and pulls away from the edges of the bowl, adding in extra flour if needed. Continue to knead the dough on low speed for about 5 minutes. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.

Divide the dough into 20 equal pieces and roll the pieces into balls. Place the balls about 3/4-inch apart in a lightly greased 9x13-inch baking pan. Cover with a clean tea towel and set in a draft-free place; let rolls rise until they have doubled in size, about 1 hour. Bake at 350° F. for 20 to 25 minutes.
Brush the tops with melted butter.

Makes 20 rolls

Source: A Return to Sunday Dinner - Russell Cronkhite (2003)