Easy, homemade buttermilk dinner rolls that you can make ahead and freeze. The come out tender and buttery, light as a feather every time ! Use them just like the brown and serve rolls!
The grocery stores are stacking their aisles sky high with packaged brown and serve rolls right now. We always had them growing up — my mom was not a baker by any stretch of the imagination. When Thankgiving dinner was moved to my house we still had them but they were right alongside my homemade rolls.
Guess which my kids prefer?
I still serve the brown and serve type at the holidays, and yes, they are still served right next mine.
My buttermilk dinner rolls are easy to make and best of all you can make a big batch of them up to three months ahead of time! You can choose to bake them until they are golden brown or you can bake them just until done and freeze them to be browned in a hot oven when you are ready to use them. I prefer the brown and serve method because I think it makes them taste fresh. Make a double or triple batch of these once a month and you can have fresh, hot dinner rolls whenever you like.
Buttermilk dinner rolls are just a step above the regular kind. For generations bakers have known that buttermilk lends a special flavor, tenderness, and undefinable texture to breads of all kinds. It makes yeast breads rise higher and lighter and they stay fresh longer — although, to be honest, we rarely have homemade rolls more than a few hours after they come out of the oven.
I like to dust the tops with a little flour. It doesn’t do a thing but I like the way it looks.
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