There really is nothing better than the smell of freshly baked rolls – and these soft buttermilk rolls are no exception. They are easy to make, they taste wonderful, and they keep fresh and soft for 3-4 days. A perfect basic recipe for the breakfast table, the lunchbox or as birthday buns.
The buttermilk gives the rolls a slightly tangy flavour and a lovely moistness – but take care when you warm it. Buttermilk does not tolerate high heat, so warm it gently and only until it is lukewarm – otherwise you risk it splitting and forming lumps.
If in doubt, you can replace 50 ml of the buttermilk with lukewarm water, dissolve the yeast in that and then add the buttermilk and so on.
You can shape and bake the rolls exactly as you like them best. If you want them to join up as they bake and be extra soft at the edges, place them close together on the baking tray. If you would rather have classic round birthday buns with a light crust all the way round, leave plenty of space between them so they can rise separately.
I hope you will give the recipe a try – you will find it below.
Soft buttermilk rolls
Ingredients
- 250 ml buttermilk
- 25 g fresh yeast
- 2 tbsp sugar
- 1 egg
- 500 g plain flour
- 1 tsp salt
- 75 g butter, at room temperature
- Beaten egg, for brushing
Method
- Gently warm the buttermilk until it is just lukewarm (body temperature) and dissolve the yeast in it – this is easiest with a whisk. Then add the egg and sugar.Take care not to heat the buttermilk over too high a heat or to too high a temperature, or it will go lumpy.
- Mix the flour and salt and add it a little at a time, mixing the dough, ideally in a stand mixer, until all the flour is worked into the dough.
- Add the butter in small cubes and knead the dough thoroughly until it comes together and pulls away from the sides of the bowl.
- Take the dough out of the bowl, tighten it slightly by folding the edges in under the base, and shape it into one large ball. Put it back in the proving bowl and dust with a little flour if you like.
- Cover the bowl with cling film and a tea towel and leave the dough to rise in a warm place for about 1 hour.
- Divide it into 12 equal pieces, about 75 g each, and roll them into round rolls. Tighten each piece by folding the dough in under the roll until the surface is smooth, then roll it round between your palms.
- Place them on a baking tray and leave them to prove for about 30 minutes under a tea towel. You can place them close together so they join up as they bake, or well spaced out – it is up to you.
- Brush the rolls with beaten egg and bake them in a preheated oven at 225°C, conventional oven (top and bottom heat), for about 12 minutes.Let the rolls cool on a wire rack before packing them in an airtight bag, and store them at room temperature – they will stay soft for several days.
Nutrition
Premium
Super lækre boller! Denne opskrift bliver brugt fast fremover.
De bedste boller jeg har lavet . Tak for opskriften.
Hej Lise
Hvor gør det mig glad at høre, tusind tak for de søde ord:)
Warm wishes, Dianna
Min ynglingsbolledej
Hej Anette
Det er jeg så glad for at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Hej, kunne man bage et brød i stedet for af den dej?
Hej Hannah
Ja det tænker jeg absolut du kan:)
Der skal du gå efter bagetiden på f.eks. dette brød: https://gourministeriet.dk/soedmaelks-franskbroed-med-birkes/
Warm wishes, Dianna
Super lækre boller Jeg lavede dobbelt op og det blev til 25 boller af ca 75-78 gram. Vil gerne fryse nogle ned, men kan ikke se nogen steder hvorvidt de kan eller ej
Hej Mollie
Hvor dejligt at høre 🙂
Og de kan sagtens fryses 🙂
Warm wishes, Dianna
Hvor ser de gode ud. Tror du man kan tilføje lidt grøn frugtfarve og lave ‘kajboller’ til børnehaven? Mvh. Tina
Hej Tina
Ja det kan du sagtens gøre da:)
Warm wishes, Dianna
Kan man erstatte kærnemælken med A38 uden at varme den.
Hej Birgit
Det har jeg desværre ikke prøvet:)
Warm wishes, Dianna
virkelig lækre boller
Bollerne blev meget lækre ⭐️⭐️⭐️⭐️⭐️ men også kæmpe store. Der kunne efter min smag sagtens være blevet mindst 16 boller af portionen
Hej Mette
Dejligt de blev gode – det er jeg glad for at høre 🙂
Man kan også sagtens lave dem mindre, men jeg synes de har en skøn størrelse 🙂
Warm wishes, Dianna
Virkelig lækre kærnemælksboller:-)
Tusind tak for de søde ord:)
Warm wishes, Dianna
Halløjsa
Kan man tilsætte kardemomme i dejen?
Mange hilsner Pia
Kan man lave den med sødmælk i stedet hvis man vil lave en laktosefri version i stedet?
Hej Helene
Ja sagtens:)
Warm wishes, Dianna
De smagte fantastisk.
Kan man lade dejen hæve natten over?
Hilsen Gitte.
Hej Gitte
Dejligt at høre – tak:) Ja sagtens, så skal du blot nøjes med ca. 12 gram gær 🙂
Warm wishes, Dianna
Fulgte opskriften men melet var blandet (350 gr hvedemel , 75 gr hvid hvede og 75 gr durummel)
Lidt revet appelsinskal .
Hej Alice
Hvor skønt at høre – dejligt de faldt i din smag 🙂
Warm wishes, Dianna
Vil du stadig varme kærnemælken inden? 🙂
Hej Sabby
Ja jeg luner den let – ikke for meget, så kan de klumpe.
Warm wishes, Dianna