Soft Buttermilk Dinner Rolls

Ingredients

• 1 cup buttermilk, warmed to about 100 F
• 2 1/4 tsp active dry yeast (one 0.25 oz packet)
• 3 tbsp granulated sugar
• 1 large egg, room temperature
• 4 tbsp unsalted butter, melted and cooled, divided
• 1 1/2 tsp fine salt
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 tbsp vegetable oil, for the bowl
• 1 tsp flaky sea salt, for topping (optional)

Nutrition (estimated per serving)

Method

1. In a large mixing bowl, combine the 1 cup warm buttermilk (about 100 F, warm but not hot to the touch) with the 2 1/4 tsp active dry yeast and 1 tbsp of the sugar. Let sit for 5 to 10 minutes until foamy on top - if no foam appears, the yeast is inactive and you should start over with a fresh packet.
2. Whisk the remaining 2 tbsp sugar, the egg, and 2 tbsp of the melted butter into the foamy yeast mixture. Add the 1 1/2 tsp salt and 3 1/2 cups flour, mixing with a wooden spoon until a shaggy dough forms and no dry flour pockets remain.
3. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, adding only enough extra flour (a tablespoon at a time) to keep it from sticking to the counter. The dough is ready when it feels smooth, soft, and slightly springy - poke it gently and it should slowly spring back.
4. Place the dough in a large bowl lightly greased with the 1 tbsp vegetable oil, turning once to coat the top. Cover with plastic wrap or a damp towel and let rise in a warm spot for 45 to 60 minutes, until doubled in size.
5. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the two long sides for easy lifting later. Punch down the dough gently to deflate it.
6. Turn the dough out and divide it into 15 equal pieces (about 2 oz each) - a kitchen scale makes this easiest, but eyeballing even portions works fine too, just aim for consistent sizes so the rolls bake evenly.
7. Shape each piece into a smooth ball by cupping it under your palm on the unfloured counter and rolling in small circles until the surface is taut and smooth, tucking any seams underneath.
8. Arrange the balls in the prepared pan in a 3x5 grid, leaving a small gap between each - they will grow together as they rise and bake, which is what creates the classic pull-apart look.
9. Cover the pan loosely with the damp towel and let the rolls rise a second time in a warm spot for 30 to 40 minutes, until puffy and touching each other. Meanwhile, preheat the oven to 375 F with a rack in the center.
10. Bake the rolls for 18 to 22 minutes, rotating the pan halfway through, until the tops are deep golden brown. They are done when a roll from the center, gently pulled apart, shows no wet or doughy streaks inside.
11. As soon as the rolls come out of the oven, brush the tops with the remaining 2 tbsp melted butter and sprinkle with the flaky sea salt if using - the residual heat helps the butter soak in for extra flavor and shine.
12. Let the rolls cool in the pan for 10 minutes, then lift them out using the parchment overhang and transfer to a wire rack or serving basket. Serve warm or at room temperature within a few hours for the best texture.

Tips