Buttermilk-Sage Dinner Rolls


When used in baking -- and particularly in yeast breads such as these dinner rolls -- buttermilk creates a soft, supple crumb, great sliceability and amazing, tangy aroma. Do be sure to shake buttermilk vigorously; the good stuff tends to fall to the bottom of the carton.

sage-buttermilk rolls brushed with butter
Photo: Brie Passano
Prep Time:
45 mins
Rise Time:
1 hrs
Bake Time:
15 mins
Total Time:
2 hrs
2 dozen rolls


  • 8 tablespoon (1 stick) unsalted butter, cut in cubes

  • 10 fresh sage leaves, chopped

  • 3 tablespoon sugar

  • 1 ½ cup well-shaken buttermilk

  • 1 tablespoon plus 1 tsp. active dry yeast (from two 1/4-oz. envelopes)

  • ½ cup warm water (105°F to 115°F)

  • 4 ½ cup all-purpose flour

  • 2 teaspoon kosher salt

  • ½ teaspoon baking soda

  • 2 tablespoon unsalted butter, melted


  1. Lightly grease two muffins tins (24 muffin cups); set aside.

  2. In a saucepan combine butter, sage and 2 tablespoons of the sugar over medium-high heat; stir just until butter is melted. Stir in buttermilk and heat just until warmed; do not let mixture come to a boil. Remove from heat; cool to room temperature.

  3. In a bowl, combine the yeast ad remaining 1 tablespoon sugar. Stir in the warm water; set aside in a warm place for 5 minutes, until yeast froths and doubles in size. Add the yeast mixture to the buttermilk mixture; stir to combine.

  4. In a separate large bowl, stir together the flour, salt, and baking soda. Add the buttermilk-yeast mixture and stir to combine, forming a sticky dough. Loosely cover the bowl with a clean cloth; let stand in a warm place about 30 minutes, until dough has risen slightly. (At this point, the dough can be refrigerated in an airtight container up to 1 day. Before proceeding with recipe, remove from refrigerator and let rest for 15 to 20 minutes.

  5. Preheat oven to 375°F.

  6. Turn out dough onto a lightly floured surface. Knead several times, until dough is easy to work with. Pinch off pieces of dough and form into 1-inch balls. To shape cloverleaf rolls, nestle three 1-inch balls in each muffin cup. Loosely cover with a clean cloth and let rise in a warm place for 30 to 45 minutes, until doubled in size.

  7. Uncover rolls, brush lightly with melted butter, then bake about 15 minutes, until golden brown. Remove from oven. Serve warm.

To Reheat:

Wrap rolls in foil. Warm rolls in a 350°F oven about 15 minutes or until heated through. If rolls are frozen, thaw first, then heat as above.

Nutrition Facts (per serving)

142 Calories
5g Fat
20g Carbs
3g Protein
Nutrition Facts
Calories 142
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 205mg 9%
Total Carbohydrate 20g 7%
Total Sugars 2g
Protein 3g
Vitamin C 0.6mg 3%
Calcium 20.2mg 2%
Iron 1.3mg 7%
Potassium 64mg 1%
Folate, total 60.5mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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