Recipes and Cooking Buttermilk-Sage Dinner Rolls 4.0 (25) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 1, 2011 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 45 mins Rise Time: 1 hrs Bake Time: 15 mins Total Time: 2 hrs Yield: 2 dozen rolls Jump to Nutrition Facts Ingredients 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 Directions Lightly grease two muffins tins (24 muffin cups); set aside. 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. 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. 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. Preheat oven to 375°F. 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. 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. Rate it Print Nutrition Facts (per serving) 142 Calories 5g Fat 20g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.