Buttermilk dinner rolls and pom yogurt breakfast

4 servings
20 min
25 min
Very Easy


Number of serving: 4
1 1/4 cups warm buttermilk

2 tablespoons sugar

1 tablespoon honey

1 package dry yeast

3 tablespoons butter

1 teaspoon salt

3 cups AP flour

1 tablespoon olive oil

2 tablespoons toasted black sesame seeds


  • Combine buttermilk, sugar, honey in a bowl. Sprinkle yeast over milk mixture and let stand about 3-5 mins until it's "foamy".
  • Stir in 2 tbs of butter and salt. Add flour to the wet mixture. Beat at low speed. If you have a stand mixer, change the hook to dough hook and beat it at low speed.
  • Beat it at low speed until it's formed an elastic dough and doesn't have a mixture left on the side. Dough will be sticky and elastic. In another bowl, coat it with olive oil; swirl to coat. Place dough in the bowl; turning to coat top.
  • Cover with plastic wrap and let it rise at room temperature or in the oven with the heat off for 1 hr, or until doubled in size. Punch the dough down on a lightly floured surface. Cut the dough to your preferred size.
  • Form the cut dough into a ball one at a time. Let it rise more for another 1 hr. Preheat the oven to 375 F. Sprinkle black sesame seeds on top of each ball. Bake for 20 mins or until the rolls are golden. Remove rolls from pan; let cool on a wire rack.


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