Mama’s Buttermilk Rolls

Today we wanted to share a recipe for mama’s buttermilk rolls.  This recipe is the easiest homemade roll recipe that has been passed down in our family for generations.

This recipe is for a yeast roll and is one you roll out and cut with a biscuit cutter.  You could also roll them into balls or use a muffin tin if you would prefer.  We have just found it to be easy to roll the dough out, cut with a biscuit cutter, and bake.

This really has to be about the easiest recipe we’ve found for a great homemade roll. It’s a refrigerator dough recipe. So you basically mix up all your ingredients and place the dough in the refrigerator to rise.  Depending on the type of flour you use, this dough may rise a lot or a little.  If the dough rises to the top of the bowl, simply punch it down and recover until you are ready to bake.

This dough will keep for several days and is something you can make up well in advance to bake right before you serve your meal.  That way you will have piping hot delicious rolls in minutes.

Mama's Buttermilk Rolls

The best and easiest homemade roll recipe.  Mama always knows best!

Author Sunup to Sundown


  • 1 pkg yeast (2 1/4 tsp of yeast)
  • 1 cup warm water
  • 1/4 cup sugar
  • 3/4 cup oil
  • 2 cups buttermilk*
  • 4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp salt
  • 6 cups flour (We used half regular and half wheat flour)


  1. Add all ingredients in order given. 

  2. Blend until incorporated.

  3. Set in refrigerator and allow to rise. 

  4. Roll out dough on a generously floured board to a 1/2 inch in thickness.

  5. Cut with the biscuit cutter or your choice. 

  6. Bake for 20 minutes at 375. 

    Mama's Buttermilk Rolls

Recipe Notes

We prepared a half version of this recipe.  It yielded about 12 medium-large sized rolls.  A full recipe will make between 24-32 medium-large sized rolls.

*To make homemade buttermilk add 1 teaspoon of vinegar or lemon juice to one cup of milk.  Let sit for a few minutes. 

The other great thing is that this dough is very versatile. You can use it just like you would any store-bought roll or biscuit dough.  We’ve made a homemade coffee cake with this dough similarly to the recipes you find with store-bought biscuit dough.  It was a caramel coffee cake and was incredible.  You can also use these rolls as you would a biscuit and top them with a gravy or sauce of your choice.  You can also make larger rolls and use them in place of hamburger buns or for sandwiches.

The other amazing thing is that this dough is very inexpensive to make.  The ingredients are all ingredients that you typically have on hand. This recipe is flexible in that you can substitute the flour or sugar for any alternatives.  You can also use another milk substitute in exchange for the buttermilk if you prefer.  We don’t typically have buttermilk on hand but make it up in a few minutes by mixing lemon juice or vinegar with milk and letting it sit for a few minutes.

We’d love to hear what you think about this recipe.  Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.

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