If you’ve visited Black Tie and Jam before, you know I usually lean toward low-carb and keto recipes. But now and then, especially around the holidays, I like to go a little rogue. With Easter dinner on the horizon, these Homemade Buttermilk Rolls are at the top of my list. They’re soft, fluffy, and wonderfully comforting. They are definitely not keto, but absolutely worth the splurge. What makes them even more special is a generous smear of Cracked Pepper Cranberry Butter from Sterling Farms.
Sterling Farms specializes in farm-to-table products, offering Rancher’s Reserve meat boxes, honey, pickled quail eggs, seasonal salsas, and a wide variety of pantry items, along with expertly aged meats, vacuum sealed for freshness. They raise cattle, hogs, and Dorper sheep locally, with animals that are born, raised, and USDA-inspected close to home. Their careful, low-stress handling and responsible farm-to-table practices result in products that are consistently fresh and high quality.
One of Sterling Farms’ standout pantry offerings is its line of handcrafted compound butters. Their Cracked Pepper Cranberry Butter adds a unique sweet-and-savory twist to these warm rolls, with just the right balance of fruity brightness and subtle peppery bite. Their Ranch Butter would be just as delicious, and their Farm Favorite pantry collection also includes salsas, syrups, honey, and handcrafted jams and jellies, plenty of options to complement a holiday table. Visit their online store to browse their products or to make a purchase from their March lamb special.
The buttermilk in the dough gives these rolls a gentle tang and a hint of sweetness, making them perfect alongside a special meal. It had been a long time since I made bread from scratch, and I had almost forgotten how simple and satisfying the process can be. There’s something almost therapeutic about kneading the dough and watching it come together. One batch makes about fourteen rolls, and this Easter I plan to enjoy every last warm, buttery crumb.
Ingredients
1 package yeast
1/4 cup warm water
1-1/2 cups warm buttermilk
1/2 cup vegetable oil
3 Tbsp. sugar
1 tsp. salt
1/2 tsp. baking soda
4-1/2 cups flour
Cracked Pepper Cranberry Butter from Sterling Farms
Instructions
In the bowl of a mixer, dissolve the yeast in warm water.
Beat in the buttermilk, oil, sugar, salt, baking soda and 4 cups of flour until a soft dough forms.
Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
Fold the dough under itself to form a smooth ball. Place in a greased bowl, turning to grease the top. Cover and let rise in a warm place until it doubles, about 1-1/2 hours.
Remove the dough and cut it into 14 even portions, using a bench scraper or knife.
Roll into rough balls. Place a dough ball on a surface, then loosely cover it with your hand. Gently move the dough with your hand in a circular motion to smooth out the dough ball. Then, stretch and fold the dough under.
Place in a greased muffin tin. Cover and let rise in a warm place for another 1-1/2 hours.
Heat the oven to 375 degrees. Bake the rolls for 15 minutes or until the tops are golden brown.
Serve with the Cracked Pepper Cranberry Butter from Sterling Farms.
If you like this recipe, you may also like the following recipes:
Homemade Buttermilk Rolls with Peppered Cranberry Butter Sponsored by Sterling Farms
Equipment
- 1 measuring cup
- Measuring spoons
- Electric mixer
- 1 tea towel
- 1 bench scraper or knife
- Muffin tins
- Cooking Spray
Ingredients
- 1 package yeast
- 1/4 cup warm water
- 1-1/2 cups warm buttermilk
- 1/2 cup vegetable oil
- 3 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. baking soda
- 4-1/2 cups flour
Instructions
- In the bowl of a mixer, dissolve the yeast in warm water.
- Beat in the buttermilk, oil, sugar, salt, baking soda and 4 cups of flour until a soft dough forms.
- Turn the dough onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
- Fold the dough under itself to form a smooth ball.
- Place in a greased bowl, turning to grease the top.
- Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Remove the dough and cut it into 14 even portions, using a bench scraper or knife.
- Roll into rough balls.
- Place a dough ball on a surface, then loosely cover it with your hand.
- Gently move the dough with your hand in a circular motion to smooth out the dough ball.
- Stretch and fold the dough under.
- Place in a greased muffin tin.
- Cover and let rise in a warm place for another 1-1/2 hours.
- Heat the oven to 375 degrees.
- Bake the rolls for 15 minutes or until the tops are golden brown.
- Serve with the Cracked Pepper Cranberry Butter from Sterling Farms.
