Biscuits & Dinner Rolls Recipe
Make Biscuits & Dinner Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Buttermilk Biscuits
Soft Dinner Rolls
Method
Buttermilk Biscuits
- 1
Preheat & prepare
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly flour the surface you will use to roll biscuits.
- 2
Dry ingredients
In a large bowl whisk together 3 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp kosher salt until evenly combined.
- 3
Cut in butter
Cut 3/4 cup (very cold) unsalted butter into 1/2-inch cubes. Using a pastry cutter, two forks, or a food processor pulsing briefly, cut the butter into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about the size of peas).
- 4
Add buttermilk & mix
Make a well in the center of the dry mix and pour in 1 cup cold buttermilk. Stir gently with a wooden spoon or spatula just until a shaggy dough forms. Do not overmix; you should still see streaks of flour and butter.
- 5
Fold and pat
Turn the dough out onto a lightly floured surface. Using your hands, fold the dough over itself 3–4 times to create layers (press gently, do not knead). Pat the dough into a 3/4- to 1-inch thick rectangle.
- 6
Cut biscuits
Using a 2 1/2-inch round biscuit cutter (or a sharp knife for squares), cut out biscuits, pressing straight down without twisting to preserve rise. Gather scraps, gently press together, and cut additional biscuits. Place biscuits on the prepared baking sheet 1 inch apart for crisp sides or touching for softer sides.
- 7
Brush & bake
Brush the tops lightly with 2 tbs heavy cream. Bake in the preheated oven for 12–15 minutes, until risen and golden brown on top. Rotate pan halfway through baking for even color.
- 8
Cool & serve
Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm.
Soft Dinner Rolls
- 9
Warm liquids & bloom yeast
Warm 1/2 cup water to about 110°F (43°C). In the bowl of a stand mixer (or a large bowl), combine 1/2 cup warm water, 2 tsp instant yeast, and 1 tbsp of the sugar (from the 3 tbs). Let sit 2–3 minutes until bubbly (if using active dry yeast, dissolve and wait 5–10 minutes).
- 10
- 11
Add dry ingredients & form dough
In a separate large bowl whisk together 4 cups all-purpose flour, remaining sugar (2 tbs), and 1.5 tsp kosher salt. With the mixer on low (or by hand), add the wet mixture to the dry ingredients gradually. Mix until a soft, slightly sticky dough forms, about 3–5 minutes. If using a stand mixer, use the dough hook.
- 12
First rise
Turn the dough onto a lightly floured surface and knead briefly by hand 1–2 minutes to form a smooth ball (or continue with the mixer for 2–3 minutes). Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–75 minutes depending on room temperature.
- 13
Shape rolls
Punch the dough down gently to release air and turn onto a lightly floured surface. Divide into 12 equal portions (about 65–75 g each). Shape each portion into a smooth ball by tucking edges under and rolling on the work surface with your palm. Place rolls in a greased 9x13-inch pan or on a baking sheet spaced 1 inch apart for individual rolls.
- 14
Second rise
Cover the shaped rolls loosely with plastic wrap or a damp towel and let rise again until puffy and nearly doubled, about 30–45 minutes.
- 15
Bake
Preheat the oven to 375°F (190°C). Brush the tops of the rolls with a little melted butter (reserve 2 tbs for after baking). Bake for 15–18 minutes, until the tops are golden brown and internal temperature reads ~190°F (88°C). If the tops brown too quickly, tent with foil for the last 5 minutes.
- 16