A Buttermilk Bounty

One of the best aspects of my buttermilk bread dough is it’s versatility. It works equally well in loaves, rolls, and even cinnamon rolls. It’s a classic, soft white bread with a bit of sweetness and richness, but no one would confuse it with a cake or brioche. The bread freezes well, so it’s worth it to make a large batch. Rolls thaw in an hour or two, and loaves left out overnight are ready for the next morning.

Buttermilk Bread

  • Servings: 30
  • Difficulty: easy
  • Print

A delicious versatile white bread base

This versatile white bread works well as loaves, burger or sandwich buns, or cinnamon rolls.



50 g bread flour

100 mL water

100 mL buttermilk


100 g 50% sourdough starter (optional)

1000 g bread flour

12 g salt

64 g sugar

9 g yeast

3 eggs, lightly beaten

6 tablespoons butter, melted

400 ml buttermilk


  1. Make the tangzhong: mix the flour, water, and buttermilk until smooth. Heat in a saucier or skillet on low heat while stirring constantly until a thick paste is formed. Alternatively, microwave in 20 seconds bursts, stirring after each heating until consistency is that of a thick paste.
  2. Add all ingredients into the bowl of a stand mixer fitted with a dough hook.
  3. Mix on lowest speed until all flour is absorbed.
  4. Increase speed (2 on a Kitchen Aid mixer) and kneed about 10 minutes.
  5. Transfer dough to a greased bowl, cover in plastic wrap, and let rise until doubled (about an hour).
  6. Divide into thirds. One third could be a loaf, 8-10 rolls, or 6-8 cinnamon buns.
  7. For loaves, bake at 350° F for 30-35 minutes. For rolls, bake at 375° F for 15-20 minutes.

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