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Buttermilk and Sage Clover Dinner Rolls | URBAN BAKES

Buttermilk and Sage Dinner Rolls

  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 2 dozen 1x


Pillowy soft Buttermilk and Sage Dinner Rolls pull apart with such tenderness. Serve warm with a coat of butter to have alongside your dish and enjoy its rich and creamy flavor with a delicate herbal note.


  • 4 1/2 cups (540 grams) all-purpose flour
  • 2 teaspoons (12 grams) kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (113 grams) unsalted butter, sliced
  • 10 fresh sage leaves (4 grams)
  • 3 tablespoons (38 grams) granulated sugar, divided
  • 1 1/2 cups (375 grams) buttermilk
  • 1 tablespoon plus 1 teaspoon (14 grams) active dry yeast
  • 1/2 cup (118 grams) water, 105°F to 115°F (41°C to 46°C)
  • 2 tablespoons (28 grams) salted butter, melted



  1. In a large bowl, whisk together flour, salt and baking soda; set aside. 
  2. In a small saucepan over medium high heat, combine butter, sage and 2 tablespoons (25 grams) sugar and stir until butter is melted.  Add buttermilk and heat until warm. Do not boil. Remove from heat and cool to room temperature. 
  3. In a small bowl stir together yeast, remaining sugar and warm water.  Allow to rest for 5 minutes until yeast begins to froth and becomes double in size. When ready, add yeast mixture to the buttermilk mixture and stir until just combined. 
  4. In a large bowl attached to a stand mixer, using the dough hook attachment, combine flour mixture and the buttermilk-yeast mixture and continue to mix until a sticky dough begins to form. Scrape any dough from the attachment and add it to the remaining dough in the bowl.  Loosely cover the bowl with a clean cloth and rest for 30 minutes in a warm, draft-free area. Dough should rise slightly. 
  5. Heat oven to 375°F (190°C).  Lightly grease 24 muffin tins; set aside. 
  6. On a lightly floured surface, knead dough several times until the dough becomes easy to work with; roll into a ball.  
  7. Using a bench scraper, cut dough in half and cut each half into quarters.  Continue cutting each dough piece equally until there are 72 pieces; about 1 inch rounds.  Roll each piece into a ball and place 3 balls to form a clover shape into each muffin tin. Loosely cover with a clean cloth in a warm place for 30 to 45 minutes or until doubled in size. 
  8. Uncover the dough and using a soft pastry brush, gently coat the tops with melted butter. Be sure to brush lightly as the brush could push the air out of the dough.
  9. Bake for 15 minutes until the tops are golden brown. Serve warm. 


  • Prep Time: 1 hour 45 minutes
  • Cook Time: 15 minutes
  • Cuisine: American

Keywords: clover rolls, dinner rolls, buttermilk bread,

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