Easy Homemade Soup Rolls
There is truly nothing quite like the aroma of freshly baked bread/rolls filling the kitchen. If you are anything like me, a warm bowl of soup just isn't complete without something delicious to dip into it. That is why I created these Easy Homemade Soup Rolls—designed specifically with a slightly crusty exterior and a tender crumb to hold up against your favorite broths and chowders.
While yeasted rolls do take two rises, the best part is that you can set them to rise and keep checking things off your to-do list in between! Once those rises happen, the baking process is quick, and they should be eaten straight out of the oven for the ultimate roll-eating experience (if you know, you know).
Ingredients
For the Rolls:
Warm water
Honey:
Instant yeast
Granulated sugar
Buttermilk
Unsalted butter
Egg
Sea salt or kosher salt
Bread flour or all-purpose flour
For the Egg Wash (for that signature crust):
Cold buttermilk
Cold water
Egg white
How To Make These Soup Rolls
Step #1 - Proof the yeast: In a small bowl, combine the warm water, granulated sugar, and instant yeast. Stir gently and let sit until nice and foamy on top, about 5 minutes.
Step #2 -Make the dough: In a large bowl (or the bowl of a stand mixer fitted with the dough hook), add the proofed yeast, honey, ⅔ cup warm buttermilk, softened butter, and egg. Whisk or mix on low speed until mostly combined (30 seconds to 1 minute). Add the salt and 2 ½ cups flour. Mix on low until combined and the dough pulls away from the edges. Add a little more flour if too sticky, or a splash more buttermilk if too dry and not coming together cohesively.
Step #3 - Knead the dough: Using the machine on low speed or kneading by hand, work the dough until smooth and elastic (about 5-7 minutes).
Step #4 - First rise: Grease a meduim-large bowl, place the dough inside, and turn it over to coat all sides. Cover with plastic wrap or a clean towel and place in a warm spot—or an oven set to a proof setting (100°F). Let rise for about 1 hour, or until doubled in size.
Step #5 - Shape & prep: Right before the dough finishes rising, line a baking sheet with parchment paper or a silicone baking mat. Turn the risen dough out onto a lightly greased, clean surface and roll it into a large rectangle (about ¼-inch thick). Using a knife, pastry cutter, or pizza cutter, cut the rectangle into 14 pieces (cut lengthwise once and 6 times vertically to create a 2x7 grid). Roll each piece up tightly, pinch the bottom to seal, and place on the prepared baking sheet. Repeat with the remaining dough.
Step #6 - Second rise: Cover the shaped rolls with a clean towel and let rise again until doubled in size, about 45 minutes to 1 hour.
Step #7 - Make the egg wash: In a small bowl, whisk together the egg white, cold water, and cold buttermilk.
Step #8 - Bake, cool & serve: Toward the end of the second rise, preheat your oven to 375°F. Brush the top of each risen roll gently with the egg wash. Bake until golden brown and delicious, about 12-15 minutes. Remove from the oven and let cool slightly. For an extra touch of richness, brush the warm tops with a little melted butter right before serving!
Why These Rolls Are a Healthier Choice
When baking at home, I love finding ways to nourish our bodies without sacrificing flavor or comfort. Here is why these homemade rolls fit beautifully into a health-conscious lifestyle:
Lower in Refined Sugar: This recipe uses half the sugar of traditional dinner rolls, relying on a touch of natural honey instead for subtle sweetness without the heavy blood sugar spike.
Controlled Sodium: Crafted with just the right amount of sea salt to enhance flavor naturally, keeping sodium levels lower than store-bought or restaurant alternatives.
Wholesome Dairy & Protein: Using real buttermilk and an egg adds high-quality protein, B-vitamins, and calcium to support muscle recovery, bone health, and sustained energy.
Gut-Friendly Fermentation: Allowing the active instant yeast to naturally ferment and rise gives your digestive system an easier time breaking down the bread compared to heavily processed commercial alternatives.
Recipe Tips For These Soup Rolls
Watch your moisture: Your dough may lean slightly dry depending on your kitchen's humidity, so don't hesitate to add a bit more buttermilk for the best dough consistency.
Don't rush the rises: Allowing the rolls to complete their full rise times is essential for achieving that light, fluffy interior texture and professional look.
Temperature matters: Warm buttermilk and water are crucial to activate the yeast properly and help your rolls rise to perfection.
The secret to the crust: The specific egg wash blend is your secret weapon for creating that gorgeous golden-brown exterior that holds up so well against warm soup broths.
What to Serve These With
Creamy tomato basil soup, chicken noodle, clam chowder, ect.
How to Store & Freeze
Counter: Store in an airtight bag or container at room temperature for 1-3 days.
Freezer: Freeze in a freezer-safe bag or container for up to 1-2 months.
To Reheat: Warm the rolls up in a low oven or toaster oven before serving to bring back that freshly-baked crunch!
What kind of soup are you planning to dip these homemade rolls into first?
For the Rolls:
- 2 ½ tablespoons warm water (about 110-115°F)
- 1 tablespoon honey
- 1 ½ teaspoons instant yeast
- ½ teaspoon granulated sugar
- ⅔ to 1 cup buttermilk, warmed
- 3 tablespoons unsalted butter, softened
- 1 large egg
- ½ teaspoon sea salt (or kosher salt)
- 2 ½ cups bread flour (or all-purpose flour), more if needed
For the Egg Wash:
- 1 tablespoon cold buttermilk
- 1 teaspoon cold water
- 1 large egg white (no yolk)
For the Rolls:
- 37ml warm water (about 43-46°C)
- 21g honey
- 4.5g instant yeast
- 2.5g granulated sugar
- 160ml to 240ml buttermilk, warmed
- 42g unsalted butter, softened
- 1 large egg
- 3g sea salt (or kosher salt)
- 300g bread flour (or all-purpose flour), more if needed
For the Egg Wash:
- 15ml cold buttermilk
- 5ml cold water
- 1 large egg white (no yolk)
- Proof the yeast: In a small bowl, add the warm water, granulated sugar, and instant yeast. Stir gently and let sit and proof (get nice and foamy on top), about 5 minutes.
- Make the bread dough: In a large bowl or the bowl of a stand mixer with the dough hook, add the proofed yeast, honey, ⅔ cup warm buttermilk, softened butter, and egg. Whisk or mix on low speed until mostly combined, 30 seconds to 1 minute. Add the salt and 2 ½ cups flour, mixing on low until combined and the dough is pulling away from the edges. Add more flour if it is too sticky or more buttermilk if it is too dry and not cohesively coming together.
- Knead the dough: Either using the machine (on low speed) or kneading by hand, work the dough until smooth and elastic, about 5-7 minutes. Add more flour as you work if the dough becomes too sticky—you just want it to be slightly sticky to the touch after the whole kneading process.
- Let the dough rise: Grease a large bowl and place the dough into the bowl, turning around to coat all sides. Cover with plastic wrap or a clean towel and stick in a warm spot (or place in an oven set to the proof setting around 100°F). Let rise for about 1 hour or until doubled in size. Right before the dough is risen, line a baking sheet with parchment paper or a silicone baking mat.
- Shape & prep rolls: On a lightly greased and clean surface, pour out the risen dough and roll into a large rectangle about ¼-inch thick. Using a knife, pastry cutter, or pizza cutter, cut the rectangle into 14 pieces (cut lengthwise once and 6 times vertically, creating a 2x7 grid). Roll each piece of dough up into a tight roll and pinch the bottom before placing on the prepared baking sheet. Repeat with the rest of the pieces.
- Once more rise: Cover the rolls with a clean towel and let rise again until doubled in size, about 45 minutes to 1 hour.
- Make the egg wash: In a small bowl, whisk the egg white, water, and buttermilk together.
- Bake the rolls: At the end of the second rise, preheat the oven to 375°F. Once the rolls are risen, brush each top gently with the egg wash and place in the preheated oven. Bake the rolls until golden brown and delicious, about 12-15 minutes.
- Cool and serve: Remove and let cool slightly before serving. Brush the tops of the rolls with melted butter if you desire!
- Lower Refined Sugar: Features half the sugar of traditional dinner rolls, using ½ natural honey instead for a lower blood sugar impact.
- Controlled Sodium: Uses a lower amount of salt for a healthy flavor profile that supports cardiovascular wellness without sacrificing taste.
- Nutrient Support: Real buttermilk and eggs supply wholesome protein, calcium, and B-vitamins to support muscle recovery and steady energy.
- Moisture Control: Your dough may lean more dry than wet, so add more buttermilk for the best dough consistency and moisture level.
- Rise Times: Allow the rolls to rise fully for both rise times to achieve the ultimate light, fluffy texture and look.
- The Secret Crust: Warm buttermilk and water activate the yeast properly, while the specialized egg wash guarantees that crunchy exterior and golden-brown color ideal for dipping.
- Creamy French onion gnocchi soup *(link recipe here)*
- Hearty vegetable stews and comforting seasonal chilis
- Counter: Place in an airtight bag or container and enjoy at room temperature for 1-3 days.
- Freezer: Freeze in a freezer-safe container or bag for up to 1-2 months.
- Reheating: Warm the rolls up in the oven or toaster oven before serving to restore their fresh-baked crunch.
*Percent Daily Values are based on a 2,000 calorie diet. Estimated values.
| Nutrient | Amount | % Daily Value |
| Calories | ~130 | 6% |
| Protein | ~4g | 8% |
| Carbohydrates | ~21g | 8% |
| Fat | ~3g | 4% |
| Fiber | ~1g | 3% |
| Sugar | ~3g | — |
| Sodium | ~110mg | 5% |
