Home » Easy Homemade Milk Kefir Dinner Rolls | Quick Recipe

Easy Homemade Milk Kefir Dinner Rolls | Quick Recipe

I have a continuous supply of milk kefir in my kitchen. A few days ago, I had a thought about baking with kefir. Milk kefir is similar to buttermilk and would add a wonderful texture and flavor to baked goods. I decided to try milk kefir dinner rolls and they turned out amazing! So delicious, soft, and fluffy!

In all honesty, I don’t know why I don’t make dinner rolls more often. They are easy to make and are so delicious!

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I prefer a lofty, soft dinner roll that isn’t too sweet. This roll recipe fits that bill to a T.

Milk kefir is a fermented milk drink that is a little fizzy and is quite tangy. We make smoothies every day with it and love to have it with frozen fruit and honey.

It is also a gut healthy drink that is super healthy for the digestive system.

I’ve been using milk kefir in different recipes for a while now, like muffins and biscuits, but never tried a dinner roll until now.

My husband said these were his favorite dinner rolls I’d ever made and I have to agree.

They are soft, fluffy, and melt in your mouth delicious!

For this recipe you will need:

  1. Flour – I use freshly milled hard white wheat. You can use all purpose flour, bread flour, or whole wheat flour.
  2. Milk kefir (buttermilk will work well also)
  3. Egg
  4. Instant yeast
  5. Salt
  6. Honey
  7. Olive oil (may also use any oil of your choice)

I use freshly milled hard white wheat for these rolls, however, you can use any flour you want. Just make note that you need to add the flour slowly until a soft dough forms.

How to make Milk Kefir Dinner Rolls

In the bowl of a stand mixer with a dough hook attachment, add 1 cup of warmed milk kefir. You do not need to get it hot, just lukewarm.

Add the oil, honey, egg, and salt. Mix well.

Add 2 cups of flour and mix until combined.

**If using freshly milled flour, add 2 cups of the flour, cover with plastic wrap and let soak for 30 minutes to an hour before proceeding with the recipe to soften the bran and germ in the whole grain flour**

Sprinkle the yeast on top and add remaining flour 1/2 cup at a time until a soft dough forms.

Note: If using active dry yeast, first proof it in some warm water for 5-10 minutes until foamy and then add to the recipe

Knead for 10 minutes on speed 2.

You can also mix this in a large bowl and knead by hand

Note: The dough may be a little sticky but with kneading and developing the gluten it will come together. Do not add enough flour to make a dough that is not sticky before kneading.

After kneading, place dough in a greased bowl and cover with plastic wrap or a damp tea towel.

Let the dough rise until doubled in a warm place.

Punch down the dough and turn onto a lightly floured surface.

Divide into 8 equal pieces and roll into balls.

Drag each dough ball against the table to seal the seams.

Preheat the oven to 400 degrees F.

Place rolls on a greased sheet pan or a baking sheet with a piece of parchment paper, and sit on top of the oven while it is preheating covered with a damp tea towel.

Bake in preheated oven for 15 minutes until golden brown.

Internal temperature should be 195-205 degrees F.

Place on a cooling rack or wire rack to cool completely before storing.

Storage

Store in plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Milk Kefir Dinner Rolls

Milk Kefir Dinner Rolls

Yield: 8 Rolls
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

The addition of the milk kefir to these dinner rolls makes them soft, fluffy, and absolutely delicious!

Ingredients

  • 3 cups Flour
  • 2 1/2 tsp Instant Yeast
  • 1 tsp salt
  • 1 egg
  • 1 cup milk kefir (lukewarm)
  • 2 tbsp oil
  • 2 tbsp honey

Instructions

  1. In the bowl of a stand mixer add the warmed milk kefir, honey, oil, salt, and egg. Mix well.
  2. Add 2 cups of flour and mix until combined.
  3. Add the yeast.
  4. Add remaining flour 1/2 cup at a time until a soft dough forms.
  5. Knead for 10 minutes.
  6. Place in greased mixing bowl and cover.
  7. Allow to rise until doubled, about an hour to 2 hours.
  8. Preheat oven to 400 degrees F.
  9. Punch down dough and divide into 8 equal portions.
  10. Roll out into roll shapes and drag bottom on the counter to give it tension.
  11. Place on a greased baking dish.
  12. Sit on top of oven as it preheats covered with a damp towel.
  13. Bake for 15 minutes.
  14. Place on cooling rack to cool.

Notes

I used freshly milled hard white wheat.

Store in plastic bag or airtight container for 3-4 days.

Freeze in freezer bag for up to 3 months.

Nutrition Information
Yield 8 Serving Size 1 roll
Amount Per Serving Calories 245Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 25mgSodium 360mgCarbohydrates 42gFiber 2gSugar 6gProtein 8g

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One Comment

  1. Wow! Just made these rolls last night and they were amazing. We didn’t have Kefir so I used
    “Saco” buttermilk. These were my favorite freshly milled flour rolls! Thank you so much for this recipe.
    Question, Mary – Could this recipe be made into a loaf of bread? If yes, would it make about a
    1 pound loaf or could it be doubled? Thanks so much for your help!

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