Small Batch Buttermilk Cluster Rolls are soft, pull-apart dinner rolls baked in a springform pan for extra-tender sides and fluffy centers. This 12-roll recipe is perfect for small gatherings and weeknight dinners.

Why bake rolls in a Springform pan?

Baking in a springform pan causes the rolls to rise upwards, creating large, tender rolls.  These cluster rolls bake together in a circular shape which looks lovely on a dinner table or buffet. Leave the rolls in the pan for easy transport. 

Brush with an egg wash before baking

Why Cook Small Batch Rolls?

Small batch rolls are ideal for small families, a cozy dinner, or a spread with multiple breads and sides. These rolls are perfect for sopping up sauces and gravies or to make small sandwiches.  

How to make the best soft homemade rolls

  1. Combine all ingredients – add just enough flour to make the ball of dough soft, and not sticky. 
  2. Let rise in a warm space. We recommend heating 1 cup of water in your microwave for 2 minutes, then remove the water and use the warmed microwave oven to proof the dough. 
  3. Cut 12 pieces of dough. We cut the dough in half, then in half again, then in thirds – creating 12 same-size pieces. 
  4. Prepare springform pan and add balls of dough. 
  5. Rise again, coat with egg wash, and bake. 
  6. Watch the rolls as they bake – cover with foil if they brown too quickly. 
  7. Let sit for 10-15 minutes after baking before removing the outer ring of the pan. 

What size springform pan to use?

We use a 9-inch springform pan for this recipe, but also suggest trying smaller pans to create individual servings of 3-4 rolls each. A larger springform pan would also work, although the rolls would not rise as tall

Enjoy small batch recipes?

Try: Small Batch Levain Bakery Chocolate Chip Cookies, or  make some Gruyere and Bacon Egg Bites, and 15 Minute Coconut Protein Bites –– perfect for dividing into small portions to eat later. 

First Published February 2010, updated with new photos and content

Small Batch Buttermilk Cluster Rolls

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Author: Si Foster
Course: bread
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Raising Time x 2: 1 hour
Total Time: 2 hours 40 minutes
Servings: 12 rolls
Easy to make small batch Buttermilk Cluster Rolls are light and fluffy and perfect for any dinner!

Ingredients 

  • 2 cups buttermilk, warmed to about 110 degrees
  • 2 ¼ teaspoons active dry yeast, or ¼-ounce packet
  • 1 teaspoon salt
  • 1 tablespoon honey or sugar
  • 4-5 cups all-purpose flour
  • 1 egg + 1 teaspoon water
  • 1 tablespoon sesame seeds, (optional)

Instructions

  • In the bowl of a stand mixer whisk together buttermilk, yeast, salt, and honey. Let sit until foamy, about 10 minutes.
  • Add flour one cup at a time, adding additional flour if needed to make a soft but not sticky dough. Mix on medium-low speed until dough forms a ball and pulls away from the side of the bowl.
  • Cover bowl with plastic wrap and set aside in a warm place to let dough rise until doubled in size, about 1- 1 ½ hours.
  • Grease a 9-inch round springform pan. Uncover dough and divide into 12 portions. Roll each dough piece into a ball and place in pan.
  • Cover pan with plastic wrap and let rolls rise until doubled in size, about 45 minutes to 1 hour.  
  • Preheat oven to 375 degrees. Place rack in the center of the oven.
  • In a small bowl, whisk together egg and 1 teaspoon of water. Uncover dough and brush egg mixture over the top. Sprinkle with sesame seeds if desired.
  • Bake rolls until golden brown, about 25-30 minutes. Watch and cover rolls with a sheet of foil if they begin to brown too much.
  • Transfer to a wire rack and let cool at least 15 minutes before serving.

Equipment

  • 1 9 inch springform pan

Did you make this recipe?

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