How to Make Buttermilk Dinner Roll (Traditional & Healthy Version)
Buttermilk Dinner Rolls, though a classic Western bread, have become a beloved staple in Malaysian multicultural cuisine, especially enjoyed in local bakeries and at home. Malaysian Buttermilk Dinner Rolls are soft, fluffy, and subtly sweet—perfect for pairing with local dishes like kari ayam (chicken curry) or enjoying with a warm cup of teh tarik. The use of buttermilk in this recipe lends a tender crumb and a gentle tang, creating a uniquely Malaysian twist when combined with local flavors such as pandan essence or a hint of gula Melaka for sweetness. In Malaysia, bread-making has been influenced by British colonial history, yet it now reflects the country's vibrant diversity. These healthy Buttermilk Dinner Rolls are often prepared for family gatherings, festive occasions, or as part of an everyday breakfast spread. This version is designed to be lighter, using wholesome ingredients and a reduced-fat approach while maintaining the familiar pillowy texture. These rolls are a great introduction to baking for home cooks seeking to blend tradition with health-conscious choices.
Ingredients
- 1 1/2 cups High-protein wheat flour (tepung gandum protein tinggi)
- 1/2 cup Low-fat buttermilk (susu mentega rendah lemak)
- 1 1/4 tsp Active dry yeast (yis kering)
- 1 tbsp Gula Melaka (or brown sugar)
- 1/2 tsp Salt (garam)
- 1 tbsp Light olive oil (minyak zaitun ringan)
- 1/4 tsp Pandan essence (optional, for fragrance)
- 1/4 cup Warm water (air suam)
- 1 Egg white (for glazing (optional))
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine warm water, active dry yeast, and gula Melaka. Let it sit for 5 minutes until the mixture becomes frothy.
Step 2 · Add buttermilk
Add buttermilk, light olive oil, and pandan essence (if using) to the yeast mixture. Stir to combine.
Step 3 · Gradually mix in the high-protein wheat flour and salt
Gradually mix in the high-protein wheat flour and salt. Stir until a soft dough forms.
Step 4 · Knead the dough on a lightly floured surface for 8 minutes until sm...
Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
Step 5 · Place dough in a lightly oiled bowl
Place dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 45 minutes).
Step 6 · Punch down the dough
Punch down the dough, divide into 4 equal pieces, and shape into rolls. Arrange on a lined baking tray.
Step 7 · Brush rolls with egg white for a glossy finish (optional)
Brush rolls with egg white for a glossy finish (optional). Let rise for another 15 minutes.
Step 8 · Bake in a preheated oven at 180°C for 20 minutes
Bake in a preheated oven at 180°C for 20 minutes, or until golden brown. Cool slightly before serving.
Why this recipe is healthy
This recipe reduces saturated fat by using low-fat buttermilk and light olive oil instead of butter, making it suitable for those watching their cholesterol. High-protein flour supports muscle health, and the use of natural sweeteners keeps the glycemic index lower. The inclusion of pandan essence adds antioxidants with minimal calories, making these rolls a guilt-free treat.
A note on tradition
Buttermilk Dinner Rolls are a testament to Malaysia's embrace of international flavors, adapted to local tastes and ingredients. While not traditionally Malaysian, these rolls are now found in many local artisan bakeries, especially in urban areas like Kuala Lumpur and Penang. Often served during family gatherings or festive open houses (rumah terbuka), they symbolize Malaysia’s love for food sharing across cultures.