Overnight Buttermilk Soft and Fluffy Cinnamon Rolls

Averie Sunshine
4.64 from 105 votes
Updated: Mar 23, 2026
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❤️ My Overnight Cinnamon Rolls Recipe results in sweet, fluffy rolls that are ultra-fluffy, thanks to the buttermilk in the dough. Topped with homemade cream cheese frosting, they’re one of my favorite make-ahead breakfasts or brunches for Easter, holidays, and special occasions!

Overnight Cinnamon Rolls with cream cheese frosting.

Soft & Fluffy Overnight Cinnamon Rolls

Homemade cinnamon rolls always sound great in theory… until you realize you’d need to wake up at 5 am just to have one with your 10 am coffee. No, thanks!

Luckily, I was able to fix that with this overnight cinnamon buns recipe. These rolls are some of the best I’ve ever made, which is saying a lot, because I’ve tested countless cinnamon roll variations. My chocolate cinnamon rolls, carrot cake cinnamon rolls, and pumpkin cinnamon rolls are all delicious.

But you just can’t beat the classic flavor, especially when these rolls are made with an ultra-soft, fluffy dough that’s light without being overly dense and a brown sugar-cinnamon filling that melts into a caramel-like sauce. Topped with a dreamy cream cheese frosting, they taste like they came from a bakery but are simple to make at home.

My overnight prep process ensures there are no shortcuts while keeping the process simple and eliminating stress in the morning. It’s the best of both worlds, which is why these rolls have a nearly 5 -star rating with over 100 reviews! Take a look at what readers are saying:

I’ve been making these cinnamon rolls for over a decade (12+ years, I think, as of 2025) and they are everyone’s favorite! I’ve made them dozens of times at this point and the recipes comes out perfectly every time, which is not an easy feat for *any* bread recipe.

Annie

I’ve made this recipe MANY times now over several years. It’s my go-to Christmas morning recipe. Being able to make the dough the night before is a lifesaver. And everyone who’s ever had one of these has raved!! 

Jana

Two cinnamon rolls with icing on white plates, accompanied by extra icing on the side.
A biscuit filled with sausage and gravy served on a plate.

Ingredients and Notes

To make the best cinnamon roll recipe ever, you’ll need: 

  • All-purpose flour: You can also use bread flour, but the rolls will be chewier. I prefer all-purpose flour for a soft, fluffy consistency. I haven’t tested this recipe with gluten-free flour
  • Instant dry yeast: I used Red Star Platinum instant yeast, which is my gold standard. It’s an instant dry yeast, so you don’t have to proof it first with water and wait for it to get bubbly and foamy. Just sprinkle it right into the bowl with the other ingredients and then pour the liquids over the top of everything. When I deviate from Platinum and use other yeast, my dough doesn’t rise as well and doesn’t bake up as puffy and fluffy. Do not substitute active dry yeast. It’s not the same
  • Baking staples: Granulated sugar, salt, unsalted butter, large eggs
  • Buttermilk: If you don’t have buttermilk on hand, you can make your own with milk and white vinegar. Or, use powdered buttermilk. (See the recipe card below)
  • Cinnamon sugar filling: Unsalted butter, light brown sugar, and cinnamon
  • Cream cheese frosting: Unsalted butter, cream cheese, vanilla extract, confectioners’ sugar, and salt

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Homemade Cinnamon Rolls 

This overnight cinnamon rolls recipe is simple, but there are quite a few steps. I highly recommend reading over the reicpe card a few times before starting and planning accordingly. Here’s an overview of the process:

Make the dough: Prep the wet and dry ingredients. Then, beat the wet ingredients in with the dry ingredients using a stand mixer fitted with a paddle attachment. Switch the paddle attachment with a dough hook, and knead the dough, adding more flour as needed. Note that the dough is very sticky and tacky and is supposed to be that way!

Proof the dough: Transfer the dough to a large bowl that has been greased with cooking spray, cover, and let it rise in a warm, dry place until it doubles in size.

    Bread dough rising in a speckled green bowl covered with plastic wrap.
    A hand punching down risen dough in a green speckled bowl.
    Dough rising in a colorful speckled bowl covered with plastic wrap.

    Shape the cinnamon rolls: Punch the dough down, transfer it to a floured work surface, and knead until smooth. Roll the dough out into a large rectangle, and butter the dough, leaving a border around the edges. Sprinkle brown sugar over the dough, and roll it into a tight log. Pinch the seam closed, and stretch the log out evenly. Slice the dough into equal-sized rolls.

    Bake the rolls: Arrange the rolls, cut side down, in a prepared baking pan, and cover with plastic wrap. Let the rolls rise and double in size before baking. Then, bake until they’re lightly golden brown on top and cooked through.

    Unbaked cinnamon roll dough with cinnamon sugar topping.
    Making cinnamon rolls: dough with cinnamon filling rolled up, ready to be sliced and baked.
    Tray of cinnamon rolls covered with plastic wrap.

    Prep the frosting: While the rolls cool, beat the frosting ingredients in a stand mixer or medium bowl. Then, spread the frosting over the semi-cooled rolls in the baking dish, and enjoy!

      overnight cinnamon rolls topped with cream cheese frosting.

      My Top Tips for Success

      • Don’t over-flour the dough. This dough is supposed to be soft, sticky, and slightly messy. That’s what gives you that ultra-fluffy, tender texture. Adding too much flour will result in dense, bready rolls. Trust the process.
      • Temperature matters more than you think. Warm (not hot) buttermilk is key to activating the yeast properly. If it’s too hot, you’ll kill the yeast. If it’s too cold, your dough won’t rise well. Aim for “warm bath water” vibes if you’re not using a thermometer.
      • Create a warm rising environment. If your kitchen runs cold, use the oven trick: briefly warm it, turn it off, and let your dough rise inside. This makes a huge difference in getting that soft, pillowy texture.
      • Use unflavored dental floss to cut the rolls. It sounds weird, but it’s the best way to get clean slices without squishing the dough (way better than a knife).
      • Adjust the frosting. I prefer a simple cream cheese icing, but you can add milk, cream, buttermilk, orange zest, almond extract, or whatever you like to make the flavor your own.
      Overnight Cinnamon Rolls — These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Top them with homemade cream cheese frosting and enjoy!
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      4.64 from 105 votes

      Overnight Soft and Fluffy Cinnamon Rolls

      By Averie Sunshine
      ❤️ These overnight cinnamon rolls are ultra soft and fluffy thanks to the buttermilk in the dough. Top them with homemade cream cheese frosting and enjoy!
      Prep Time: 30 minutes
      Cook Time: 22 minutes
      Rise Time: 4 hours
      Total Time: 4 hours 52 minutes
      Servings: 12 servings

      Equipment

      Ingredients 

      Dough

      • up to 4 1/4 cups all-purpose flour, divided
      • ⅓ cup granulated sugar
      • 2 ¼ teaspoons instant dry yeast, one 1/4-ounce packet, I use Red Star Platinum
      • pinch salt, optional and to taste
      • 6 tablespoons unsalted butter, melted (3/4 of one stick)
      • 3 large eggs, lightly whisked
      • ¾ cup buttermilk*, See Notes

      Filling

      • ½ cup unsalted butter, 1 stick, very soft – let it sit out while dough rises
      • 1 to 1 ¼ cups light brown sugar, packed (granulated sugar or a half-and-half combo of white and brown sugars may be substituted)
      • 3 to 4 teaspoons cinnamon, or to taste (I use 5 teaspoons)

      Cream Cheese Frosting

      • ½ cup unsalted butter, softened
      • 6 ounces cream cheese, softened
      • 1 tablespoon vanilla extract
      • 1 pound confectioners’ sugar, 4 cups
      • ½ teaspoon salt, optional and to taste

      Instructions 

      Make the Dough

      • To the bowl of a stand mixer fitted with the paddle attachment, combine 4 cups flour, 1/3 cup sugar, yeast, salt to taste; set aside.
      • Place 6 tablespoons butter in a small microwave-safe bowl, and heat to melt, about 45 seconds; set aside.
      • Crack eggs in another bowl and whisk; set aside.
      • Add buttermilk to a glass measuring cup and warm to temperature, about 45 seconds on high power in the microwave. Tips – Based on the type of yeast used, milk temperatures will vary. Red Star Platinum yeast calls for warmer temperatures than most, 120 to 130F; other brands and yeast call for much lower temperatures, about 95 to 105F. Warm milk according to manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is highly recommended, but if you’re not, make sure the milk is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast. If the milk separates or gets a little funny looking after being warmed, whisk it to smooth it out.
      • To the dry ingredients in the stand mixer, add the melted butter, eggs, buttermilk, and beat on medium-low speed for about 1 minute, or until combined.
      • Switch to the dough hook (the dough will have stuck to the paddle and just pick off what you can and put it into the bowl) and knead for 10 to 12 minutes (15 to 18 minutes by hand).
      • If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom. Tips – This is a very sticky, tacky, moist, and borderline sloppy dough; don’t be tempted to over-flour it. It’s supposed to be that way. The more flour you add now, the less fluffy and more dense the rolls will be. Dough should clear the sides of the mixer while kneading but sticking to the bottom is fine. However, if the dough is simply too sloppy to work with, you can't move it from mixing bowl to rising bowl, it does need more flour so add some, as little as you can get away with, until you can work with the dough more easily.
      • Remove the dough from the mixing bowl, spray a large mixing bowl with cooking spray, and place the dough in the bowl. Cover with plastic wrap and place it in a warm, draft-free place to rise for about 2 to 2 1/2 hours, or doubled in size. I keep my bowl inside a powered-off oven. Every 45 minutes or so, I power on the oven for 1 minute to 400F, as if I am preheating it, then I power it off. Do not, repeat not, keep the oven on. These short bursts of 1 minute of heat create a stable 85F-ish warm environment, ideal for the yeast. If your rising spot is cold, it will take longer than 2 1/2 hours.
      • Prepare a 11-by-17-inch or similar sized jellyroll pan or sheetcake pan with a raised edge, or use a 9-by-13-inch pan. I prefer a jellyroll pan because it’s slightly larger so the rolls are less squished, have more room to rise, and bake more evenly. Line pan with aluminum foil, spray with cooking spray; set aside.

      Shape the Cinnamon Rolls

      • After dough has doubled in size, punch it down. Turn dough out onto a floured Silpat or floured countertop. Knead it lightly for about 2 minutes.
      • With a rolling pin, roll it out to a 16-by-12-inch rectangle; just slightly larger than a standard Silpat.
      • With a knife, butter the dough with 1/2 cup soft butter, leaving a 3/4-inch border around the edges.
      • Sprinkle the brown sugar over it. Sprinkle the cinnamon over the brown sugar; I was very generous with the cinnamon and used almost 5 teaspoons and recommend at least 3; just eyeball it and shake it on.
      • Loosen the dough from the counter using a bench scraper (or metal spatula), and starting with a long edge, roll the dough into a tight log. Pinch the seam closed and turn log so seam side is down.
      • Gently stretch the log to be 18 inches in length with an even diameter all the way around and pat the ends to even them up. Don’t fret if your log isn’t perfect; it’s okay.
      • Slice the cylinder into 12 evenly sized rolls (about 1 1/2 inches wide) using a bench scraper, serrated knife, or plain unwaxed dental floss (works great to not squish and compact the log).
      • Arrange the rolls cut side down in the prepared baking pan. Cover with plastic wrap.
      • If making the rolls straight through: Let rise in a warm, draft-free place until the rolls have nearly doubled in size, 1 to 1 1/2 hours.
      • If making the rolls overnight: Don’t let rolls rise after they’ve been sliced and placed in covered pan. Place pan in refrigerator for up to 16 hours. Before baking, let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour.

      Bake the Rolls

      • For either version, bake at 350ºF for 22 to 25 minutes, or until lightly golden on top and cooked through but not overly browned.
      • While the rolls cool, make the frosting.

      Make the Cream Cheese Frosting

      • To the bowl of a stand mixer fitted with the paddle attachment, combine 1/2 cup butter, cream cheese, and beat on medium speed to combine, about 1 minute.
      • Add the vanilla, 3 cups confectioners’ sugar (I don’t bother sifting), and beat until smooth and fluffy, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
      • Add remaining 1 cup of sugar (or more, or none) as necessary, to taste, based on desired frosting consistency and flavor.
      • Spread the frosting over the tops of the semi-cooled rolls and serve. Tips – Make sure they're not too warm or the frosting will melt. You may not use all the frosting if you don't like a lot of frosting on your rolls. That's fine, you don't need to use it all. Extra frosting will keep airtight in the fridge for many weeks or you can freeze it.

      Notes

      Buttermilk: You need to use buttermilk and I use fresh buttermilk (Trader Joe's brand). However, if you don't have fresh buttermilk on hand I recommend the following because you cannot just use regular milk or water.
      • Make your own buttermilk with whole milk and vinegar. Add 3/4 cup of 2% or whole milk to a large measuring cup. Stir in 1 tablespoon of white vinegar. Let that mixture sit for 2 minutes before using in the recipe.
      • You can use powdered buttermilk. You’ll mix how many ever tablespoons the package calls for, with 3/4 cup of water, to yield 3/4 cup of buttermilk. For those who bake with or use buttermilk semi-frequently, but not so frequently to keep in in your fridge, keeping a tub of powdered buttermilk in your pantry is very handy. 
      Storing these rolls: Rolls are best eaten fresh, but will keep in an airtight container at room temperature for up to 5 days. Reheat leftover rolls for a few seconds in the microwave before serving. If you have issues with cream cheese frosting at room temperature, then refrigerate the leftover rolls; I don’t.
      For longterm storage, I recommend making the rolls as directed and then freezing unfrosted rolls; allow to thaw at room temp prior to serving and frost as directed. I prefer freezing finished rolls rather than freezing uncooked dough.
      For the cream cheese frosting: I recommend making this at night if you’re doing the overnight version, refrigerating it, and taking out along with the rolls as they rise so when you need it, it’s well softened.
      Frosting may be halved (makes about 3 cups as written), but unused frosting can be stored in the refrigerator for up to 2 weeks and I have frozen frosting for up to 3 months; I’d rather have too much than not enough.
      All measurements and ingredients are to taste; consider adding buttermilk, almond extract, orange zest, heavy cream, or your other favorite specialty tweaks as desired. I keep it very simple.

      Nutrition

      Serving: 1serving, Calories: 754cal, Carbohydrates: 108g, Protein: 9g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 12g, Cholesterol: 117mg, Sodium: 279mg, Fiber: 2g, Sugar: 63g

      Nutrition information is automatically calculated, so should only be used as an approximation.

      ©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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      Overnight Cinnamon Rolls Pinterest image.

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      4.64 from 105 votes (69 ratings without comment)

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      Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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      Comments

      1. Just wanted to take a moment to THANK YOU and to wish you a Merry Christmas! Our family tradition has always been fresh brewed tea and cinnamon buns on Christmas morning because we will be eating soooo much the rest of the day. I have always used the “bake-it-yourself biscuits” in a tube that I doctored. I wanted to make from scratch, but didn’t for two reasons – one, I am not an accomplished baker (great cook, but not a baker) and two, never wanted to commit to getting up at 3 a.m. and staying up most of the night for homemade ones! Your recipe took care of all that! This was my first time with a yeast recipe and with using my sister-in-laws’ stand mixer! Both worked great! My dough was never the sloppy mess you described, not sure why – but a few turns with the paddle and then onto the dough hook for 11 minutes gave me a phenomenal dough. I used Red Star yeast, but my store didn’t have platinum – it still worked great. Made the cream cheese frosting with vanilla and a splash of maple syrup. The dental floss worked like a charm and taking my biscuits out around 4 a.m. for a 7 a.m. bake they had all almost doubled in size (they sat on the stove with the range hood’s light on them that caused the area to be nice and warm. My family decided it is a new tradition and truly anyone (even a novice) that reads this recipe should try it. Your detailed step by step recipe along with the hint to read it completely several times, really made the difference. Thank you again for making this a wonderful start to a wonderful day!

        Reply

        1. Thanks for trying this recipe and the fact that this was your first yeast recipe ever (and you chose cinnamon rolls, much more of a challenge than say breadsticks) and your first time using your SILs stand mixer, and that everything came together for you is great to hear! So glad these will be on your holiday menu plan for years to come. And I’ve found that with yeast recipes in particular, one can never be too specific enough with directions so glad they were helpful for you!

          Reply

      2. Oh my god! These are about to be put in the oven and I should really wait to comment, but they look so awesome!. I made an ATK recipe yesterday that seemed to have gone horribly wrong, so woke up at 5:30 to make this for Christmas Morning for my family. Your directions are amazing. I appreciate the detail. I will be looking at your other posts. Thanks so much!

        Reply

        1. So glad you’re happy! I use buttermilk in this recipe like ATK does but that’s about as similar as the two are :) Thanks for trying my recipe and glad you appreciate the detail. I’ve found in recipe writing, especially with yeast bread, you can never be too specific!

          Reply

      3. Hi! Saw these rolls on Pinterest and HAD to try them! I’ve tried so many different recipes but these looked amazing in your pictures so I went for it! Mine are cut up and rising again right now. I think I may not have added enough flour because they were sticky but I worked with it (I’ll def add more flour next time though). Do you have any tips for how to roll it tightly? Mine may have not rolled so well because they were sticky but I’m just wondering if you have a method! Can’t wait to finish mine!

        Reply

        1. There are no secrets to rolling other than just time, patience, practice makes perfect :) And yes if your dough is overly sticky and it seems more flour would have helped, add it next time and that will help too! Thanks for trying the recipe!

          Reply

      4. I would like to make these ahead for a large family gathering. I saw that they can be frozen and then baked. Do I make them the night before and after the second rise freeze them? Do I make just make them up and freeze them and then let them thaw and rise? Do I cook them and then freeze them? When do I freeze them? I should add that I am not a bread maker or yeast user. These just sound so yummy, I want to try them. Thanks for your help!

        Reply

        1. I would make the rolls from start to finish. Then freeze the finished rolls. Then about 6 to 12 hours before your event, put them on the counter to thaw. Then, if you think they need it, put them in the oven for like 5 mins at about 200F, just to warm them, then ice them. You may not even need to do that, but it’s personal preference. Enjoy!

          Also these – 1 hour, SUPER easy & fast!
          https://www.averiecooks.com/one-hour-homemade-cinnamon-rolls-with-cream-cheese-frosting/

          Reply

      5. Hello,

        I tried these rolls once before (in the summer) and I did the overnight version, and took them out to rise before backing them and they were delicious! Some of the best cinnamon rolls I’ve had! However, I did notice that when I baked them, a lot of the butter/cinnamon/sugar that you spread on the rolls melted out? Is there some way to seal the bottom of the rolls to prevent this? Or did I not let them rise/soak in long enough?

        Thanks for your help & this awesome recipe!!
        Britt B.

        Reply

        1. Some seeps out; that’s natural, it does with any roll. You could pinch off the bottoms slightly more before placing in the pan and/or try to roll your log/cylinder tighter.

          Reply

      6. I made two batches, one with extra sugar and buttermilk. The first batch took for ever to rise. The second batch took a long time to rise as well. I put a water soaked towel in the oven as well as on top of the dough and put the oven on the lowest setting and it really helps proofing. Great recipe! I am going to make it with instant vanilla pudding tonight, maybe use one less egg.

        Reply

        1. Thanks for trying the recipe twice, Chip! I also have a brand new recipe – similar ingredients but they are ready in 1 hour!
          https://www.averiecooks.com/2013/12/one-hour-homemade-cinnamon-rolls-with-cream-cheese-frosting.html

          In the winter, things rise so slowly and a low oven/damp towel can really help, yes. I’ve never tried pudding mix in cinn rolls (Although in my #1 fave banana bread, I use it with great results)
          https://www.averiecooks.com/2012/08/banana-bread-with-vanilla-browned-butter-glaze.html

          LMK if you try w/ pudding mix and/or try the new 1 Hour Cinn Rolls!

          Reply

      7. Hi Averie. Just want to let you know I’m officially a fan! I made these last night/this morning and they were awesome. My family loved them. And I loved that they were so easy (I’ve never even used yeast before this). Keep up the great work!

        Reply

        1. Thanks for trying these and glad to hear you & your family loved them and that you found the recipe so easy! Nice! :) Thanks for LMK you tried this yeast and the recipe!

          Reply

      8. I tried to make the dough tonight. Mine was not sticky or moist or messy at all and I am like 98% sure that I measured everything correctly. I put it in a warm (but NOT on) oven with the plastic wrap on. The plastic wrap melted and the dough after an hour, looked like a baked roll of bread! What did I do? There is no way that I could have ever rolled it out – it was practically baked through!

        Reply

        1. Your oven was WAY WAY too warm. Are you sure it was off? You want a warm version of room temperature. Like a summer day in the 80s or 90s’s F. Not hot enough to melt plastic or bake bread! I’m thinking you way over-preheated your oven OR you left the oven on OR you have some crazy hot, fast oven that’s incredibly well-insulated and zero of the warm air just naturally escaped. Hard to believe that happened in 1 minute of the oven being on and then being powered off – in one little minute.

          In the future, although it will take longer to rise at normal room temps in the winter months, 68F-72F give or take, you may want to just keep at room temp until you figure out what’s going on with your oven or double check to make sure you followed the direction 100% to the T. I am thinking there was a bit of a communication breakdown somewhere. At this point, you pretty much have to bake them or toss them; keep a close eye on them when baking. Sounds like w/ your oven, won’t take long!

          Reply

      9. I went ahead and found another recipe, I’m a first time baker and feat the whole temperature thing, thank you for your help.

        Reply

        1. If you want to work with yeast, you’ll need to pay attention to temperature. There is just no way around it.

          Reply

        1. The recipe you just linked to in your comment is my recipe, the one here you’re commenting on. I love the rolls and recommend making them exactly as written. Instant yeast is very inexpensive, less than a $1 per packet and rather than tinkering with a recipe I know works beautifully as written and trying to talk you through modifications, just go pick up some instant yeast and start fresh with that and make it as written. Enjoy!

          Reply

      11. These cinnamon rolls were so light, fluffy, and cinnamon-y I couldn’t believe it. (Don’t tell my mom, but these were even better than hers!) I loved that they was an overnight option and all I had to do in the morning was pop ’em in the oven. Amazing recipe and I will definitely be making them again!

        Reply

        1. Hi Sarah! I’m thrilled you love them (and that they even beat your mom’s – okay that’s a serious high honor to come in ahead of anyone’s mom’s cooking – I won’t tell her…LOL) So glad you enjoy the make-ahead option. Me too! :)

          Reply

      12. i did the overnight method and they were on my counter for an hour and didnt double, so i took them outside covered the top in aluminum foil. might there be a problem with my dough? :(

        Reply

        1. Before you put them in the fridge overnight, as long as you had a nice, normal rise, soft fluffy dough that had doubled, and then sliced/rolled them up, you more than likely are fine.

          After taking them out of the fridge overnight, if you let them sit at room temp for about 2 hours and they’re not growing any more, then I would just bake them. Yeast likes a warm environment, like 100F. Think body temperature. When you say ‘outside’ I don’t know what that means but it sounds cold and drafty (yeast hate it and will not cooperate).

          Reply

      13. Hello! I made these today (not for breakfast though, as I can’t eat so much aftter I just wake up! ) and they are incredible! They are beautiful just too look at that I kinda feel sorry to eat them lol :) and that glaze…AMAZING! I must admit though, for as much as I like these rolls, I like your cinnamon roll coffee cake the best! Maybe because of its consistency or its richness, I dont know! :) Thanks for the recipe! ;)

        Reply

        1. Thank you so much for trying these and saying they look (almost) too pretty to eat! And for the pic you emailed me. You did such a great job! I am happy that you love these and of course that coffee cake. Yes that cake is super good, minus any of the work that goes into cinn rolls! Glad you’re a big fan :)

          Reply

      14. So i went through the recipe and have everything to make them but, i have active dry yeast from red star, and not instant dry yeast, do i activate my yeast first in buttermilk, before adding it to the flour?

        Reply

        1. I would say yes, you need to proof it, i.e. activate it in a warm liquid, in this case the buttermilk should do the trick. Being that I did not write the recipe this way, I haven’t tested it, but as long as you’re a somewhat experienced bread maker, you know what you should be looking for, foamy, frothy, etc.

          Reply