Bread Machine Dinner Rolls

"This is a great recipe that can be made the day ahead and refrigerated for up to twenty four hours, then baked when needed. Very easy to do and soooo good!"
 
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photo by kris.hodges_12155422 photo by kris.hodges_12155422
photo by kris.hodges_12155422
photo by Regina L. photo by Regina L.
photo by Ashley W. photo by Ashley W.
photo by Bonnie G #2 photo by Bonnie G #2
photo by Regina L. photo by Regina L.
Ready In:
35mins
Ingredients:
7
Yields:
12 rolls
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ingredients

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directions

  • Place ingredients into bread machine according to manufacturers directions.
  • Select dough cycle.
  • When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
  • If refrigerated, let dough set out for an hour before using.
  • To shape, divide dough into 24 equal parts and roll into balls in your hand.
  • Place on lightly greased baking sheet.
  • Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
  • Bake in preheated 400° oven for 15 to 20 minutes.
  • Brush tops with melted butter.

Questions & Replies

  1. What if I don't want to refrigerate my dough? Will I still get get results if I don't?
     
  2. Salted or unsalted butter?
     
  3. How do you get them in perfect ball shape. Mine had a great flavor and texture but im new to baking and cant get them to look circular lol!
     
  4. This may be a dumb question but the Ready Time said 35 minutes. The dough cycle took an hour, plus the mixing, the second rise for 20 minutes plus the baking. Am I missing something or did my dough machine take too long?
     
  5. I use this site alot,I love all the recipes I use on here! I put all my ingredients in before reading that the recipe called for the dough to be refrigerate :( I wanted them for dinner tonight! I won't do that again! Anywho will my rolls come out good if I don't refrigerate them? Thank you for the help!
     
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Reviews

  1. The absence of the fifth star is not for flavor, but rather servings. I divided mine out the first time into 24 rolls and they were small and cooked too fast. I tried them again last night making only 12 and they were perfect! Light, buttery and super yummy! I am definiatly not a low carb kind of girl!
     
  2. Baking bread or rolls isn’t as simple as following a recipe, as many factors can influence dough and rise. I use this recipe for the ingredients and then tweak as I need to. After initial mix, always check how the dough comes together. It is rare, that you won’t have to add a bit of flour or a bit of milk to get that smooth ball. I ignore the timer on the bread machine and just wait until the dough is almost above the pan. Sometimes it gets there in the designated time, sometimes it doesn’t. Once the rise is complete, I turn the dough out on parchment, trying to handle as little as possible. I use a knife to cut portions and then rather than rolling into a ball I simply smooth out the piece by stretching and folding the sides into the bottom with my thumbs. (Like they do with pizza dough). I like to arrange the balls on a parchment lined pan so that when the final rise occurs, they will be touching each other. My rolls have never doubled in size during the allotted 20 minutes, even covered in an oven with the proof mode on. It’s usually more like 45 minutes or more. I brush the tops with egg white, sprinkle on course kosher salt and then put them in the oven at about 340-350 degrees. I watch carefully and pay no attention to the baking instructions in the recipe as the oven temp listed is way too high and the cooking time varies depending on the size of the rolls you make and your oven. I’m not sure why everyone is confused about the suggestion for refrigeration. It clearly states in the recipe that this is just an option not the norm. I have never refrigerated the dough and the rolls have come out perfect every time by just following the steps written but not the specific instructions.
     
    • Review photo by Regina L.
  3. I'm 60 years old and been making bread a long time...this is the best recipe I've ever tried...these will be all i make from now on!
     
  4. Finally! As my SO said several times tonight, "You've perfected the yeast rolls!" It took awhile to get them to rise because it's unbelievable cold here in Florida today. I set my oven to 350 F and baked them for 20 minutes. As another reviewer suggested, I warmed the milk and egg just enough to take the chill off before putting everything into the bread machine. Yeast rolls are actually quite easy to make (once you get shaping the rolls figured out), but they do take some time to rise just right. Update: After baking, you can freeze these then thaw and warm them in the oven for a few minutes and they're as good as freshly made.<br/>Another update: I wanted to make lower calorie and lower fat sandwich buns from this excellent recipe so I experimented. I substituted 6 tablespoons of Light "I Can't Believe It's Not Butter" tub margarine for the butter, fat-free lactose free milk for the milk and increased the yeast to 2 1/4 teaspoons. Made them into 8 huge sandwich buns and they turned out soft and luscious like the regular recipe. See the photo with sesame seeds on the buns with a Sharpie in the picture for size comparison. You just can't mess up with this recipe!
     
  5. These were delicious, so far my favorite. My BH made these, I helped, but he did all the work. We warmed the milk with the egg in the microwave to just a tad above room temperature. This makes up for the cold pan in the bread machine. Then we melted the butter, not quite to liquid, more soft-melty. Added that, then sugar, salt, flour, & finally yeast. When he took it out the texture was great! He shaped them into pinwheels. It rose very well, so much so that they filled the ENTIRE baking sheet. They baked very evenly & the taste was better than butter. We will be doing this recipe as main roll recipe. THANKS FOR POSTING!
     
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Tweaks

  1. I doubled the recipe and baked them for about 35 minutes at 350° after letting the dough balls rise for about 2 hours. They came out perfectly.
     
  2. I've added fenel, sesame and sunflower seeds, also added pink Himalayan salt, people devoured them, there were non left. This was a very easy recipe, I enjoy making it, thanks!
     
  3. Finally! As my SO said several times tonight, "You've perfected the yeast rolls!" It took awhile to get them to rise because it's unbelievable cold here in Florida today. I set my oven to 350 F and baked them for 20 minutes. As another reviewer suggested, I warmed the milk and egg just enough to take the chill off before putting everything into the bread machine. Yeast rolls are actually quite easy to make (once you get shaping the rolls figured out), but they do take some time to rise just right. Update: After baking, you can freeze these then thaw and warm them in the oven for a few minutes and they're as good as freshly made.<br/>Another update: I wanted to make lower calorie and lower fat sandwich buns from this excellent recipe so I experimented. I substituted 6 tablespoons of Light "I Can't Believe It's Not Butter" tub margarine for the butter, fat-free lactose free milk for the milk and increased the yeast to 2 1/4 teaspoons. Made them into 8 huge sandwich buns and they turned out soft and luscious like the regular recipe. See the photo with sesame seeds on the buns with a Sharpie in the picture for size comparison. You just can't mess up with this recipe!
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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