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!
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!
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!
AWESOME. So easy to make. I, too, shaped 12 rolls, then let them rise in a greased 9x13 pan for 30 minutes; brushed them with more butter and baked on 350F for 20 minutes. Thank you other reviewers for the tips! Husband loved them and my little one kept asking for more! Definitely a keeper and will be my Thanksgiving go-to roll.
Loved it! Made it to the dough level, added a bit of honey to the liquids in the bread machine and wham! Nice, hot yummy dinner rolls. Great and easy, thanks.
Made these in a bread machine and served them for my son's birthday. They were perfect!! Light, fluffy and very tasty. <br/><br/>I used a bread machine to make the dough and refrigerated it over night. I let it sit for about an hour and made the balls. I skipped the covering with a damp cloth and they still came out perfect. <br/><br/>Thank you for posting this!!!
Wow, AMAZING! Made them exactly as recipe stated and they are amazing! Between the bread mahine time and the rise, they took a long time, but worth EVERY hour! Heavenly! Overall extremely easy!
Excellent recipe. I loved the ease and can use the dough the next day to have hot rolls ready in a snap. Excellent light texture. Mine did only make 16 rolls and I lowered the oven temp to 350 degrees, but I think the size is a preference thing. I will keep this recipe and make again thank you
These rolls are good, but the temp and the quanity seems way off. 400 for 15mins is way too long so watch your time also I couldn't get 24 out of this recipe without making them very small
Oh wow were these good! I have never had rolls so tasty from the bread machine. This one is going in the permanent file. I baked them earlier in the day and then put them back in the oven to warm up right before dinner. I thought they might be a little overbrowned, but the flavor was excellent.