Buttery Bread Machine Rolls

These rolls have a velvetty texture that I really liked, but they lacked a bit in the flavor department. I had one with just butter and it was very bland. I used salted butter and the correct amount of salt in the recipe, but I'm wondering if increasing the salt would bring out the flavor a bit. I just expected more out of a recipe with an entire stick of butter in it. That said, used as sandwich or burger buns I think they're super. Just not a stand alone roll, IMO. Thanks!

These were wonderfully perfect! My family of 6 devoured them. TY for the great and super easy recipe. A keeper for us :) Update: Making them again today 9/9/08. My favorite dinner roll recipe by far :) ty again and again!

These came out GREAT.i couldnt beleive myself how fluffy and delecious were those rolls.i'll defenitly make them again and again.

WOW,OMG!!! These are to die for.I can't believe I made Dinner Rolls from scratch(i love my bread machine)

Yum Yum Yum! I did everything as written. I brushed the rolls with melted butter when I took them out of the oven. These were great! Light and fluffy, delicious rolls! Definitely a very good fool-proof recipe. Thank you.

These are a staple at our house. I love the ease of the bread machine and that it makes 24 rolls for my large family. We eat 12 at a time (with much self control) and freeze the other 12 for later. Love the taste and texture!

I would like to give this 3 1/2 stars, but can't.The dough was easy to work with, the texture was great. They rose well and came out pretty. I just feel that with a whole stick of butter, there should be a deeper buttery taste. Something is missing to make them a stand out from any other soft dinner roll.

I made these 2 days ago and my family is asking for them again. I messed up and they still came out great. I forgot to put the eggs in so the dough did not look right. When I figured out what was missing, I ran the dough cycle again with the added eggs and the rolls still came out fine, just a little heavier, more like biscuits. Family is asking me to make the same mistake over ;-) Forgiving recipe.

These worked great. I had subbed the milk and butter for soy products, but left the rest the same. I ended up making hamburger style buns, letting them rise for about 2 hours the second time (had to leave the house). Baked at 350* for about 13 minutes. Delish. Thanks for sharing.

Perfect! So easy, don't take too long to rise, although it is longer than 15 minutes.

We've made these rolls twice now, and we love them! They are the only rolls we've ever made and have been pleasantly surprised at how easy they are. We let them rise about an hour, and the second time we used 1 3/4 tsp. salt.

After all the great reviews I figured why write another one, but these were so fabulous. Do let them rise longer than 15 minutes (unless you have a REALLY warm kitchen, I guess?) I've used honey in place of the sugar, and that was great, too. These are the best!

Loved these! I've never made rolls before but decided to try these and they were outstanding! Will keep making these for years to come!

These are some of the best rolls I've ever had. I like that the rising time is short, yet they still bake up very light and fluffy. Because of all the butter, they tasted similar and had a flaky texture like crescent rolls. This will be my new go to recipe for rolls. Thank you!

I loved these rolls. It did make a lot of rolls so we had them the next night, toasted under the broiler with cheese and garlic butter.

excellent, followed recipe. made 18 buns and used two 8X8 glass pans, botton lined with parchment paper. bakedfor 18 minutes.

These were so excellent. I used one cup of whole wheat flour, sprinkling in a couple of tablespoons of whole wheat glutin into the measuring cup, and 3 cups of white bread flour. I let them rise on top of a warm oven for half an hour, which seemed adequate. I made them in a greased muffin tin, cooked at 350 degrees for about 15 minutes. Since I'm only cooking for two, I froze half. I hope they are just as good defrosted as they are fresh.

I find that when I used all bread flour, the dough gets too dry and the rolls come out on the chewy side. So, I mixed 2 cups of AP flour and 2 cups of bread flour together. The result is soft, light and fluffy rolls. I also baked these at 350 for 17 minutes.

These are absolutely fabulous rolls. When they were mixing the dough looked a little wet, but rather than adding more flour I just took a chance and left them alone. I'm glad I did - they worked out beautifully! I shaped into 24 rolls and proofed them in the oven since the house was pretty cool today. Baked 15 minutes at 350, which was perfect for them. Soft, fluffy, buttery...dh raved about these. They will be made often here! UPDATE 2/9/08: Two years later I'm still making these rolls. I often either drop them into muffin tins or divide each of the 24 dough balls into thirds and make cloverleaf rolls. The dough is really SO easy to work with and versatile!