Total Time
Prep 20 mins
Cook 12 mins

These are easily made by using the dough cycle on your bread machine. Can also be made into hamburger rolls.

Ingredients Nutrition


  1. Place all ingredients except melted butter in bread machine pan according to manufacturer's directions.
  2. Select dough cycle.
  3. Check after 5 minutes of mixing and add 1 to 2 tablespoons of water or flour, if needed.
  4. When dough cycle is complete, turn dough out onto floured board and divide into 16 portions.
  5. Shape each portion into a ball and place 2" apart onto greased baking sheet.
  6. Cover and let rise in a warm place until doubled, about 30 minutes.
  7. Bake at 375° for 12 to 15 minutes or until golden brown.
  8. Remove from oven and brush with melted butter, if desired.
  9. Do not use time delay with this recipe.
Most Helpful

On 9/30/10 I was making Spaghetti & Meatballs. And instead of using the same roll recipe I usually do, I wanted something different and decided to try this one. Boy, I'm I glad I did these were very good and the amount of seasonings didn't overpower the rest of the meal at all.The next time I need an Italian type roll this is the one I'm going to make.Thank you so much for taking the time to post this recipe. " Keep Smiling :) "

Chef shapeweaver � October 03, 2010

Fabulous! I changed the seasoning to 3/4 teaspoon Italian seasoning and 3/4 teaspoon of Rosemary. So easy to make and a wonderful texture, aroma and flavor. I used half of the dough for a pizza crust and made rolls with the other half that was used for Meat Loaf sandwiches. Everyone raved!

Black Forest Horse December 31, 2008

Marie - I have never gone wrong with one of your bread recipes. These are fantastic, soft and flavorful dinner rolls. I ran out of Oregeno, so used Italian Seasoning in place of that. Other than that, I followed the recipe to a tee. I didn't have to add additional water, my dough was perfect. My rolls were nice and brown at 11 minutes, so I took them out and let the aroma fill up the house. Delicious addition to our Sunday dinner! Thanks!

Dine & Dish November 20, 2005