By Boomette on January 16, 2008
Photo by WiGal
Photo by WiGal
"From the Black & Decker Bread Machine. For Canada, it says to use 4 1/3 cup white flour. And USA 4 1/2 cups. I've always use 4 1/3 cup all purpose flour for this recipe."
Serving Size: 1 (60 g)
Servings Per Recipe: 12
"These are perfect dinner rolls. I made 12 rolls and used a 13 x 9 Pyrex pan. I added an extra 1/4 cup of flour because I noticed the dough was very sticky in the machine while it was mixing. After rising in the machine it was still a bit sticky so I oiled my hands to shape the dough. After about a 30 minute rise, I baked at 350* for 25 minutes and they were perfect. Thanks for a great and easy recipe!!"
"Tastes great! Easy peasy-love using my bread machine. Made 18 rolls. Very sticky dough. Served with recipe#464910. Thanks Boomette for posting."
"YUM - these rolls are just so delish and how easy to make! I made the dough in my Kitchen Aid mixer and used regular milk warmed on the stove instead of water and milk powder. I melted the butter in the milk and added the other ingredients. I let the dough rise for about 50 min and formed them into balls (got 21) and let them rise for another 45 min, popped them in the oven and they came out just beautiful."
"Excellent dinner rolls made easier with the Bread machine. Instead of using a glaze, I melted some butter and drizzled it over the buns for that nice buttery taste. I have made these up using buttermilk powder in place of the powdered milk and have exchanged some of the white flour with whole wheat. My guests never fail to appreciate homemade buns and thinking of all the time and effort that went into making them!! You can't go wrong with this recipe!! Kudos!"
"Very good dinner rolls; I made them with 1/2 whole wheat flour. Thank you for posting; will be making these again. Made these for Everyday is a Holiday. Rita"
"Made for Gimme 5. BOOMIE! These are super easy and we love em! Thanks for this great dinner roll recipe!"
"Alright. I look no further. This is THE most incredible dinner roll recipe I have EVER made! I did have to tweek it a bit. I put the warm water in a bowl and added the yeast for a few minutes while I got the rest of the dry stuff in the bm. I used a tbs. of honey instead of white sugar. It was a little dry, so I added a splash of 1/2 & 1/2, and another 2 tbs of butter. I made cloverleaf rolls and it took a hour to rise. These are AMAZING! A keeper for sure!!! Thank you for sharing!! XO LA :-)"
"I made this recipe on 4/27/09 to go with our dinner. There was no temperature given for the water, so I warmed it between 75 and 85 degrees. I continued with the recipe this way, after adding the sugar 4 cups of flour was added next. Then I made two little " wells " in the flour, placed the salt in one and the yeast in the other. About 10 minutes into the mixing time, another 1/3 cup of flour was added. After the machine was finished "doing it's thing " :). The dough was formed into balls, and placed into a lightly greased 8 in. by 11 in. pan. I let them rise in a warm oven for 30 minutes, baked them for 20 minutes.The glaze part was skipped, and melted margarine was lightly brushed on the tops when the rolls came out of the oven.The taste was good enough for me to make them again. Thanks for posting and, "Keep Smiling :)"
"This is the bread machine recipe for dinner rolls that I have used for years and I always have people requesting them. I don't even bother glazing them if I'm in a hurry. For holidays and to save time, I've made them ahead, baked and all, then pulled them out of the freezer the day of."
"These are so easy to do, and taste great. I made half as cloverleaf rolls and half as crescent rolls, and sprinkled poppy seeds and sesame seeds on some after I glazed them. I got 14 rolls. I have always shied away from making rolls, but with this recipe I will do it more often!"
"Excellent dinner rolls Boomette. I followed the directions, but used splenda in place of the sugar and doubled the yeast. I also skipped the glaze and that is probably why my rolls only browned slightly. The texture and flavor were perfect. So easy to make too. The dough is slightly sticky, so I oiled my hands prior to making each roll. They rose beautifully. I think next time I'll increased the temperature to 375 or 400 degrees, since it took a little longer for mine to cook, but I was also trying to get them to brown more. Thanks for sharing. Made for SSC Pet Parade"