By DDW on September 14, 2003
Photo by Dine & Dish
Photo by Dine & Dish
"We think this is the best white bread recipe ever! It is a tender bread with a slightly sweet taste. My dinner rolls using this dough are so good, everyone always loves them. It doesn't take to long to make them when the bread maker does most of the work. The cook time is listed for the rolls only because everyone's bread makers cooks at different rates. Mine is older and a regular loaf will take 4 hours and 10 minutes. I have found that 15 balls of dough fit perfectly in the 9X13 pan with sides touching after raising the 2nd time but they can be made whatever size you want. I hope you enjoy this great bread as much as we do."
Serving Size: 1 (56 g)
Servings Per Recipe: 15
"DDW - these ARE the best rolls! I made a triple batch for Thanksgiving. I used my bread machine (3 batches), shaped them, then froze them individually. When frozen, placed in a Ziploc bag, and removed as many as needed. I let them thaw and rise in a greased pan (took about 4 hours), just in time to pop in the oven while the turkey rested. They were the star of the show. I've now made a 2nd batch for Christmas - added just a bit more salt, but followed your directions otherwise. SO glad I found this recipe!"
"Really love this bread! Its got a crispy top and its very very soft in the middle. It might be hard for some to get good slices for sandwiches because of how soft it is, but the first two slice of my loaf were perfect for a sandwich. And it tasts really good. I made this 3 times. The first time was a mistake cause i used all purpose flour. The second time it came out better. The third time was the best! I made the dough in my bread machine then baked in my loaf pan for 24 min at 375. You get a bigger loaf that way and taste better to me."
"05/10/09: Ha! I wrote my first review back in 2007. This recipe has been my go-to recipe since then. It never fails me. TIPS: I always beat the egg before I put it into the bread machine. I also use 1/2 white Better For Bread or All-Purpose flour & 1/2 whole wheat. I like to make the rolls. They turn out better for me when I shape them into 20 rolls. I freeze the shaped dough & keep in freezer baggies until I need them. Let thaw & rise while preheating oven. For me, the rolls take about 25 minutes to bake. Excellent! ~ Keli . . . . . . 02/08/07: This bread was outstanding on my subsequent tries on the full cycle. My first attempt on ExpressBake rated about 2 stars. That wasn't a total loss, tho, cuz the birds & animals loved it. ~ Keli"
"Absolutely perfect! Made dough in machine the night before and put in fridge. Let the dough get to room temperature, made into shapes, rise for 1 hour. Didn't even brush with butter. Guests didn't even think they needed butter or jam--ate them plain. Thanks!"
"These were EXACTLY what I was looking for. Soft, flavorful, with a beautiful rise. I don't have a bread machine, so I used my KA. I proofed my yeast in the amount of water suggested (I always warm my water to 115 degrees). Mixed the egg, oil, sugar, and salt in my mixing bowl and then added the proofed yeast and gave it a light wisk. I didn't have bread flour, so used AP instead. I did need a little extra flour, but not much. And that worked great! Did the old fashioned, grease a bowl and put the dough in it to rise then punch it down method. Then I made my rolls and placed them in a greased 9x13 for a second rise. I got 15 wonderful rolls, just like the recipe said I would. I had to stop my youngest from eating them (he's my bread king). All I can say is "THANK YOU!!!" I can't wait to make a loaf of bread out of this recipe."
"Wow, I really don't understand what all the fuss is about. These rolls were good, but certainly not GREAT. I made it twice: first exactly as the recipe stated, and a second time with less sugar. I made rolls both times, and they came out good. Soft on the inside, but they just weren't fantastic. I make A LOT of bread, pasta, cakes, etc from scratch, and this recipe is definitely not the best I've ever made."
"I made a loaf of this and it was very tasty. It was a little too sweet for my tastes, but you said that it had a sweetness to it. I look forward to making the dinner rolls."
"The best I've ever made! Been making bread with my machine for 12 years and this is the best by leaps and bounds! Thank you so much!"
"Made without machine, omitted egg and baked them at 375 for 12 minutes, totally epic."
"This is the best bread!!!! I was given a bread machine for my birthday but haven't used it much cause I haven't been crazy about the results of the recipes in the book that came with it. But this is the BEST I have found. It is so light and the loaf has a perfect shape and crust; I can't wait to make it up as dinner rolls.It reminds me alot of the main recipe my sister'in'law used for all her bread. This has the same texture and flavor as her recipe.
The only thing I did that wasn't in the recipe was to weigh my flour after I had carefully measured it . It was a little over the 5 oz.per cup so I took out the difference and the dough was perfect"
"I can't recommend this as is, for bread recipe at all. It is so sweet, it ruined the sandwich and garlic bread I made w/ it. The loaf I made sat in the fridge uneaten for a week as it was too sweet to use normally. Then I was out of groceries and I thought - aha! French toast. It made excellent french toast.
This would make great hot rolls too, but if you want to make a loaf of bread for the usual uses, cut back on the sugar BIG TIME. I did not use or need a bread machine to make this recipe, it was very easy."
"Quick and delicious!"
"We've already made 3 batches of this bread... Since yesterday! I've just been using AP flour (it's all I've got right now), and the bread has come out great every time. The first two batches were made in the ABM on dough cycle, then I let them rest for about an hour, and threw them into a loaf pan. Both loaves were perfect, and sliced really easily, and thin enough for sandwiches. The third batch was also made in the ABM, but then I threw the dough into muffin tins, let rise, and baked. Once again, perfection! Thank you DDW!"
"I love to try new recipes and I absolutely HAD to try this one! My family gobbled these up and wanted me to make another batch. These are our 'go-to' dinner rolls. No more brown and serve."
"This was the best bread recipe. It used ingredients that were already on hand. It was no fail!! My kids have each had 2 rolls and are asking for more!"
"I never loved bread crust 'til I made this bread in my machine. I love the crispy, flavorful crust as much as the light, fluffy inside. This is my go to recipe for bread now. I halve the recipe--it rises A LOT and always fills over 75% of my regular sized bread machine pan. I also never check the dough (after 5 minutes of mixing) since the first time, and It always turns out perfectly. I probably wouldn't use it for sandwiches--the insides may be a bit too soft. We just cut it and add butter to it with dinner, or add jams, apple butter or honey and make a light meal of it. Leftovers do get stale a bit quick, but they make GREAT breadcrumbs that are still yummy after freezing awhile. I can't attest to what the bread is like after completing the cooling cycle in the bread machine because we always rip that sucker out with potholders as soon as the fan comes on and scarf it down. ;)"
"I also put my breadmaker on the dough setting, kneaded it just a little, let it rise 40 min., and baked on 350 for 20 min. Also used olive oil. Delicious! Fairly sweet- probably more sugar than we need, but we loved it! Makes a huge loaf, though, so pulling out some of the dough for rolls first or making 2 small loaves would probably work well."
"This is as others have said the best of white breads.. we loved it. A tip on not having it reach the top of bread machine cover. When any bread machine bread recipe has risen as high as you want, take a toothpick and stick loaf two or three places.. works for me every time."
"Awesome Bread easy to make too!"
"Handling the dough is key. I was making small rolls for slider burgers. I made a couple of mistakes with one pan but the second pan turned out GREAT. All from one batch of this recipe, no changes. My first mistake was heavily dusting the surface with flour. It made the dough dry and even after wetting, it wouldn't come back together to make balls. The seams were just too dry. The second pan, I shook off the flour and heavily oiled my hands. MUCH BETTER. They were soft but still sturdy on the outside. I will make these again for larger rolls and probably again for sliders. Thank you!"