Tender Bread Machine Rolls
photo by Chef shapeweaver
- Ready In:
- 1hr 45mins
- Ingredients:
- 7
- Yields:
-
18 rolls
ingredients
directions
- Place ingredients into bread machine in order instructed by the manufacturer.
- Usually all wet, (as listed above) or all dry first.
- Set machine to dough cycle (usually 90 minutes). When dough cycle is complete, remove dough onto floured board.
- Cut dough in equal sized pieces and place into greased muffin tins.
- You should have exactly 18 rolls or you can shape them another way you prefer and place on a cookie sheet.
- Cover and let rise in a warm place for thirty minutes or until doubled in size (Note: a damp paper towel sprayed with nonstick cooking spray works great!).
- Brush with melted butter and bake for 15 to 20 minutes at 350 degrees.
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Reviews
-
Excellent recipe. I highly recommend it. Great texture - crispy crust, soft and light inside. I used a stoneware mini-loaf pan and the bread baked up beautifully. It took a little longer than the recipe calls for, but 350 was the perfect temperature. I used all bread flour, but I believe that substituting a cup of whole wheat flour for one cup of bread flour, and adding a tablespoon of water would work fine, because the dough rises very well.
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Everyone in our family LOVED these rolls. They turned out just like restaurant rolls, soft, buttery, and delicious! After removing the dough from my bread machine, I rolled them out and set them on a cookie tray for the last rise, but had to leave for one of my son's soccer games. 4 hours later, upon my return, I popped them in the oven and they turned out perfect. I also used all bread flour, but substituted 4 tbsp honey for the 1/4 cup sugar. These are perfect dinner rolls.
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Tweaks
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Everyone in our family LOVED these rolls. They turned out just like restaurant rolls, soft, buttery, and delicious! After removing the dough from my bread machine, I rolled them out and set them on a cookie tray for the last rise, but had to leave for one of my son's soccer games. 4 hours later, upon my return, I popped them in the oven and they turned out perfect. I also used all bread flour, but substituted 4 tbsp honey for the 1/4 cup sugar. These are perfect dinner rolls.
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Excellent recipe. I highly recommend it. Great texture - crispy crust, soft and light inside. I used a stoneware mini-loaf pan and the bread baked up beautifully. It took a little longer than the recipe calls for, but 350 was the perfect temperature. I used all bread flour, but I believe that substituting a cup of whole wheat flour for one cup of bread flour, and adding a tablespoon of water would work fine, because the dough rises very well.
RECIPE SUBMITTED BY
Jamie Renee
La Porte, Texas