Buttery, Soft Dinner Rolls in the Bread Machine
These rolls are hit anytime, but they’re especially great for holiday dinners. They’re so soft and buttery. At our house we call them butter buns. Yum!
Buttery, Soft Dinner Rolls
1 Cup water
1 Large egg
3 1/4 Cups bread flour
4 Tablespoons sugar
3 Tablespoons dry milk
1 teaspoon salt
1/4 Cup butter
1 1/2 teaspoons active dry yeast
Follow the instructions that came with your bread machine in terms of what ingredients to add first. Use the dough setting of your bread machine.
11/30/2014 Update: If you’re short on time you can replace the 1 1/2 teaspoons of regular yeast with 2 teaspoons of rapid rise yeast. Be sure to use the quick dough setting along with the rapid rise yeast.
When the dough is done put it on a lightly floured surface and divide in half. The goal is to get about 18 dinner rolls of appropriate size and shape. Put the rolls on a greased cookie sheet.
Cover the rolls with a clean, light-weight kitchen towel and let the rolls rise for half an hour. Then remove the towel and put the rolls in a 375 degree oven for 10 to 15 minutes. (I baked mine for 12 minutes.)
Move the cooked rolls to a rack to cool.
Based on 2 Review(s)
Thanks so much for this recipe. I’ve tried so many other recipes which were not what I was looking for, but this one is the best. Buttery, soft, yummy! EVERYONE loves these and they want more!
I’m so glad you like them. We feel the same way about this recipe. 🙂
I just got this zojirushi when my old welbit died. I can’t figure out how to set the zojirdushi so that it shuts off after the knead and first rise. I use it to make rolls and things that require me to get the dough out. Can you tell me how? I have tried following the instructions in the book to no avail,
Thank you,
Linda
Hi Linda, You’ve got a couple of options. Your machine should had a “dough” setting. That’s what I use when I need to work with the dough. However it has not one, but two rises in it. If you’d like something different then you’ll need to program your Zo using the Home Made function.
Love the site! Thank you for all the great recipes. Have a question for you…what brand baking sheets do you use? They look like restaurant supply….
Hi Marie, Thanks for the kind words. I’m glad you like the site. The baking sheets I use are called half racks or half sheets. They’re larger than regular cookie sheets. I got my last one at Amazon – Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
I don’t have dry milk. Can I substitute low fat milk for dry milk? If so how much milk do I use and do I eliminate the water? I saw a conversion that 3 tablespoons of dry milk equals 3/4 cup of milk. Not sure if I should still use 1/4 cup of water to get the same amount of liquids. Thanks
Hi Paul, I’ve always used dry milk. If you end up doing a substitution let everyone know what you did and how it turned out. I’m sure you’re not the only one who finds themselves out of powdered milk.
This is my go to recipe for dinners rolls. In fact, I have a couple of family members who request a batch of them as birthday and Christmas presents. Thank-you for this amazing recipe.
How well do these freeze?
They freeze really well. We just took some out of the freezer the other night.
Are you able to stuff these dough with meat before covering it to rise for some hot dog bread as a quick snack?
The dough is too fluffy for that. BUT check out this recipe. This is exactly what you’re looking for.