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Buttery Dinner Roll Recipe for the Bread Machine — 28 Comments

  1. 5 stars
    I have made these rolls for about a year. Everyone loves them. I have started just using the recipe for my loaf bread. Thanks for the easy yumminess!

  2. 5 stars
    Wow! This is almost exactly like my dinner roll recipe! Only difference is that I use buttermilk in place of the water, and dry milk solids. I usually make it the night before, taking the dough out and measuring the weight so I can get exactly 24 balls of equal weight. Then I roll (no pun intended!) the dough into little balls, and put TWO each into silicone pans. Then I cover the rolls with plastic wrap, and put into my 38°F fridge over night. I take them out on Thanksgiving day, let them rise till full (about an hour) and bake them same as you, then brush them with butter after they come out of the oven. By doing each side a day, all I have to do is cook the turkey on Thanksgiving Day! Thanks again for having such a great site!

    • Hey Cathy, Thanks for the kind words! I haven’t tried making this as a loaf of bread. I would guess that it wouldn’t work because the dough is just too wet and sticky to make a good loaf of bread. But if you try this and I’m wrong, let me know. 🙂

    • All I do is cover the rolls loosely with plastic wrap, then place in the fridge until needed, then give them about an hour to fully rise. Then bake as per directions; and I like to brush them with butter after they come out of the oven (I also use buttermilk instead of water, and dry milk solids), so they’re ready to eat!

  3. 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.

  4. 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.

    • My recipe is very similar to Marsha’s with one exception. I use buttermilk, instead of water and dry milk solids. I weigh my ingredients, so I use 240 gms of buttermilk warmed, which is about a cup. Hope that this helps!

  5. 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….

  6. 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.

      • Marsha. My machine has the 2 rises as well. Do you let your machine finish with the 2 rises or do you remove the dough after the first rise? I’ve never made rolls or worked with dough before.

        • Good question! Leave the dough in the machine through the entire dough cycle. (It’ll go through both rises in the machine.) Once the cycle is complete (it takes almost two hours in my machine) remove the dough and shape it into rolls. Let the rolls rise one more time and then pop them into the oven.

  7. 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!

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