Bread Machine Dinner Rolls: A Tested and Approved Classic
Sneak Preview: These beginner-friendly, taster-approved bread machine dinner rolls are perfect for your bread machine. No machine? No problem! Check the recipe notes for stand mixer or hand-kneading instructions.
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Back in the ’80s, I clipped this gem from our local paper. It was reportedly from the cooks at a local high school, and I’m so glad to have their famous scratch-dinner roll recipe.
Though not originally a bread machine recipe, it converted beautifully—and I was hooked.
Countless batches later, I can confidently say this recipe is thoroughly “tested and approved.” Proceed with confidence!
Happy Bakers Speak Up
“These are to die for! I can’t even tell you how many batches I have made because they go SO fast and I did share with a few. (very few) My inlaws live close and I shared with them and my gosh…. They went nuts over them, so that’s a must-share with them. Great recipe!!!“–SAMANTHA
Ingredients and Substitutions
- FLOUR:
- Unbleached preferred
- Bread flour, white whole-wheat, or bleached flour alter taste and texture (but still make good rolls)
- MILK:
- Whole milk is best; higher fat preferred
- Substitute with milk powder + water
- EGG:
- Large eggs recommended
- Adjust liquid for different egg sizes
- SUGAR:
- Granulated sugar
- Sub honey but remember that honey will add moisture, so you may need to add more flour on the fly with this surprising secret.
- BUTTER:
- Butter preferred over shortening
- Use shortening or vegan butter for a lactose-free option
- YEAST:
- Instant or bread machine yeast recommended
- Sub active dry yeast (According to King Arthur Flour, active dry yeast no longer needs to be dissolved.)
- SALT:
- Table salt or sea salt
- Add 1/4 tsp more if using Kosher salt
- Salt is an important part of the recipe, so please don’t leave it out.
How Do You Use a Bread Machine To Make Dinner Rolls?
If you are a bread-maker newbie, read 6 Bread Machine Secrets You Need To Know. But, for now, here’s the quick answer.
- Use the bread machine’s DOUGH cycle for mixing, kneading, and rising.
- Add ingredients to the pan in the order listed.
- After the cycle ends, remove the dough, shape it, and let it rise again in pans on the counter.
- Bake in a conventional oven for a great rise and golden crust.
Related Post: Making Bread Machine Dough and Baking It in the Oven: A Tutorial
Related Post: The most important thing you should do when using a bread machine:
Tips for Foolproof Rolls
✔ Weigh Your Flour: Too much flour makes dense rolls. Use a digital scale for accuracy.
✔ No Need to Warm Ingredients: The bread machine’s kneading action generates enough heat. Not sure about this? Check dough temperature with a quick-read thermometer(paid link) at the end of the kneading phase. It should hit at least 74°F (23˚C). Wondering about butter? Chop it finely. Melting it will make your dough feel stickier and tempt you to add more flour.
✔ Sticky Dough? Coat your hands with oil or butter instead of adding more flour.
✔ Use the Right Pan: USA pans (paid link) and gold-coated nonstick pans brown rolls better than lightweight aluminum or glass.
✔ Check for Doneness: A thermometer (190°F) ensures perfectly baked rolls every time.
✔ Cool the Right Way: Let rolls sit in the pan for 10 minutes, then move to a rack to prevent soggy bottoms.
Versatile Dinner Roll Dough: Endless Possibilities
- Make it Into: Cinnamon rolls, hamburger buns, or raisin bread.
- Holiday Upgrade: Add rosemary and brown butter for a festive touch.
- Dairy-Free Option: Swap out milk and butter for non-dairy alternatives.
- Want Softer Rolls? Try these rolls with the Tangzhong technique—a quick step that improves texture and keeps them fresher longer.
How to Make Bread Machine Dinner Rolls
1. Let the Bread Machine Do the Work
- Add ingredients to the bread machine in the order listed.
- Select the DOUGH cycle and press START. The dough should start to clump.
- Check after 15-18 minutes—dough should stick to the sides but pull away cleanly. Adjust with flour or liquid if needed.
- Dough should double in size by the end of the DOUGH cycle.
2. Shape the Rolls
- Once the dough cycle ends, transfer the dough to a floured surface and shape into a ball.
- Divide into 16 equal pieces. Shape each into a smooth ball by tucking the edges underneath.
- Arrange in two greased 8-inch or 9-inch round pans.
“Don’t worry about making perfect dough balls. If they are too perfect, people might think you bought your rolls from the grocery store.”
3. Let Them Rise
- Cover and let rise in a warm spot until doubled in size (about 45–60 minutes).
- The rolls should be puffy and touching each other.
4. Bake to Golden Perfection
- Preheat your oven to 350°F (180°C).
- Bake for 12–14 minutes until golden brown. The internal temperature should reach 190°F (88°C). Check with a quick-read digital thermometer (paid link)
- Transfer to a cooling rack so the bottoms won’t get soggy, and brush with melted butter if desired.
FAQs
Can I make these ahead?
Yes! Shape the rolls and refrigerate them overnight. Let them sit at room temperature for 1–2 hours before baking.
Can I double the recipe in a bread machine?
I don’t recommend it. Instead, make one batch, transfer the dough to a separate bowl, and start a second batch in the machine.
Can I freeze baked rolls?
Yes. Cool completely, then wrap in plastic and freeze. Thaw at room temperature and warm in the oven before serving. These Brown and Serve Rolls would be perfect for you.
Can I freeze the shaped dough?
Yes. After shaping, freeze the rolls on a baking sheet. Once solid, transfer to a freezer bag. Thaw and let rise before baking.
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Why are my rolls small and dense?
- They didn’t rise long enough—let them get puffy and almost doubled before baking. If your kitchen is cold, it will take longer. Ignore the clock.
- Using whole wheat flour? It makes denser rolls. See this recipe for the right amounts.
- Too much flour? Weigh it for accuracy!
Final Thoughts:
Let these rolls cool for a few minutes to prevent squashing before you pile them into a basket. However, if hungry taste testers are eagerly waiting, let them dig in–they’ll appreciate your efforts even more when they are super hungry.
Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!
Bread Machine Dinner Rolls: A Tested and Approved Classic
Video
Ingredients
- 1 cup (227 g) milk, cool
- 1 large (50 g) egg
- 3 tablespoons (36 g) granulated sugar
- 1 teaspoon table or sea salt
- ¼ cup (57 g) unsalted butter, finely chopped
- 3 cups (360 g) unbleached all-purpose flour
- 2 teaspoons bread-machine or instant yeast
Instructions
Load the Bread Machine:
- Place 1 cup (227 g) milk, cool, 1 large (50 g) egg, 3 tablespoons (36 g) granulated sugar, 1 teaspoon table or sea salt, 1/4 cup (57 g) unsalted butter, finely chopped, 3 cups (360 g) unbleached all-purpose flour, and 2 teaspoons bread-machine or instant yeast into your bread machine pan in the order listed. Select the DOUGH cycle and press START.
Check Dough Consistency:
- 🔹 First Peek (1 Minute In): Lift the lid to ensure the paddle(s) are moving and the dough is starting to clump.🔹 Second Peek (15–18 Minutes In): The dough should stick to the sides, then pull away cleanly.💡 New to bread machines? Check out this picture tutorial for a visual guide!If it sticks without releasing, add 1 spoonful of flour at a time until it holds its shape.If it’s too dry (bouncing around or riding the paddle), add 1 spoonful of water at a time until it sticks briefly to one side before releasing.Wait 1–2 minutes between additions to let the dough adjust.
Let the Dough Rise:
- When the DOUGH cycle ends, the dough should double in size. If not, leave it in the machine a few more minutes.
Shape the Rolls:
- Transfer dough to a floured surface. Lightly knead to remove air bubbles. Divide into 16 equal pieces and shape each into a smooth ball. (See video.)
- Arrange in two greased 8- or 9-inch pans. Cover and let rise in a warm place until almost doubled (about 45–60 minutes)
Bake the Rolls
- Preheat oven to <strong>350</strong> °F (180˚C).
- Bake for 12–15 minutes or until golden brown (internal temp: 190°F/88°C). Rotate the pans for even browning.
Cool and Serve:
- Remove rolls from the pan within 5–10 minutes to prevent soggy bottoms. Transfer to a rack and brush with melted butter if desired.
Notes
-
Using a Stand Mixer:
- Add the ingredients to the bowl in the specified order in a heavy-duty stand mixer.
- Begin mixing on low speed until all the ingredients are moistened.
- Switch to a dough hook attachment and increase the speed to 2 or 3.
- Continue beating/kneading until the dough becomes smooth and elastic, typically about 5-10 minutes.
- Cover the dough and let it rise in a warm place.
- Once risen, gently deflate the dough and shape it as the recipe directs.
- Combine all the ingredients in a large bowl until they form a shaggy ball.
- Turn the dough out onto a floured surface.
- Knead the dough with your hands until it becomes smooth and elastic. Depending on your experience, this may take 10-20 minutes.
- Place the dough ball in a greased bowl.
- Cover the bowl and allow the dough to double in size.
- After rising, gently deflate the dough and shape it according to the recipe’s instructions.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.