Bread Machine Dinner Rolls: A Tested and Approved Classic

This recipe produces a light and airy, slightly sweet dinner roll you can mix up in your bread machine. Shape by hand and bake in your conventional oven for the best of both worlds. See the tip box in the post above for hints to help you succeed with this recipe.

16 rolls

Classic Dinner Rolls displayed on a platter

Prep Time 15

Cook Time 12

Rise Time 2 15

Total Time 2 42

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 Ingredients: Place 1 cup milk, cool, 1 large egg, 3 tablespoons granulated sugar, 1 teaspoon table or sea salt, 1/4 cup unsalted butter, finely chopped, 3 cups unbleached all-purpose flour, and 2 teaspoons bread-machine or instant yeast into your bread machine pan.
First check: After a couple of minutes, check the dough to make sure it is coming together into a raggedy ball. If not, add more water 1 tablespoon at a time. If you see pancake batter instead of dough, you forgot some flour—just add it slowly until everything pulls together.
Second check: Check dough again after about 15 minutes. The dough should stick to the sides of the pan, then pull away cleanly. If too wet, add flour 1 tablespoon at a time. If too dry and the dough doesn't stick at all, add more liquid. See more details--Surprising Secret for Making Better Bread with a Bread Machine.
Note: Getting the dough consistency right makes all the difference in how light and tender these rolls turn out.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is. Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape Rolls: Divide into 16 equal pieces and shape each into a smooth ball. (See video.)
Arrange in two greased 8- or 9-inch pans.
Second Rise: Cover and let rise in a warm place until almost doubled (about 45–60 minutes). They should look puffy and touch each other.
Bake: 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

Machine Capacity: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked rolls: Double-wrap and freeze up to one month. Reheat gently. Frost after thawing.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes:
Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information