Using a bread machine to make dinner rolls is the ultimate kitchen hack. You get all the wonderful flavor and texture of homemade rolls with the machine doing all the hard work of mixing and kneading. This recipe creates incredibly soft, fluffy, and buttery rolls that are perfect for any occasion.
Easy & Perfect Bread Machine Dinner Rolls
This recipe is designed for success. The bread machine creates a perfectly soft and elastic dough, and then you shape the rolls for a final rise and bake in your oven. This two-step process gives you the convenience of the machine and the beautiful, golden-brown finish of an oven-baked roll.
Yields: 12-15 rolls Prep time (Machine): 5 minutes Rise time (Machine): ~1.5 hours (on Dough cycle) Shaping & 2nd Rise: 45 minutes Bake time: 15-20 minutes
Why This Recipe Works
- The Bread Machine Does the Work: It precisely controls the temperature and mixing action, developing the gluten perfectly to create a strong, elastic dough that rises beautifully. This takes all the guesswork out of kneading.
- An Enriched Dough: The addition of milk, butter, and a little sugar creates a tender, rich crumb. These ingredients interfere with gluten formation just enough to make the rolls soft and cake-like rather than chewy like a bread loaf.
- The Two-Stage Rise: The first rise in the machine develops the complex flavor of the yeast. The second rise, after shaping, is what creates the light, airy, and pillowy texture we all love in a dinner roll.
Ingredients
- 1 cup (240ml) warm water (110-115°F / 43-46°C)
- 1 large egg, separated (yolk goes in the dough, white is reserved for the wash)
- 3 tbsp unsalted butter, softened
- 3 tbsp granulated sugar
- 1 tsp salt
- 3 cups (360g) bread flour (or all-purpose flour, bread flour will give a chewier, softer result)
- 2 ¼ tsp active dry yeast (one standard packet)
Instructions
Phase 1: Making the Dough in the Bread Machine
Add Ingredients to the Pan: This order is important for most machines. Add the ingredients to your bread machine pan in the following order:
- Warm water
- Egg yolk
- Softened butter
- Sugar
- Salt
- Bread flour
- Yeast (create a small well in the center of the flour and pour the yeast in, ensuring it doesn't touch the wet ingredients).
Select the Cycle: Place the pan in the bread machine. Select the "Dough" cycle and press Start.
Check the Dough: After about 5-10 minutes of mixing, open the lid and check the dough. It should be a soft, slightly tacky ball that pulls away from the sides of the pan.
- If it's too sticky: Add 1 tablespoon of flour at a time until it forms a ball.
- If it's too dry or won't come together: Add 1 teaspoon of warm water at a time until it comes together.
Let the Cycle Complete: Let the machine run its full Dough cycle, which will include mixing, kneading, and the first rise. This typically takes about 1.5 hours.
Phase 2: Shaping and Baking the Rolls
Preheat and Prepare: About 30 minutes before the dough cycle is done, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Punch Down and Divide: Once the cycle is complete, lightly flour a clean surface. Remove the dough from the machine and punch it down gently to release the air. Divide the dough into 12-15 equal pieces. A kitchen scale is great for this, but you can do it by eye.
Shape the Rolls: Take one piece of dough and pull the edges underneath, pinching them together to form a tight, smooth ball. Place it on your prepared baking sheet, seam-side down. Repeat with the remaining pieces, placing them about 1-2 inches apart.
The Second Rise (Proofing): Cover the baking sheet loosely with a clean kitchen towel or plastic wrap. Place the pan in a warm, draft-free spot (like an oven that is turned off but has the light on) for 30-45 minutes, or until the rolls have doubled in size and are puffy.
Prepare for Baking: In a small bowl, lightly beat the reserved egg white with 1 teaspoon of water. This is your egg wash.
Bake to Perfection: Gently brush the tops of the risen rolls with the egg wash. This will give them a beautiful, shiny, golden-brown crust. Bake for 15-20 minutes, or until the rolls are deep golden brown on top and sound hollow when tapped.
Cool: Remove the baking sheet from the oven and let the rolls cool on the pan for a few minutes before transferring them to a wire rack to cool completely (or serve them warm!).
Tips for Success & Variations
- Make-Ahead Rolls: You can prepare the rolls a day in advance! After shaping them and placing them on the baking sheet, cover the pan with plastic wrap and refrigerate them. The next day, let them sit at room temperature for about an hour to warm up and finish their second rise before baking as directed.
- Cheesy Garlic Rolls: After shaping the rolls, brush them with melted garlic butter and sprinkle with grated Parmesan cheese before the second rise. Omit the egg wash.
- Herb Rolls: Add 1-2 teaspoons of your favorite dried herbs (like rosemary, thyme, or an Italian blend) to the flour in the bread machine pan.
- Whole Wheat Version: Substitute up to half of the bread flour with whole wheat flour. The rolls will be a bit denser but still delicious.
Enjoy the incredible aroma and the praise that will surely follow these amazing homemade rolls
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