Perfect Bread Machine Dinner Rolls

Ingredients

• 240 ml (1 cup)warm milk
• 113 g (1/2 cup)butter, melted
• 2eggs, beaten
• 500 g (4 cups)flour
• 100 g (1/2 cup)sugar
• 5 g (1 teaspoon)salt
• 7 g (1/4 ounce) active dry yeast or 7 g (2 1/2 teaspoons) instant yeastyeast

Instructions

1. 1

   Load the machine

   Add the ingredients to the bread machine in the exact order listed. Select the dough cycle.

2. 2

   Divide the dough

   When the dough cycle is complete, divide the dough in half.

3. 3

   Shape the rounds

   Roll each half into a round about 23 cm (9 inches) across.

4. 4

   Cut the wedges

   Cut each round into 8 or 12 wedge-shaped pieces. Eight pieces make large rolls; 12 make medium-sized rolls.

5. 5

   Roll the dough

   Starting at the wide end of each wedge, roll it up and place it on a greased baking pan.

6. 6

   Let the rolls rise

   Cover the rolls with a cloth and leave them to rise for about 2 hours, until doubled in size.

7. 7

   Bake the rolls

   Bake at 177°C (350°F) for 12 minutes.

8. 8

   Start the yeast

   For the no-machine method, combine the yeast, milk and sugar in a large bowl. Leave the mixture to stand for 30 minutes.

9. 9

   Mix the wet ingredients

   Stir the eggs, melted butter and salt into the yeast mixture.

10. 10

    Add the flour

    Mix in the flour 2 cups at a time.

11. 11

    Rest overnight

    Cover the dough with wax paper and leave it at room temperature overnight.

12. 12

    Divide and shape

    In the morning, divide the dough in half and roll each half into a round about 23 cm (9 inches) across. Cut each round into 8 or 12 wedges, then roll each wedge up from its wide end.

13. 13

    Prepare to bake

    Place the rolls on greased baking sheets and leave them to stand until you are ready to bake.

14. 14

    Bake the rolls

    Bake at 177°C (350°F) for 12 minutes.

What are bread machine dinner rolls?

These are enriched yeast rolls: the dough includes milk, butter, eggs and sugar, giving it a tender, soft crumb. The recipe shapes the dough into wedges and rolls them up, much like small crescent rolls.

The bread machine does the mixing and dough-cycle work in one version, while the alternative method mixes by hand and rests overnight. Both use the same ingredients and finish with a short bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 6g protein, 34g carbs, 7g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies much of the fat and eggs and milk contribute some protein. Have one roll alongside vegetables and a protein-rich dish to make it part of a more balanced plate.

Why the ingredient order matters

Bread machine layers: add the ingredients in precisely the listed order, as the recipe specifies. The machine's dough cycle then mixes and works the dough.

Yeast choice: the recipe gives a measure for active dry yeast and an alternative for instant yeast. Use one of those options, not both.

Shaping the wedges

Even rounds: roll each half of dough to about 23 cm across, then cut it into evenly sized wedges. More wedges make smaller rolls; fewer wedges make larger ones.

Rolling: begin at the broad end of each wedge and roll towards its point. Set each roll on the greased pan.

Knowing when they are ready

Rising: for the bread-machine method, cover the shaped rolls and allow about 2 hours, until they have doubled in size. The no-machine instructions instead say to leave the dough covered at room temperature overnight, then let the shaped rolls stand until baking.

Baking: bake for 12 minutes at 177°C. The recipe does not give a colour cue, so use the stated baking time as your guide.

Choosing a method

Bread machine: this is the more direct route if you have a machine with a dough cycle. Add the ingredients in order, let the cycle finish, then shape, rise and bake.

By hand: this route begins by letting yeast, milk and sugar stand for 30 minutes, then mixes in the remaining ingredients. It has a longer overnight rest before shaping.

Serving the rolls

Serve them warm alongside soup, a roast dinner or a savoury casserole. Their buttery, lightly sweet dough also works well as a simple breakfast roll.

For a more balanced plate, pair a roll with a protein-rich main and vegetables rather than serving several rolls on their own.

Recipe notes & tips

• Grease the baking pan before placing the shaped rolls on it.
• For smaller rolls, cut each dough round into 12 wedges instead of 8.
• Keep the pieces as even as possible so they are similar in size.
• Follow the ingredient order carefully when using the bread machine.
• Allow the machine's dough cycle to finish before dividing the dough.

Variations

• Herb finish: brush the baked rolls with melted butter mixed with chopped herbs.
• Seeded tops: sprinkle seeds over the rolls before baking.
• Garlic butter: brush the warm rolls with butter flavoured with garlic.
• Smaller rolls: cut each round into 12 wedges for medium-sized portions.
• Larger rolls: cut each round into 8 wedges for generously sized rolls.

Common mistakes to avoid

• Changing the machine order: add ingredients in the exact listed sequence for the bread-machine method.
• Uneven wedges: cut each round as evenly as possible so the rolls are closer in size.
• Skipping the rise: cover the bread-machine rolls and wait until they have doubled before baking.
• Rolling from the narrow end: start at each wedge's wide end to shape it as directed.
• Overbaking: use the recipe's 12-minute baking time as your guide.

How to store

Store cooled rolls in an airtight container at room temperature and use within 2 days. Reheat briefly in a warm oven before serving.

Frequently asked questions