Buttery Dinner Rolls in the Bread Machine

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You can easily make these buttery dinner rolls in the bread machine and you’ll have perfect rolls every time! Great for family gatherings.

Mouthwatering Buttery dinner rolls in a bread machine

With the weather finally cooling off here in Southern Texas, I have been really into making more soups and stews. Of course, you can’t have an amazing bowl of soup without a delicious, buttery dinner roll to go with it right? I made a large pot of chicken noodle soup last week and needed some something to go with it. Here’s where these buttery dinner rolls come in. Besides being easy to make with a Bread Machine, the dough turned out so smooth. It wasn’t sticky or too tight, but perfection.

How to make buttery dinner rolls in a bread machine

Add ingredients in the order listed to the bowl of a bread machine and use the dough cycle to make the dough.

Once the dough cycle is complete, turn the dough out onto a lightly floured surface. I used this Silicone Pastry Mat to roll out the bread roll dough. 

Mouthwatering Buttery dinner rolls in a bread machine

Divide the dough into 24 equal parts and shape them into a ball. One reader suggests making a circle with your thumb and index finger and pushing the dough through the circle to create a good ball shape with a flatter base

Mouthwatering Buttery dinner rolls in a bread machine

Place all 24 rolls into a glass baking dish, cover with a light towel and let rise in a warm area for 30-45 minutes. After rising, bake the rolls at 350 for about 15 minutes, or until the tops become golden brown. Immediately top with butter!

Mouthwatering Buttery dinner rolls in a bread machine

Can I make dinner rolls with a mixer instead?

If you don’t have a bread maker, you can still make these dinner rolls! You’ll want to add the warm milk, sugar, and yeast to the mixing bowl first to let the yeast proof for about 5 minutes. It will get frothy. Then mix in the eggs and butter, and finally the dry ingredients. The exact time for kneading with a dough hook will vary, but the dough should get very elastic. Do the pinch test to be sure it’s ready by pinching the dough lightly and pulling. The dinner roll dough should bounce back if it’s ready to be rolled out. Follow the same methods for the rest of the process.

Easy, delicious, buttery dinner rolls made in the bread machine. Perfect for Thanksgiving Dinner

How to freeze dinner roll dough for later:

After rolling into balls, place balls of dough onto a cookie sheet to rise. Make sure to keep them separate enough so they do not touch after rising. Rise 30-45 minutes, then place in the freezer for 10-15 minutes to partially freeze. Place balls of dough into a freezer bag and back into the freezer to keep for later. When you are ready to bake the dinner rolls, place the balls of dough in a greased baking pan to thaw in a warm place. Once they have thawed, bake as normal.

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Mouthwatering Buttery dinner rolls in a bread machine
Easy, delicious, buttery dinner rolls made in the bread machine. Perfect for Thanksgiving Dinner

Buttery Dinner Rolls in the Bread Machine

Yield: 24 rolls
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

Delicious, soft and buttery dinner rolls that you can make in a bread machine with little to no effort. Make ahead for special occasions!

Ingredients

  • 1 cup warm milk
  • 1/2 cup butter, , softened
  • 1/4 cup sugar
  • 2 eggs
  • 1 1/2 tsp . salt
  • 4 cups bread flour
  • 2 1/4 tsp . active dry yeast

Instructions

  1. Add ingredients to bread machine according to manufacturer directions.
  2. Set on dough cycle
  3. Once cycle is complete, roll dough out onto a lightly floured surface
  4. Divide into 24 equal portions, and form each portion into a ball.
  5. Place shaped dough balls onto a greased 13x9 baking pan
  6. Let rise in a warm area for 30-45 minutes, until almost doubled
  7. Bake at 350 for 13-15 minutes.
  8. Rub tops with butter while still warm.

Notes

To freeze for baking later:

After rolling into balls, place balls of dough onto a cookie sheet to rise. Make sure to keep them separate enough so they do not touch after rising. Rise 30-45 minutes, then place in the freezer for 10-15 minutes to partially freeze. Place balls of dough into a freezer bag, and place back in the freezer to use later.

When ready to bake, place dough in a greased baking pan to thaw in a warm place. Once thawed, bake as normal.

To make with a mixer:

Add the warm milk, sugar, and yeast to a mixing bowl first to let the yeast proof for about 5 minutes. It will get frothy. Then mix in the butter and eggs, and finally the dry ingredients. The exact time for kneading with a dough hook will vary, but the dough should get very elastic. Do the pinch test to be sure it's ready by pinching the dough lightly and pulling. The dinner roll dough should bounce back if it's ready to be rolled out. Follow the instructions above for rolling out and baking.

Nutrition Information
Yield 24 Serving Size 1 Servings
Amount Per Serving Calories 137Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 188mgCarbohydrates 19gFiber 1gSugar 2gProtein 4g

Did you make this recipe?

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81 Comments

  1. Pingback: Merry Monday Link Party #28 - My Pinterventures
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  3. Amanda I would love for you to share this recipe on my recipe linky!!! I have a bread machine I inherited and have not tired it, this would be perfect to start with.

    Happy baking, Karren

    1. You most definitely need to try these. You will love using the bread machine, trust me. Such a time saver!! I made sure to link up at your party too!

  4. Pingback: The Lady Prefers 2 Save | Welcome to the Merry Monday Link Party #29!
  5. Pingback: Merry Monday Link Party #29 - Craving some Creativity
  6. Pingback: Merry Monday Link Party #29 - My Pinterventures
  7. Hello gorgeous! I’m licking my lips right now, it looks so good! Pinned and tweeted. I hope to see on Monday at 7 pm. We love to party with you! Happy Saturday~Lou Lou Girls

  8. Hello!! Just wanted to let you know I will be using this in a round up (posting soon) from the Teach Me Tuesday party! Very much appreciate you linking up with us 😉

  9. I have made these rolls twice in one week. My husband said they tasted like I bought them from the bakery. I have not made bread that is this GOOD before either. This is my new ‘go to’ recipe. My mother in-law wants me to make them for Thanksgiving this year. She saw a pic of mine on my Facebook and how my husband raved over them. 🙂
    Anyone who makes these will not be disappointed. Thank you so much for the recipe.

  10. Are you sure this recipe is right? I made it as written and found that the dough was so stiff the machine couldn’t work. I ended up adding about 1 1/2 cups of warm water to get a dough consistency.

    1. Hi Victoria! I’m sorry you had trouble with the recipe. Yes it is written correctly, however, different flours will sometimes yield different dough consistencies. I have made this recipe several times using King Arthur and H-E-B store brands and haven’t had any issues.

  11. Hey, the recipe looks great.

    If you want nicely shaped rolls then make your left hand into a fat OK sign and then push your balls of dough through the circle in the OK. It makes them a bit more of a cubish shape than a circle, so they have a base to stand on but still have a domed top.

  12. Just tried these rolls for my thanksgiving dinner. I practice ran it yesterday and they turned out so amazing! Great taste and super easy with the machine!

  13. Made these for Christmas Day dinner. I was out of almost all my milk so I substituted with a mix of 1/4c real whole milk, 1/3c sour cream and made up the difference in almond milk. I also used 1/2 whole wheat pastry flour. They were amazing. So soft. I’ve eaten about 6 so far today (oof!), can’t wait to eat them for breakfast tomorrow. Thank you for sharing!

      1. Good to know!! I was just going to ask the same thing!! I’m trying them tonight for our Canadian Thanksgiving dinner on Sunday. I’ll let you know how they work out…… I’m using all purpose flour

      2. I made these for our Canadian Thanksgiving dinner yesterday. They were delicious!!

        HOWEVER, I used all purpose flour and found the consistency on the verge of being a little doughy. They were cooked all the way, but still had that texture somewhat.

        Not sure what I did wrong? I’m wondering if Canadian AP flour is different than American AP flour? Should I have reduced the flour a little since it wasn’t bread flour?

        Thanks for sharing the recipe for these rolls!!

      3. @Sherri H,
        I hear the rolls can be doughy if they are slightly undercooked. I use an instant read pen style thermomometer, and you want 190°F at the centre of the pan. The edges will cook a bit more but will still be great, you will just avoid that doughy texture. Hope this helps!

  14. I found this recipe about 2 years ago while searching online. I’ve made them many times and they are a huge hit with my family. When they come out of the oven we can’t wait to eat them!

    1. Hi Catherine! I haven’t tried it myself, but I would be afraid of killing the yeast causing the rolls not to rise at all. If you try it out let me know how it goes!

  15. I have made this recipe multiple times, it is my new go to! I have made it with all bread flour (fantastic) and half bread, half whole wheat (not as light but still great). I use unsweetened almond milk in place of milk and use maple syrup, honey or molasses instead of sugar. I don’t think I do the full 1/4 cup of sweetener. All great! This recipe is exactly what I have been looking for. Thank you!

  16. Absolutely delicious! Turned out perfect. I have been trying lots of different roll recipes but this is the only one I will use from now on. Thank you!!!!

  17. Do I let the dough rise in the machine, then roll it out. And rise again. Or just let it rise after shaped into rolls?

    1. Hi Matt. Yes the dough should rise in the bread machine. Most bread machines dough cycles will include rising in the overall time on the cycle! If your machine doesn’t for some reason, I would let it rise for about 20-30 minutes before rolling out. Then let the dough balls rise again.

      1. Thank you for this recipe! I have made these 3 times already! I also halved the recipe and they turned out great. Best roll recipe I have tried.

  18. I love this recipe so much. When I first made them, I accidentally used 1/3 cup of sugar. The rolls came out so well, that I keep the sugar amount the same. I love how they stay soft, even after a few days.

  19. I don’t know what happened. I followed this recipe to the letter, yet I had to add SO MUCH FLOUR when they came out of the machine. The dough was more liquid than anything else. It was so disappointing. This is the most failure I’ve ever had trying a recipe. Most of my rolls I’m used to have more yeast and flour, but I decided to give this a shot. And I’m so sad they are turning out so poorly.

    1. Hi Ellee

      Sorry you had trouble with your rolls. I don’t think it’s an issue with the recipe itself as I’ve made these dozens of times with no problems as have others. I hope you give it another try!

    2. @Ellee, I had a similar issue. The dough was so gooey I could even roll in into balls without adding a ton of flour. I double checked all the ingredients to make sure I added the correct amount, and I did!

  20. We are in the Coronavirus era and I want to make cinnamon rolls. Has anyone tried that from this roll recipe? I’ve looked at various cinnamon roll recipes online but dont see any dough that looks as exceptional as this recipe. I know they would be absolutely delicious! I am going to give that a try and will let you know how they turn out.

    1. Hi Sharon! I have not personally tried that, but I would definitely be interested in hearing about it if you do. I wonder if the dough would be sweet enough.

    2. @Amanda,
      In reviewing comments on this recipe I see i have made several comments! I wanted to let you know that cinnamon rolls made from this dough are delicious.

  21. I dont think I’ve commented on this recipe but I will say it many times….these are the most delicious rolls I have ever made. I have made them many times (usually for a holiday) and they have always turned out the best!

    1. I had the same problem. I ended up adding over a cup of flour. I don’t know if it is because I am in a humid climate. A different method used for measuring flour, I use a scoop to sprinkle the flour into the measuring cup then level it off so it’s not packed. Or if it’s the flour itself, King Arthur flour is my go too but was only able to get gold medal this last shopping trip.

  22. I love this recipe. I go a step further and stuff the inside with shaved ham and diced cheddar cheese before baking. I call them ham and cheese puffs

    1. Hi Renee, the dough will be in the bread machine for as long as it takes your machine to run the dough cycle. My personal machine takes 2 hours 15 minutes.Your machine dough cycle could be longer or shorter, it will just depend on the machine. Whatever time it takes, plan to add an hour to it for rolling out, raising and baking the rolls. Hope this answers your question!

  23. Hi there,

    So I have partially froze the balls for 15 mins. when I put them in the freezer bag, do they go in the fridge until I bake them?

    Thanks,

    Renee

    1. Hello! You place them back in the freezer until you are ready to bake. The first 15-minute freeze is so that the balls will be partially frozen before placing in a freezer bag. Otherwise, the balls of dough will stick together and freeze like that. When ready to bake, place dough in a greased baking pan to thaw in a warm place. Once thawed, bake as normal.

  24. Hi there,
    So after you partially freeze the buns for 15 mins, can you put in the fridge or do you freeze them in the freezer? until you want to bake.

  25. These are so good. I’ve made them at least 5 times and the middle ones always turn out a bit gooey, which is exactly how I like them! I eat them plain and cold, warm with a little butter, and as a sandwich roll and I don’t know which way I like them best. Thanks for the great (and easy!) recipe.

  26. I haven’t used my bread machine in years and decided to try this recipe. Oh My Lanta!! They were amazing! I literally dumped everything into the machine and hoped for the best! My family of 6 only left 4 rolls behind! These are scrumptious and will be making a regular appearance on my table! Thank you for sharing!

  27. I made these today and the recipe looks really good I messed it up somehow. I followed the directions and baked them for 15 plus an additional 3 minutes and they were still not golden brown and the insides were still doughy.

    1. Hi Maija! Thanks for your feedback. I’m sorry you experienced some trouble with baking times. It may have nothing at all to do with how you made the recipe, but perhaps a difference in ovens. I hope you give them another try, and just bake for slightly longer until they are golden on top 🙂

  28. I made these for Thanksgiving dinner last year. I’m not a good bread maker so I got canned crescent rolls as a back up. Didn’t need them. They came out perfectly. Wowed everyone. Today I wanted to make them for Sunday dinner but didn’t have time for both rises after church so I ran the dough cycle and rolled the dough into the rolls. Put them in a pan, covered it and put it in the fridge. They were in there for about 3 hours. When I took it out of the fridge they had risen a little. Finished the rise and baked them. Came out perfect! So good.

  29. These came out Perfectly in the bread machine! I just got a brand new machine and was looking for a new go-to and I need look no further thank you so much! The dough comes out soft and is so easy to work into balls. They rose fantastic and bake up perfectly as well. I am waiting on my first batch to come out of the oven and they smell HEAVENLY. My butter is standing by!
    Thanks for the great recipe! ❤️❤️

  30. OMG!!! Amazing!! My husband lost his mind!! Sooooo good! Took some to his mother! I will definitely make these again!!

  31. Hi, could I make this dinner rolls in to hamburger rolls? I know this may be a stupid question but sometimes recipes are better left for what it is.

    1. I don’t see why you couldn’t, but they would be a lighter, less dense hamburger bun. They also would be slightly sweeter than a typical hamburger bun.

  32. I ‘ve tried a few times, and this time I used this same recipe for cinnamon bun,after laying butter,cinnamon,sugar and raisin,,rolled ,cut and.finally left for proofing over one hour n baked..yummy.

  33. Can you keep the dough in the fridge overnight? I only want to make them a little bit in advance and don’t have the freezer space right now anyway! I’ve seen other recipes that say to wrap and refrigerate the whole dough ball after the first rise, then let come to room temp before dividing and letting rise. Any idea if that works as well?

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