Bread Machine Rolls

    1 hour 25 mins

    These are the BEST dinner rolls I've ever made. They also make great buns for sandwiches. For a festive presentation, sprinkle with poppy or sesame seeds before baking.

    670 people made this

    Makes: 12 

    • 410 g bread flour
    • 40 g white sugar
    • 1 teaspoon salt
    • 30 g dry milk powder
    • 235 ml warm water (110 degrees F/45 degrees C)
    • 30 g butter, softened
    • 7 g active dry yeast
    • 1 egg white
    • 2 tablespoons water

    Prep:10min  ›  Cook:15min  ›  Extra time:1hr rising  ›  Ready in:1hr25min 

    1. Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
    2. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
    3. In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.

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    Reviews in English (580)


    These rolls are tasty and foolproof. Letting them rise the longer amount of time results in a softer, fluffier roll. I skipped the eggwash step to minimize the fuss. The rolls turned out delicious. I also tried tossing in about a tsp. of dill, oregano and basil at the beginning, then shaping the rolls a little larger for hamburger buns. Again, the recipe turned out delicious. Note: For bread machine baking, it is IMPERITIVE to measure the flour carefully, by spooning it into a measuring cup and leveling off the top. If you scoop the flour from the bag using the measuring cup itself, the flour compacts and the resulting bread will be dry, dense, or worse.  -  06 Jul 2002  (Review from Allrecipes US | Canada)


    These are wonderful! I have made these several times already, and the only two changes I made are 1. I use butter on the top rather than an egg wash. 2. I make them a little smaller, with up to 18 in a batch. That having been said, these really are wonderful, homemade rolls! Another review mentioned freezing the dough, and I have found that it works well. Here's how: make the dough, then divide it into the rolls, shaped appropriately. Do not let the dough rise, but freeze the pieces on a flat baking sheet. After they are frozen, you may store them in a freezer-appropriate container - I end up with two layers, separated by waxed paper. Freeze, then when it is time to bake a few, take the desired number of rolls, then thaw the dough on full power in the microwave for 50 seconds (this worked well for me, but is more than was recommended by an earlier reviewer). Let them rise in a warm place for at least 40 minutes, then bake them as the recipe says. This is a great way to make just a few rolls, as you need them. Good luck!  -  10 Aug 2003  (Review from Allrecipes US | Canada)


    Absolutely delicious! I was a little leery after reading the reviews about the bread being sweet, so I cut the sugar down by 1/2 tablespoon. I also didn't have any powdered milk, so instead of the water, I heated some skim milk and added it. I found these rolls to be superb, and not sweet at all. I think the criticism that the rolls were heavy can be fixed by letting the rolls rise an additional 15 minutes. Also, you needn't bother with the egg white wash! If you want glossy rolls, just rub a little butter on the tops after they come out of the oven. They will wow your family at dinner, with such little effort!  -  14 Dec 2002  (Review from Allrecipes US | Canada)