Bread Machine Rolls Recipe

Warm water: This helps activate the yeast and starts the dough rising process.

Softened butter: Adds richness and keeps the rolls tender.

Beaten egg: Gives the dough structure and a nice golden color.

Bread flour: Higher protein flour that creates a chewy, soft texture.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances flavor and controls yeast activity.

Active dry yeast: The leavening agent that makes the dough rise.

One of the most important steps in this Bread Machine Rolls Recipe is shaping the dough into rolls after the dough cycle finishes. Getting this right helps your rolls bake evenly and look super inviting. Here’s how to do it simply:

1. After you take the dough out of the bread machine, sprinkle a little bread flour on your work surface so the dough doesn’t stick.
2. Gently press the dough down to release some air but don’t squish it too much—you want it soft and a bit puffy.
3. Use a knife or dough scraper to cut the dough into 12 equal pieces. You can weigh them if you want to be exact, but eyeballing works fine too.
4. Take each piece and tuck the edges underneath, rolling it into a smooth ball. Imagine you’re making little dough hugs!
5. Place each roll on a greased baking sheet, leaving some space between them so they can rise and spread out.

Doing this step carefully makes your rolls bake with a nice, even shape and a soft, fluffy inside. If you just tear the dough roughly or don’t shape it well, the rolls might come out lumpy or uneven, and that can affect how they bake.

When I first tried this, I didn’t tuck the dough edges under properly, and my rolls ended up flat and a bit misshapen. After I started rolling them into smooth balls, they looked so much better and tasted even fluffier. Also, lightly flouring your hands helps if the dough feels sticky—it’s a little trick that keeps things neat without drying out the dough.

Taking a few extra minutes to shape the rolls nicely really pays off. Plus, it’s kind of fun to play with the dough and see it turn into perfect little rolls ready for the oven!

• 1 cup warm water - Substitute with 1 cup milk: Milk adds richness and a slightly softer texture to the rolls.

• 2 tablespoon softened butter - Substitute with 2 tablespoon margarine: Margarine can be used as a non-dairy alternative while maintaining a similar texture.

• 1 egg beaten egg - Substitute with ¼ cup unsweetened applesauce: Applesauce can act as a binding agent and adds moisture, suitable for egg-free diets.

• 3.5 cup bread flour - Substitute with 3.5 cup all-purpose flour: All-purpose flour can be used, though the rolls may be slightly less chewy.

• 0.25 cup sugar - Substitute with 0.25 cup honey: Honey adds a natural sweetness and moisture, though it may slightly alter the flavor.

• 1 teaspoon salt - Substitute with 1 teaspoon sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• 2.25 teaspoon active dry yeast - Substitute with 2.25 teaspoon instant yeast: Instant yeast can be used directly without proofing, offering a quicker rise.

• Allow the freshly baked rolls to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which could make the rolls soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. To maintain their delightful softness, add a slice of bread or an apple slice to the container to help retain moisture.

• If you plan to enjoy the rolls later, freezing is your best bet. Wrap each roll individually in plastic wrap or aluminum foil. This ensures they stay fresh and prevents freezer burn.

• Once wrapped, place the rolls in a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When you're ready to savor the rolls, thaw them at room temperature for a few hours. For a warm, fresh-from-the-oven experience, reheat them in a preheated oven at 350°f (175°c) for about 5-7 minutes.

• For a quick thaw, microwave the rolls on a low setting for 10-15 seconds, but be cautious not to overheat, as this can make them chewy.

• If you prefer a crispy crust, spritz the rolls lightly with water before reheating in the oven. This will help recreate that delightful bakery-fresh texture.

• Preheat your oven to 350°F (175°C). Wrap the bread machine rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and warm in the oven for about 10-15 minutes until they are heated through and regain their delightful softness.

• For a quick fix, use the microwave. Place a damp paper towel over the rolls and microwave on medium power for about 10-20 seconds. This method is great for when you're in a hurry, but be cautious not to overdo it, as the rolls can become chewy.

• If you have a toaster oven, it's a fantastic option for reheating. Set it to 350°F (175°C) and place the rolls directly on the rack. Heat for about 5-7 minutes, which will give them a nice, slightly crispy exterior while keeping the inside soft.

• For a touch of indulgence, slice the rolls in half and toast them lightly in a skillet with a bit of butter. This method adds a deliciously rich flavor and a golden, crispy texture to the surface.

• If you have a steamer, it's a gentle way to reheat without drying out. Place the rolls in the steamer basket and steam for about 5 minutes. This method helps retain moisture and keeps them soft and fluffy.

• Bread machine: A convenient appliance used to mix, knead, and allow the dough to rise automatically.

• Bread machine pan: The container within the bread machine where ingredients are placed and mixed.

• Measuring cup: Used to measure the volume of liquid ingredients like water.

• Measuring spoons: Essential for accurately measuring small quantities of ingredients such as butter, sugar, salt, and yeast.

• Mixing bowl: Useful for beating the egg before adding it to the bread machine.

• Wire rack: A tool for cooling baked rolls evenly by allowing air to circulate around them.

• Baking sheet: A flat surface used to place the rolls on while baking in the oven.

• Oven: The appliance used to bake the rolls to a golden brown finish.

• Clean towel: Used to cover the rolls while they rise, preventing them from drying out.

• Flour sifter: Handy for lightly dusting the surface with flour when shaping the dough.

• Knife or dough cutter: Used to divide the dough into equal pieces before shaping into rolls.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This minimizes interruptions during the process.

Use pre-softened butter: Soften butter ahead of time to ensure it mixes smoothly without delay.

Efficient dough division: Use a kitchen scale to quickly divide the dough into equal pieces for uniform rolls.

Quick rise method: Place the dough in a slightly warm oven to speed up the rising process.

Batch baking: Double the recipe and freeze extra rolls for future use, saving time on busy days.