Classic soft and fluffy dinner rolls are effortlessly made using a bread machine. These rolls are rich and flavorful from the addition of eggs and butter with a golden, tender crust. Knead and proof in your bread maker, shape by hand, and bake in the oven.
These Bread Machine Dinner Rolls Always Turn out perfectly!
I love it when I have a recipe that never fails, and these soft and tender bread machine dinner rolls are one of my most requested side dishes.
They’re perfect for holidays like Thanksgiving or anyday family dinners. Using the bread machine to do the mixing, kneading, and rising takes all the guesswork out of making rolls from scratch.
This recipe is based on my easy dinner rolls recipe, but it’s even better! These dinner buns are so flavorful, and have the perfect texture.
Key Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Flour: I’ve tested this recipe with both white all-purpose flour and bread flour, and it works with either one! Bread flour has more protein in it, so it will give you sturdier rolls that rise higher in the oven. AP flour will give you super soft rolls that are a bit shorter, but still delicious.
- Whole Milk: The fat and lactose in milk help to give the rolls a soft, tender crumb. Warm the milk to a lukewarm temperature that is no higher than 110°F/45°C.
- Eggs: Eggs give the rolls structure. Be sure to let your eggs come to room temperature before adding them to this recipe. Cold eggs won’t combine easily with the other ingredients.
- Butter: Melted unsalted butter creates flavorful dinner rolls. We will also brush the rolls with more butter after they come out of the oven to keep the crust nice and soft.
- Sugar: I like a little bit of sweetness in my dinner rolls. Just a couple of tablespoons is enough to help feed the yeast and give the rolls a very subtle sweetness.
- Instant Yeast: For bread machine recipes, instant yeast is your best option, as it doesn’t need to be activated before adding it to the rest of the ingredients. You might also find yeast labeled as “bread machine yeast”. These are the same things.
Bread Machine Recipe Tips
- Understand your bread machine. Just like air fryers, bread machines will have differences from brand to brand and between models. Luckily, most household bread machines work in the same way, so this recipe should work in any of them. If you’re having any trouble, refer to the instructions that came with your machine, or reach out!
- Room temperature ingredients are a must when making bread dough. The liquid in your recipe should be bit above that in order to activate the yeast properly.
- The rolls are ready to bake when they are visibly puffed up and spring back slowly when gently pressed with a fingertip. Don’t rely only on the amount of time suggested in the recipe, as dough proofing time can change based on temperature and humidity. Use the images in the recipe card to know what your rolls should look like during this process.
- Baking pan suggestions: If you don’t have a 9×13 inch pan, use two 9-inch square pans instead. You can bake these rolls in a glass, ceramic, or metal pan, but in my testing, the rolls baked in a metal pan browned quicker.
- Store leftover rolls covered at room temperature for up to 24 hours. They’re still nice and soft the next day if stored correctly.
- These rolls freeze well! Cool completely, then wrap tightly with plastic wrap then place in a freezer bag. Freeze for up to 2 months. Thaw and re-warm before serving.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Bread Machine Dinner Rolls
Use your bread machine to take the guesswork out of making dinner rolls! These bread machine dinner rolls are soft, fluffy, and flavorful thanks to the addition of eggs, butter, and milk.
rolls
Use your bread machine to take the guesswork out of making dinner rolls! These bread machine dinner rolls are soft, fluffy, and flavorful thanks to the addition of eggs, butter, and milk.
Equipment
- Kitchen scale or measuring cups
- Bench scraper or knife
- 9×13-inch baking dish or sheet pan, (23×33 cm)
- Pastry brush
Ingredients
- 1 cup (240 ml) whole milk lukewarm
- 4 tablespoons (56 g) unsalted butter melted
- 2 large eggs at room temperature
- 2 tablespoons granulated sugar
- 1 ¼ teaspoons table salt
- 3 ¼ cups (390 g) bread flour or all purpose flour (see notes)
- 2 ¼ teaspoons (7 g) instant yeast (1 packet)
For topping:
- 1 large egg mixed with 1 tablespoon water for egg wash
- 1 tablespoon melted butter for brushing after baking
- Flaky sea salt for sprinkling (optional)
Instructions
- Add the milk, melted butter, eggs, sugar, and salt to the bread machine pan.
- Add the bread flour, then sprinkle the yeast on top.
- Set the bread machine to the dough cycle and start.
- Once the cycle ends and the dough appears properly proofed, transfer it to a lightly floured surface.
- Divide into 12 equal pieces (about 65 grams each). shape each into a smooth ball.
- Place rolls in a greased 9×13-inch (23×33 cm) pan, evenly spaced.
- Cover and let rise in a warm place until puffy and nearly doubled, about 30-45 minutes.
- Preheat the oven to 350°F (180°C).
- Brush the rolls gently with egg wash.
- Bake rolls for 18 to 22 minutes turning the pan halfway through, or until golden brown and the internal temperature reaches 190°F (88°C).
- Remove from the oven and brush with melted butter, and sprinkle with flaky sea salt if desired. Cool slightly before serving.
Notes:
- Use room temperature ingredients, and warm the milk to a slightly higher, lukewarm temperature (110°F/45°C) so that the yeast is activated.
- Both AP flour and bread flour work in this recipe. Bread flour creates sturdier rolls that bake higher.
- These rolls can be baked in one 9×13-inch pan or in two 9×9-inch pans. Note that baking in a metal pan will cause the rolls to brown more quickly.
- Store leftover rolls covered at room temperature for up to 24 hours, or freeze, wrapped tightly for up to 2 months.
Nutrition Information
Serving: 1roll, Calories: 209kcal, Carbohydrates: 29g, Protein: 7g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 61mg, Sodium: 278mg, Potassium: 105mg, Fiber: 1g, Sugar: 3g, Vitamin A: 247IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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