Easy Yeast Rolls (Bread Machine Dinner Rolls)
User Reviews
5
Easy Yeast Rolls (Bread Machine Dinner Rolls)
Description
Easy Yeast Rolls utilize a straightforward dough combining bread flour, sugar, salt, active dry yeast, water, milk, butter, and egg. The ingredients are added in order to a bread machine which mixes and completes the first rise cycle. After the initial rise, the dough is removed, punched down, and divided into 16 to 24 small equal balls shaped by folding the edges to smooth the tops. The shaped rolls rest covered in a warm spot for about 30 to 40 minutes until doubled in size.
Once risen, the rolls are baked at 375°F (190°C) for 12 to 15 minutes until golden brown. Brushing the tops with melted butter before and after baking adds moisture and a rich flavor. The recipe notes include tips for making the rolls without a bread machine by mixing the dough with a mixer and proofing in a warm place.
The result is tender dinner rolls with a soft crumb and golden crust, suitable for accompanying a variety of main dishes or served fresh with butter. The method ensures reliable yeast activity and evenly risen rolls that stay soft and flavorful.
Ingredients
- 1 cup water room temperature or slightly warm (not hot)
- 2 tablespoons butter softened
- 1 large egg Room temperature (if you forget, submerge the egg in warm (not hot) water for 5-7 minutes)
- 3 ¼ cups bread flour may substitute all-purpose flour end result will be less fluffy, but they will still be good!
- ¼ cup sugar
- 1 teaspoon salt
- 3 teaspoons active dry yeast make sure your yeast is fresh; use instant or bread machine yeast. (For high altitude use 2 ½ teaspoons yeast)
- 2-3 Tablespoons butter for brushing, melted
- kosher salt
Instructions
- Place first 7 ingredients in bread machine in order listed (see notes for how to make without bread machine).
- When adding ingredients, place the yeast near the sugar, not the salt.
- Start bread machine on >>white, >>dough, >>large cycle (not the full bread cycle). You will do the second rise after you form them into dough balls.
- Once cycle is finished, line a cookie sheet with parchment paper, or spray with non-stick spray.
- Remove yeast dough from the bread pan and punch down; separate pieces into 16-24 equal dough balls.
- Pinch together bottoms of dough to form little dumpling sized dough balls and place upside down on cookie sheet.
- Brush with melted butter and sprinkle with kosher or flaky sea salt.
- Cover with clean, damp tea towel and let rise in warm location* for 30-40 minutes until doubled.
- Once doubled, preheat oven to 375° F (190° C) and bake 12-15 minutes until golden brown.
- Remove from oven and brush tops again with melted butter, if desired and sprinkle with a little flaky sea salt.
Notes
- For best results, use fresh yeast and room temperature ingredients; warm egg placement can speed tempering.
- Proof rolls in a consistently warm environment, such as a turned-off oven heated to 100°F (38°C).
- If baking without a bread machine, mix dough using a mixer with a dough hook, then rise covered until doubled before shaping.
- Brush rolls with melted butter both before and after baking to enhance softness and flavor.
- Bread flour is preferred for fluffier rolls, though all-purpose flour can be substituted with some texture difference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16-24 rolls
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 135kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 173mg | 7% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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