YUMMY Fresh Buttery Bread Maker Dinner Rolls
Get your families attention with these buttery bread maker dinner rolls! They will think you slaved for hours, but your secret is safe with us.
Having a bread maker to make buttery dinner rolls with a dough cycle is helpful but not necessary. If you do not have a dough cycle, you must watch your bread maker carefully and remove the dough, before it starts to bake.
I use a stainless steel 2 lb Professional Bread Maker. I would not trade this machine for anything, it performs better than stated.
Consider the amount of use your bread maker will have before you choose a brand. There are other brand names out there that are more affordable, but can they stand up the demands you plan to place on it.
One of the reasons I use Amazon so much is the reviews of those that have purchased the item. Remember to leave reviews when you purchase thru there also. It does help those of us that depending on those reviews.
You will need:
Buttery bBread Maker Dinner Rolls INGREDIENTS:
- 1 cup warm Milk (70 to 80 degrees F.)
- 1⁄2 cup Butter, softened (Margarine is optional)
- 2 Eggs (Farm fresh of course)
- 1/4 cup Sugar
- 1 1⁄2 teaspoons Salt
- 4 cups (17 oz.) Bread Flour
- 1 Package or 2 1⁄4 teaspoons Active Dry Yeast
DIRECTIONS to Make Buttery Bread Maker Dinner Rolls:
- Put all ingredients into the bread maker pan in the order suggested by bread maker manufacturer.
- Select dough setting & select start.
- When cycle is complete, mine beeps, dump the dough onto a lightly floured surface. I really like these Pastry mats & they are only $10.
- Make a “log” out of it and Divide dough into portions. You can do 15-24 portions easily.
- Shape dough into balls.
- Place in a greased 13 inch by 9 inch baking pan.
- Cover and let rise in a warm place for 30-45 minutes.
- Bake at 350 degrees for 13-16 minutes or until golden brown.
I get all the ingredients prepped and ready to add.
Add 1 cup of lukewarm Milk
Add 1/2 Cup Softened Butter
1/4 Cup Sugar
2 Farm Fresh Eggs (I washed them first)
When dealing with eggs farm fresh or store bought, I always break my eggs into a dish before adding them to a recipe.
Here you will see I reused my milk cup, minimizing dish washing.
Add 4 Cups Flour
Yeast. I buy yeast in bulk and refrigerate to maintain a long life.
1st teaspoon yeast
2nd teaspoon yeast
Final 1/4 teaspoon yeast to total 2 1/4 teaspoons yeast
Dump the dough out onto a floured surface
Yes I do have a colorful oven…
YUMMY Ready to eat?
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