Recipe by beth
"These rolls are soft and delicious and mixing them up in a bread machine makes them easy."
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3 1/4 cups
active dry yeast
I made these in the KA, kneaded for about 10 minutes, let the dough rise for about an hour, punched down and deflated the dough. From that point, I followed the rest of the recipe. The texture is light, the rolls are tender, they have just a hint of sweetness, and they cooked perfectly at 15 minutes. Great dinner rolls, but will make good slider buns or a bun for a breakfast sausage patty. I might try an egg wash the next time rather than brushing them with butter. Thanks, Beth, this is a 5-star recipe, we loved it!
Although easy to make, they seemed day old right out of the oven. They weren't the 'soft' rolls I was looking for or expected from such a highly rated recipe.
I wanted to add to my review. I use all purpose flour, and it comes out great no matter what I make with it. I'm photo of the rolls and a loaf of bread I made with this recipe. Amazing results, soft bread slices real nice!! Thanks again for this incredible recipe :)
Seriously easy and fast! They came out perfectly. :) I never use my bread machine because it has never turned out a single decent loaf of bread. I wanted some rolls in a hurry and it wasn't going to be life or death if the recipe didn't work. I used Bronze Chief High Gluten Chemical Free flour just to see what would happen and the result was perfect! Definitely a go-to recipe.
Made these last night. Used the breadmaker dough setting. The dough was very wet and sticky, had to add a lot more bread flour to keep from sticking to the sides. Once I punched it down and removed from the pan it was still very sticky and hard to handle and I had a tough time separating into the pieces. All that being said, the rolls are great, everyone here loved them and I will be making them again. If not for the stickiness issue (and that was probably my fault some way), they are a 5 for sure because of the ease in making them and the great texture and taste. *****Updated**** made them again and they are perfect - figured it was user error last time. We are in love with the flavor and texture. My rating is a definite 5+++
This recipe is awesome. My whole family loved these rolls. They were great for little sandwiches the next day too. The first time I used all bread flour. The next time I used a mix of bread flour and white whole wheat flour. Great both ways!
I made these with regular flour and no other changes and they came out fluffy and delicious. I never have luck with bread but this recipe is easy and foolproof.
I made these exactly as the recipe is written for Thanksgiving. They turned out really well. I didn't know exactly how to shape rolls, so I divided the recipe into 16 fairly rough balls (using quite a bit of flour as it is pretty sticky) and cut a 1" "x" in the tops with a pair of scissors then let them rise in the 9x13 pan. After baking, they look like they came from a bakery, with great taste and texture. This recipe is a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Dinner Rolls
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 35
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