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BREAD MACHINE DINNER ROLLS

These light and fluffy bread machine dinner rolls are easy to whip up. They take minimal effort but will make everyone believe you were working hard in the kitchen all day!
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Resting time 3 hours
Servings 12

Ingredients
  

  • 1/2 cup butter, melted
  • 1 cup milk
  • 2 eggs
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 3 1/4 - 3 1/2 cups all-purpose flour
  • 1 tbsp. active dry yeast
  • 1 tbsp. butter, melted for brushing on top of baked rolls

Instructions
 

  • Crack the 2 eggs and add them directly into the bread machine pan.
    Next, melt the butter on low heat in a saucepan (or microwave if you choose). Once it melts add the milk into the butter to cool it down before adding it into the bread machine pan with the eggs. The milk cools off the butter so it does not scramble the eggs!
    Add in the salt and sugar.
    Then dump the all-purpose flour in a heap on top. I usually start with 3 1/4 cups and add more if needed as the machine starts to mix. Make a little well or indent in the top of the flour and add the yeast.
    Put the bread machine pan back in the bread machine and select the dough function. Watch the dough as it starts to mix together to make sure it combines well and has the right texture to it (this is where the spatula comes in handy in case it does not grab all the flour from the sides or bottom of the pan). If necessary, add more flour, little bits at a time, until the dough has a texture of starting to look smooth and just ever-so-slightly sticky.
    Let the machine work its magic.
    Once the dough cycle is complete, check on the dough to see if it has risen to double in size. If not, I just leave the lid shut to keep it warm with the machine off and wait about 15 - 30 minutes and check on it again. The amount of rise time is different every time based on the temperature of your home that day.
    Prepare cookie sheet with parchment paper.
    Section the dough into 12 equal pieces to fill the cookie sheet. To do that, I take a small, serrated knife to cut the dough and then lay them on the cookie sheet where they will end up baking. After all pieces are laid out, grab them one at a time, and fold the edges into the center to form a ball shape with a smooth top. Put folded edge side down onto bottom palm of hand and then roll each dough ball in a circular motion between the palms of your hands to form the shape of the rolls. After they are all shaped, let the rolls rise again until doubled in size.
    Bake at 375 degrees for 10 - 15 minutes until golden brown. For my oven, I usually start watching at about the 10-minute mark and adjust the timer from there.
    Brush freshly baked dinner roll tops with 1 tbsp melted butter using the pastry brush, and then let them sit on the cookie sheet to cool down. Serve warm.
    After cooled completely, they can be stored in a container of your choice or a gallon size baggie.