These Bread Machine Yeast Rolls are everything homemade rolls should be without all of the effort. The tops bake up golden, and the centers stay soft and fluffy. The bread machine handles the hard part, so you get that homemade roll payoff without turning it into an afternoon project.
Fluffy rolls make dinner feel special. These yeast rolls for the bread machine are one of my kids' favorite bread recipes.
We love my bread machine dinner rolls, but they use vegetable shortening, which I don't keep on hand all the time.
They also make larger rolls, and sometimes that feels like too much. This yeast roll recipe fills the gap in my rotation.
They don't require kneading or babysitting a stand mixture, yet still deliver results as if you took that time. That’s kind of the sweet spot.
I tend to make these for special occasions alongside comfort food. One of my favorite combos to serve with these rolls is my Picanha Roast, Creamed Spinach, and Scalloped Potatoes. They are also fabulous for Christmas, Easter, and Thanksgiving.
Let’s Talk Ingredients
Milk: I recommend using whole milk for soft, fluffy rolls. The fat tenderizes the crumb and weakens the gluten structure.
Honey: You can use sugar, but the honey adds a depth of flavor that sugar doesn’t.
Butter: I recommend unsalted butter because it has less water than salted butter. Oil is an option, and there is no denying it will give you a tender roll, but the trade-off in taste is not worth it in my opinion.
Flour: All-purpose is a must. I don’t like this recipe with bread flour.
Bread Machine Yeast: I recommend bread machine or rapid-rise (instant) yeast. It is less fussy because there is no need to proof. If you use active dry yeast, increase the amount to 2 ½ teaspoons. (The general rule is to use 25% less instant yeast than active dry.)
Step by Step
Tips & Tricks
- My best advice for baking bread is to invest in a kitchen scale and use it for measuring as much as you can.
- This bread machine yeast rolls dough should be soft but workable. Lightly flour your hands and working surface, not the dough. It is ok to roll the dough over your floured working surface as this adds less flour than sprinkling.
- I know it is hard, but let the rolls cool before serving. Even if you want to warm them back up. The cooling time is actually part of the bread-making process and allows the crumb to set to the perfect texture.
- Handle the dough gently, but shape with confidence. The goal is to get the shape you are looking for without working out too much air. When dividing the dough into pieces, try to make clean cuts rather than ripping.
- Use the poke test to see if your proofed rolls are ready to bake. If it fills in right away after you poke it with a finger, it is underproofed. Overproofed dough won’t fill in at all. What you are looking for is the dough to spring back minimally, but not fill in.
Bread Machine Yeast Rolls
Equipment
- Bread Machine
Ingredients
- 275 grams whole milk at room temperature (1 cup + 2 tablespoons)
- 98 grams honey ¼ cup + 2 teaspoons
- 80 grams unsalted butter melted (⅓ cup)
- 1 large egg beaten and at room temperature
- 2 teaspoons salt
- 480 grams all-purpose flour 4 cups
- 2 teaspoons bread machine yeast or instant yeast
- For topping:
- 1 egg beaten
- 1 tablespoon water
- ⅛ teaspoon salt
Honey Butter (optional)
- ¼ cup butter
- 1 tablespoon honey
Instructions
- Pour the milk into the pan of your bread machine. Add the honey, shortening, butter, egg, salt, flour, and yeast.
- Select the dough cycle, and process according to the manufacturer’s instructions.
- Line a 13 x 9 baking dish with foil. To do this, arrange two sheets perpendicular to each other with foil hanging over the edges. Smooth the foil into the corners of the pan, and spray with oil.
- Transfer the dough to a lightly floured surface, such as a pastry mat, and stretch it into a 15-inch log. Cut into 15 pieces, each about 2.3 ounces (66 grams). (I like to use a bench scraper for this.)
- Cover with plastic. Work with one piece at a time, forming each piece of dough into a ball. Roll with a cupped hand, seam side down.
- Place dough balls in the baking dish and cover with plastic wrap. Let rise for 60 to 90 minutes, or transfer to the fridge for up to 16 hours. Let it sit at room temperature for an hour before baking.)
- Preheat the oven to 350°F. Whisk together the egg, water, and salt.
- Bake for 25 to 30 minutes, until golden brown. Cover with foil, and bake an additional 10 minutes.
- Cool the hot rolls in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Honey Butter (optional)
- To make honey butter, put the butter and honey in a microwave-safe dish and cook in 30-second intervals until the butter melts. Stir to combine and brush the warm bread machine rolls with the melted butter mixture before serving.
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