Buttery Dinner Rolls are soft and fluffy and full of buttery goodness. They take less than 3 hours to make from start to finish, with the bread machine doing most of the work. In addition, the dough is a dream to work with. These dinner rolls are incredible on their own with a pat of butter and are amazing wrapped around a piece of leftover ham or turkey!
The Master Taste Tester was horrified when he saw me making these rolls. He felt that my French bread rolls were about as good as they get. However, with one bite, he relented, saying that I could make these rolls again!
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Ingredients for Buttery Dinner Rolls
You only need pantry staples to make these delicious rolls.
Making the Buttery Dinner Rolls – Step-by-Step
- Step 1 – Prep the Dough: Add all ingredients to the bread machine pan in the order listed in the recipe below. Set the machine to the dough cycle and let it work its magic.
- Step 2—Divide and Shape: Once the dough cycle is complete, transfer the dough to a lightly floured surface. Divide the dough into 12 equal portions (around 1.63 ounces each for my fellow foodie nerds!) and shape each piece into a smooth ball.
- Step 3 – Second Rise: Arrange the dough balls evenly on a parchment-lined 9×13-inch baking sheet. Cover and let them rise in a warm place for about 45 minutes until doubled in size. I use the proof function on my oven for this.
- Step 4 – Bake: Preheat the oven to 350°F. Bake the rolls for 16 to 18 minutes or until golden brown.
- Serve and Enjoy: Brush the warm rolls with melted butter for an extra touch of indulgence. Serve immediately, or store leftovers in an airtight container.
These buttery dinner rolls are the ultimate crowd-pleaser. Whether for a holiday feast or a simple weeknight dinner, they’ll have everyone reaching for seconds. Yum!
Frequently Asked Questions
My bread machine makes a two-pound loaf. However, with this recipe’s quantity of dough, a bread machine that makes a one-pound loaf works perfectly.
Absolutely! Knead the dough by hand, in a food processor, or with a stand mixer until smooth and elastic. Follow the same steps for rising and baking.
Active dry yeast is not the same as instant yeast. Active dry yeast needs to bloom in water before use. Instant or bread machine yeast can be added directly to the ingredients.
This recipe can be easily doubled – double each ingredient and use a half-sheet pan.
I like to store the rolls in a gallon Ziploc bag in the refrigerator for two or three days. They can also be frozen for longer storage. Reheat the rolls at 350°F for about five minutes for an out-of-the-oven fresh taste.
Recipe Tips and Tricks
- Weigh Ingredients: To ensure this recipe works, weigh the ingredients—especially the flour. The quantity of flour can vary significantly depending on how it is measured. My consistent rule is that one cup of flour weighs 5 ounces. This worked for Julia Child and works for me!
- Warm Rising Spot: If your oven has a proofing function, use it. Otherwise, heat your electric oven for a minute and 45 seconds, and then turn it off to create the perfect environment for proofing dough. Heating the oven is another Julia Child trick that works every time.
- Make-Ahead Option: These rolls freeze beautifully! After shaping, freeze the dough balls in an even layer on a tray. Once frozen, transfer them to a bag. Thaw and rise before baking as directed.
- Perfect Sliders: These rolls are the perfect size for sliders.
Additional Recipes for Amazing Homemade Rolls:
If you’re a fan of homemade rolls where the bread machine does most of the work, check out these awesome recipes:
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Buttery Dinner Rolls (Bread Machine)
Equipment
- Bread Machine
- 9 x 13-inch baking sheet
- Parchment paper
Ingredients
- ½ cup (4 ounces, 113 grams) milk (I used whole milk)
- ¼ cup (½ stick, 2 ounces, 57 grams) unsalted butter, room temperature
- 1 large egg
- 2 Tablespoons (0.875 ounces, 25 grams) granulated sugar
- ¾ teaspoon Kosher salt
- 2 cups (10 ounces, 283 grams) bread flour (See Tip 1)
- 1-¼ teaspoons Instant yeast (See Tip 2)
- 1 Tablespoon melted butter, optional
Instructions
- Place all ingredients in pan of bread machine, in the order listed. Process on dough cycle.
- When the dough cycle finishes, remove it to a floured surface. Divide it into 12 equal pieces (about 1.63 ounces each). Form the pieces into smooth balls and place them evenly spaced on a parchment-lined 9×13-inch baking sheet.
- Allow rolls to rise in a warm location until doubled in size and touching each other, 30 to 45 minutes.
- Preheat oven to 350° F.
- Bake rolls in a preheated 350°F oven for 16 to 18 minutes, or until golden brown.
- Remove from the oven; brush the hot rolls with melted butter. Allow to cool for 5 minutes and serve.
- Yield: 12 Buttery Dinner Rolls
Video
Tips/Notes
- To ensure consistent results, weigh your ingredients, especially the flour. Per this recipe, one cup of flour weighs five ounces.
- Instant and bread machine yeast can be used interchangeably. Active dry yeast, however, has to be bloomed before adding it to the other ingredients.
- If your oven has a proofing function, use that. Otherwise, turn your electric oven on for 1 minute and 45 seconds. Then turn the oven off. This produces the perfect proofing environment.
Tobi says
I just made these for Thanksgiving and they were amazing! On top of being delicious they were gorgeous! I made the dough and shaped the balls on Wednesday, put them in an oiled glass baking dish and put them in the fridge. Then yesterday I put them on the back of the stove where it was warm for a couple of hours to rise while the turkey breast was cooking. Then popped them in the oven after the turkey came out. Perfection and oh so easy! Thank you for the recipe!
Chula King says
Tobi,
I’m so pleased that the recipe for dinner rolls was a success with you!
Chula
Usha says
Hello can this be made in a food processor. I dont have a bread machine.
Chula King says
Usha,
Yes, you can definitely use your food processor. When I use my food processor for recipes such as this, I start by processing all of the dry ingredients except for the salt, but including the yeast about 5 seconds. With machine running, I slowly add the liquid ingredients and the butter through the feed tube and process until the dough is just combined and no dry flour remains, about 10 seconds. Then, I let dough stand for 10 minutes. After 10 minutes, I add the salt to the dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds. Hope this works for you!
Chula
Julie Crate says
You did it again! After making your most amazing bread machine sandwich buns, I opted to try the butter rolls. Oh my gosh. I really didn’t think they would better than the frozen rolls that I’ve been making for years. Never again will I buy frozen rolls! These were absolutely amazing. So fluffy soft, they just melt in your mouth. I want to mention that I did double the recipe without any trouble! Thanks again for another exceptional bread machine recipe!!
Chula King says
Thanks so much Julie! I made these rolls for both Thanksgiving and Christmas dinners – they made excellent little sandwiches for the leftover turkey and ham. I’m so pleased that they turned out for you!
Chula
The Book of Food says
I must say yours look a lot better but nonetheless mine turned out good ! I added a bit of powdered garlic in the flour, it made the rolls smell divine even when unbaked !
PudgeFactor says
Yum – what a good idea adding some garlic! I bet your rolls were delicious with the garlic!