The very best bread machine shaped dinner roll recipe and an Oster Bread Machine giveaway to kick off a celebration of 7 years of blogging.
Friends, this is a big, big day because it’s the start of my SEVEN years of blogging celebration!! Over the next few weeks I’m going to be sharing some of my favorite things and doing some extra special giveaways to celebrate! Why giveaways? Well, because Dine & Dish wouldn’t be what it is today without your love and support and I want to share my thanks with you by giving back.
When I started Dine & Dish 7 years ago I had no idea what great joy this little site would bring me. I have developed friendships, created wonderful work relationships, have traveled and experienced things I’ve never even imagined, I’ve gained new skills, have been able to contribute to our family financially and most of all, I’ve been able to do it all from home while raising my kids.
Dine & Dish is not even close to the biggest blog out there, but I have the BEST readers, hands down. Thank you all so, so much for being such an important part of my life and for taking the time to click over and read what I share. It means more to me than I could ever tell you.
Without further ado, I’d like to share the first of many giveaways with you!
It’s hard to believe that 12 years ago, when we’d have people over for dinner, my “go-to” meal to make was Hamburger Helper and a dessert I still love but haven’t made in ions (Easy Eclair Dessert). I used to not be able to cook at all! I then discovered an old site called Recipezaar (now Food.com) and discovered that there were recipes out there I could cook. Then, through their forums, my love of food photography began to take shape and, well, here I am today doing both professionally. Crazy stuff!
Whenever we go to a dinner party or host my family for events, it is expected that I make homemade bread. It’s kind of become “my thing” over the years. I have had the same Oster bread machine for 10 years now and I love it. I never actually bake bread in my bread machine, but always use it for the dough cycle. As much as I love to knead bread dough into shape, I don’t always have time for that. Being able to just throw all the ingredients into my bread machine and leave it until the dough is all read for me has been such a huge timesaver. Other than my Keurig, my Oster Bread Machine is the most used small appliance in my house!
I’m starting off this big Dine & Dish celebration with a recipe I tried today that has totally kicked my favorite dinner roll recipe out of the Thanksgiving rotation. In fact, I had planned on kicking my celebration off with a completely different giveaway, but then made this recipe and HAD to share it with you right this very minute.
This isn’t a Dine & Dish original recipe… I’ve seen it on other blogs but traced the origination to Allrecipes. As much as I’d like to shake it up and make it my own, this recipe needs no changing at all. (I did take out the second rise time, just because I’m impatient). It’s absolutely perfect just the way it is! Check the recipe out below, then below that enter to win an Oster Bread Machine of your very own! Good luck and enjoy — oh… and THANK YOU!!!
Disclosure: This is not a sponsored giveaway. I truly love my Oster Bread Machine and want to say thanks by giving one Dine & Dish reader the chance to win one too!
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The Very Best Buttery Dinner Rolls Recipe
The most wonderfully soft, tender and delicious dinner roll recipe!
Prep Time 2 hours hours
Cook Time 15 minutes minutes
Total Time 2 hours hours 15 minutes minutes
Servings 16 rolls
Ingredients
- 1/2 cup warm water 110 degrees F/45 degrees C
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter softened
- 1/3 cup white sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 .25 ounce package active dry yeast (I prefer Red Star Yeast
- 1/4 cup butter softened
Instructions
Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.
Brush tops with softened butter.
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
FAQs
Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.
How would you describe dinner rolls? ›
While dinner rolls to a German or Italian mind might be crusty, have a chewy or dense texture, and be made with a flour other than white wheat, to an English-speaking mind, classic dinner rolls are puffy, have a soft crust and a soft crumb, a subtle, buttery flavour, and are made from white bread or all-purpose flour.
How do you reheat homemade dinner rolls? ›
Reheat dinner rolls in the oven. Arrange a rack in the middle of the oven and heat to 350°F. Place rolls in a baking dish or arrange on a baking sheet, brush with melted butter and sprinkle with coarse salt, if desired. Bake until warm, 7 to 10 minutes.
How do you keep homemade rolls from drying out? ›
Refrigeration pulls moisture from bread, which speeds up the staling process and causes the bread to dry out. For longer storage, freeze the bread. Most yeast breads and rolls freeze well. To freeze, wrap securely in aluminum foil, freezer wrap or place in freezer bags.
Why are my homemade dinner rolls dry? ›
Assuming you are baking the rolls from scratch, the hydration of your dough (weight of liquid divided by weight of flour) and the internal temperature at the end of baking are important factors. Fats can play a role in softness of the product and how long the rolls will stay fresh (vs. stale).
Why do my homemade rolls have no taste? ›
Flat flavor in bread is almost always because of not enough salt. I agree with you that you don't have enough. About 2% of the flour weight. In your recipe with 5 cups of flour (600g) that would be just over 2tsp of table salt (12g).
What is the best shape for dinner rolls? ›
You can't go wrong with classic round dinner rolls, but sometimes it's fun to switch things up! I'll show you how to shape traditional rolls, as well as crescents, knots, and cloverleaf rolls. Be sure to check out my Ultimate Dinner Roll Guide for my favorite roll recipe, flavor variations, baking tips and more.
Why does my homemade bread taste bland? ›
Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.
What temperature should I bake my rolls? ›
Preheat the oven to 350°F and move the oven rack to a low position. Bake the rolls for 20 to 25 minutes, or until lightly golden brown, rotating the pan halfway. Let the rolls cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
What happens if you put too much yeast in rolls? ›
Putting too much yeast in bread dough will make it double in size very quickly during the bulk ferment and even more quickly during the proofing of your loaves. As long as you don't let the dough more than double in size at either stage, you should get a reasonable loaf of bread.
This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.
Should homemade dinner rolls be refrigerated? ›
Room Temperature:Freshly baked rolls can stay soft and delicious for about 1 to 2 days when stored at room temperature. After this time, they may start to dry out and lose their freshness. Refrigeration:If you want to extend the freshness of homemade rolls, you can store them in the refrigerator.
Should you brush rolls with butter before baking? ›
Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.
Can I keep rolls warm in a crockpot? ›
Arrange the rolls on the cloth. Cover the top of the slow cooker with a second damp, clean tea towel. Cover and heat on the LOW setting until warm, about 30 minutes. After heating, you can turn the slow cooker to the WARM setting and keep the rolls soft and warm until the top towel is dry, about 2 hours.
Why are my rolls dense and hard? ›
There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.
Why are my bread rolls not soft? ›
You're probably not developing the gluten enough. Could also be too low hydration, or maybe under-proofed.
Why are my rolls chewy? ›
The chewiness of bread is due to the protein in the flour. High protein flour will give you chewy bread. Low protein flour will give you “cakey” bread. I make a dinner roll with milk, butter and eggs that is pillowy soft and yet a bit chewy too.
How do you keep bread rolls soft when baking? ›
If you only have a fan oven, it's hard to keep them really soft; it helps to cook them at a lower temperature, maybe 170°C or even 160°C, and to wrap them in a clean tea towel immediately after cooking.
