Bread Machine Buttery Dinner Rolls

Light and buttery these dinner rolls are amazing! The best part is the bread machine does most of the work for you!

Yes, the bread machine. If you haven't used it to make dinner rolls, you don't know what you're missing.

After the bread machine does it's work, all you have to do is shape them, let them rise and bake.

If there is one good thing about a year that you can't go anywhere, it's rediscovering all the things you used to bake, cook and do. Like my bread machine.

I've had my bread machine since back when they super popular. I used to use it every week, making sandwich bread, pizza dough, crusty baguettes and dinner rolls.

Then it kind of fell out of popularity and I put it to rest on a shelf.

Then this year happened, and everyone and their uncle was baking sourdough bread. Me included. Then I remembered my bread machine and made these rolls.

These rolls. Buttery. Light. Amazing. You won't want to eat dinner without them. I promise.

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Ingredients:

Milk - I used full fat, low fat would also work, but they won't be as rich.

Honey

Eggs - I used large eggs.

Butter - unsalted. I like to use Kerrygold or some other grass fed butter.

Flour - unbleached all purpose flour - I use King Arthur.

Salt - I use Diamond Crystal Kosher Salt.

Yeast - I use SAF Instant Yeast. You could use a yeast specially formulated for the bread machine or regular active dry yeast. It used to be that you had to mix the active dry yeast with water first, but that doesn't seem to be the case anymore with the advances in drying yeast.

Instructions:

Add the milk and honey to the bread machine. Add the eggs. Cut the butter into small cubes and add it.

Add flour to bread pan. Then make two small wells and add the yeast in one and the salt in the other.

Place the bread pan in the bread machine and set for the dough cycle. In my bread machine, it is one hour and 50 minutes.

When the dough cycle is complete, remove the pan from the bread machine.

Turn the dough out onto a lightly floured surface. Divide the dough in half.

Roll out each half into a long 2-3 inch wide cylinder.

Using a dough scraper or a chef's knife cut each cylinder into 8 equal pieces. Don't worry too much if they aren't completely equal, some rolls will just be a little smaller or a little larger than others.

I know some people weigh these sections to make sure they are the same - I am not those people!

Take each piece of dough and shape it into a ball by pulling on the edges together and turning the piece into you get a ball shape. You're kind of making a little purse.

Line a baking sheet with parchment paper. Melt about 2 tablespoons of butter.

Place the rolls on the baking sheet with sides touching. Brush the tops of the rolls with some of the melted butter. You might not use it all.

Cover the rolls loosely with plastic wrap and let them rise at room temperature for about 45 minutes.

The rolls should about double in size after 45 minutes.

About 20 minutes or so before the rolls are finished rising, preheat the oven to 375.

Remove the plastic from the rolls and bake in the oven for 25 to 30 minutes.

Remove the rolls from the pan and cool on a rack. You can brush them with a little bit of the extra melted butter if you'd like.

I wish my blog had smell-o-vision, because these smell amazing. Not only do they smell good while baking, but when you tear one open, the buttery aroma is enough to make your mouth water!

You'll want to have these warm buttery dinner rolls with every dinner and after you see how easy they are to make, you can!

Serve these with:

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Recipe

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