Bread Machine Soft and Buttery Yeast Rolls.

Cindy Smith Bryson


My yeast roll loving (and who doesn't?!?) peeps named these rolls "Just THAT Good". This recipe adapts well to a manual method. Manual method recipe can be found under "Öld Fashioned Soft and Buttery Yeast Rolls". Recipe as follows is made using "dough only" cycle in bread maker. I make them as pull apart rolls but you may also shape into other desired shapes and they adapt well to baking in muffin cups. They smell deliciously yeasty baking and never fail to send you on a little trip to yeast roll heaven!

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16 ( pull apart rolls)


1 Hr 45 Min


20 Min




1 pkg
active dry yeast (equals 2 1/4 tsp. of bottled "bread machine" yeast)
1/4 c
warm water
1/3 c
white, granulated sugar
1/4 c
soft butter
1 c
hot milk
egg - lightly beaten
4 c
sifted "all purpose" flour or unsifted "bread machine" flour
3/4- 1 tsp
salt (use lesser amount if butter is salted)
1/2 stick
butter, melted (for brushing rolls)

Directions Step-By-Step

Sprinkle yeast over warm water in small bowl. Stir until yeast dissolves.
In separate bowl, add sugar and 1/4 cup softened butter to hot milk. Stir until sugar dissolves and butter is melted. Cool mixture to 105-115 degrees.
Pour milk mixture into bread machine pan. Add foamy yeast mixture to milk mixture in bread pan. Mix in lightly beaten egg.
Add 4 cups of flour on top of liquid mixture in bread pan. Add salt on top of flour. Place pan in bread machine. Set to "dough only" cycle.
When "dough only" cycle is complete, pour dough ball out onto lightly floured cutting board. Dough may be slightly sticky, but use as little flour as possible for flouring hands and cutting board. Otherwise, rolls may not be as feathery light as should be!
With large knife, cut dough ball into four (4) pieces. Cut each piece into 4 more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 & 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 x 9 x 2 inch pan.
Cover rolls and allow to rise in warm place until doubled in bulk; 30-45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18-20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temperature accordingly.
If desired, brush baked rolls with more melted butter when they come out of oven. The butter will sizzle down sides and bottom of rolls for a buttery and soft crust! For leftover rolls: 10 seconds in your microwave will create that "just out of the oven" warm roll magic!

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy