Better Butter Bread/Yummy Yeast Roll-Bread Machine

Shann Allen


Try slicing this bread thick and slathering both sides with butter and garlic powder (and a sprinkle of salt if desired), and toast in 425 degree oven for 5-7 minutes for a delicious Texas Toast Garlic Bread.

When baked as Yeast Rolls it has been judged as good or better than Golden Corral Yeast Rolls.

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2 1/2 lb loaf, or 20-24 Rolls


1/4 c
water, warm
1 1/2 tsp
active dry yeast (or 1 packet)
1/3 c
1 c
milk, warm
1 stick
butter, room temperature; margarine not recommended - too oily, if using margarine cut back to 1/3 cup, room temperature
egg for sweet, 2 eggs for savory
4 1/2 c
all purpose flour
1 1/2 tsp


1(optional - for fluffier bread) stir yeast into water until it dissolves, stir in 1 tsp sugar, let stand until yeast activates and makes a layer of foam on top of water
2add ingredients, in order listed, to bread machine
3If baking in Bread Machine, set to 2 1/2 lb Basic Bread setting & set crust darkness to your preference. (I've found light/med darkness work best in my machine)

If baking in a conventional oven or making yeast rolls, set Bread Machine to Bread Dough setting.
4near the end of the kneading cycle, check the doughball for proper consistency. The dough should form a solid ball slightly moist to the touch and stick slightly to the sides of bread machine pan but release cleanly when pulled away from side of pan.
5If dough ball is too tacky and sticks to sides of pan without releasing cleanly, add 1 tsp flour.

If dough is pasty and not forming a solid ball, add 1 tbsp flour.

If dough ball is dry to touch add 1 tsp water.

If dough ball is dry to touch and bread machine motor is straining to knead it, add 1 tbsp water.
6If baking in bread machine, let machine finish and voila! you have a loaf of fluffy, buttery yeast bread. Enjoy!
7If baking in a conventional oven or making Yeast Rolls, remove dough ball from bread machine after dough cycle completes.
8For bread, roll dough ball slightly to elongate it and place in buttered bread pan.

For rolls, pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter (20-24 rolls). Place in neat rows, not quite touching, in a well-buttered 13x9x2 inch pan.
9Cover bread or rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
10Brush tops of bread or rolls with melted butter or margarine, then bake in a 325 degree oven until nicely browned. (50-60 min bread; 15-20 min rolls)

About this Recipe

Main Ingredient: Flour
Regional Style: American