Real Recipes From Real Home Cooks ®

bread machine soft and buttery yeast rolls.

★★★★★ 11
a recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

My yeast roll loving peeps named these rolls "Just THAT Good". I get asked to make these rolls all the time and have been hired to make them for events. They are easy and always turn out soft and perfect. This recipe adapts well to a manual method. 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!

★★★★★ 11
serves 16 ( pull apart rolls)
prep time 1 Hr 45 Min
cook time 20 Min
method Bake

Ingredients For bread machine soft and buttery yeast rolls.

  • 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
  • 1
    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)

How To Make bread machine soft and buttery yeast rolls.

  • 1
    Sprinkle yeast over warm water in small bowl. Stir until yeast dissolves.
  • 2
    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.
  • 3
    Pour milk mixture into bread machine pan. Add foamy yeast mixture to milk mixture in bread pan. Mix in lightly beaten egg.
  • 4
    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.
  • 5
    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!
  • 6
    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.
  • 7
    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 16-20 minutes or until nicely browned.
  • 8
    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!