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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 161.4
  • Total Fat: 4.7 g
  • Cholesterol: 28.6 mg
  • Sodium: 234.0 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 4.4 g

View full nutritional breakdown of Butter Rolls (Bread Maker) calories by ingredient
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Butter Rolls (Bread Maker)

Submitted by: IZZYBEBOP

Introduction

Oster Bread Maker Butter Roll Recipe. I am THE roll maker in the house. 161 calories per roll; sure is hard to eat just one :)
I'll post a photo after they're done today.
Oster Bread Maker Butter Roll Recipe. I am THE roll maker in the house. 161 calories per roll; sure is hard to eat just one :)
I'll post a photo after they're done today.

Number of Servings: 12

Ingredients

    2 Tbsp. sugar (or a tad more)
    1 tsp. salt
    2-3/4 cups bread flour (or regular white flour)
    2 tsp. active dry yeast
    1/2 cup water
    1 egg
    3/4 to 7/8 cup milk
    1/4 cup butter (or a tad bit more)

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Directions

Using your bread maker container, add, in this order:
1. 3/4 to 7/8 cup milk
2. 1/2 cup water
3. 1 egg
4. 1/4 cup butter (or a tad bit more)...best to use pre-softened butter. If not, cut the butter up into small slices
5. 2-3/4 cups bread flour (or regular white flour)
6. 2 Tbsp. sugar (or a tad more)
7. 1 tsp. salt
NOTE: add the sugar and salt to the outer part of the flour
8. Make a small well in the center and add 2 tsp. active dry yeast

Put your bread maker on DOUGH, insert the container into the bread maker, securely locking it and hit start.
Check the dough as it first mixes. Sometimes you might have to add a bit more flour and/or water. It should form a ball, but don't be too picky about this.
My bread maker takes 1 hr/30 min until the dough is ready.

Once it's done, lightly sprinkle flour onto a pastry mat or board. Remove the dough from the bread pan and place onto your floured mat or board. Knead by hand 2-3 times to release the air.

Using a 12 count large muffin tin, spray each one with PAM. Split the dough in half, then each half in half. This leaves you with four equal halves of dough. Grab 1/3 of dough, form into ball, and place in to greased muffin tin. Repeat until all 12 tins are filled.

Cover dough with a clean cloth and let rise until almost doubled in size (about 1 hour depending on inside/outside temperature).

Preheat oven to 350 and bake for 20 to 30 minutes. I always check mine at about 15 minutes as sometimes they cook faster, and you definitely don't want burnt hard rolls.

Makes 12 individual rolls.

Number of Servings: 12

Recipe submitted by SparkPeople user IZZYBEBOP.






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  • 1 of 1 people found this review helpful
    I put 1/4 cup of rye flour in, and it's very soft and tasty. A big difference in the breads I try to make. I knead dough too much, which makes my breads rock solid after they bake. Thank goodness for the bread maker! - 2/5/11

    Reply from IZZYBEBOP (2/5/11)
    I'll have to try that. We LOVE rye bread! You're right...thank goodness for bread makers. This is my second one I've owned. My very first one was in the late 1990s.


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  • One of our favorites, thanks for posting. - 6/29/12

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