Bread Machine Dinner Rolls

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 183.4
  • Total Fat: 6.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 318.7 mg
  • Total Carbs: 28.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.4 g

View full nutritional breakdown of Bread Machine Dinner Rolls calories by ingredient
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These delicious rolls are often requested by family. The secret is in the technique. These delicious rolls are often requested by family. The secret is in the technique.
Number of Servings: 12


    1 cup very warm water
    3 heaping Tbsp sugar
    3 Tbsp oil
    1 1/2 tsp salt
    3 cups bread flour (each time you measure, tap the cup many times to settle flour, then level off.)
    2 1/4 tsp yeast (or 1 packet)


Add ingredients in bread machine as directed and set on dough cycle (on my machine, that includes the first rise, and takes 1 1/2 hours). When it's finished, remove from pan and set on lightly floured surface. Do not kneed. Gently shape into rectangle and use knife to cut into 12 equal pieces. (My pieces are never even, no matter how hard I try, so don't worry about that as much. The key is not to over-handle the dough.) Set each piece of dough in your hand and pinch it through your fist to shape it into a ball, just so you can get a relatively smooth surface on top. Again, don't over-shape it to get it to look perfect or the rolls won't be as light and fluffy. Place rolls in a 9x13 pan sprayed with Pam, cover with a tea towel, then place in warm place to rise for 45-50 minutes. I always use the oven for this. To do this, set your oven to "warm" or around 200 degrees, for just two minutes, then turn off. Now place dough inside to rise. After dough has risen, remove from oven and pre-heat to 425 degrees. Meanwhile gently brush tops of rolls with melted margarine. Once oven is pre-heated, bake for 12 minutes or until rolls are a light golden brown. Do not overbake. Ovens may vary, but I've made this in two ovens and for both I found that 12 minutes exactly was perfect. Even a minute longer was too done for my taste. After baking, immediately brush with melted butter. (For the calorie calculator, I figured 3 Tbsp of Imperial margarine for melting - that's the total amount for before and after baking - but I've never measured this.)

These rolls are good even several hours after baking, but my poor family has never had them fresh from the oven, when they're downright heavenly. Still, they constantly ask for these and go nuts when they see them.

Number of Servings: 12

Recipe submitted by SparkPeople user THINMOM5.

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Member Ratings For This Recipe

  • Very Good
    1 of 1 people found this review helpful
    I don't have a bread machine, but this recipe worked well even by hand! I do use the quick-rise yeast, because it mixes in with flour, and is less monkeying! - 8/6/09

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  • 1 of 1 people found this review helpful
    these sound yummy, I love my breadmaker but have to watch for not fat recipes, like everyone here.. going to try these(: - 4/6/08

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  • Incredible!
    1 of 1 people found this review helpful
    I made these again, and they were great! Very light, fluffy, and tasty! I will make these over and over! - 3/27/08

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  • It was amazing
    when i took the dough out i was sticky so i added a drop of four to it before i baked it
    . came out great!
    - 9/13/16

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  • The rolls came out fluffy and delicious. - 10/25/10

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