195 Reviews of Buttery Bread Machine Rolls

From: KLV

On Nov 4, 2003

We liked these ones too! I made 12 larger rolls instead of the 24. The second time I made them I baked them at 350 instead of 375 - they got too dark too quickly at 375. Thank you!

From: TinaSue

On Oct 28, 2003

These are the ultimate best rolls I've ever made. I even made them larger and flatter to make buns. My kids loved sandwiches on them

From: Nichole22333

On Apr 1, 2007

Wow! What a great recipe! I've tried so many roll recipes and havent been able to find one that works until now. I dont have a bread machine so I made them by hand and they still came out perfect. I heated the milk for 1 minute and 10 seconds. I dissolved the sugar in the milk, then added the yeast. ( the yeast will rise better if the milk is anywhere from 90-100 degrees) I let the yeast rise for about 15 min. and added the rest of the ingredients. I kneaded for about 8 minutes and shaped into 12 balls instead of 24 to make big rolls and let them rise for about 2 hours until double in size and baked them at 350 for 15-17 min. I spread honey butter over them as soon as they came out of the oven. Very good! My family loved them! Thanks so much for a great recipe.

From: Chef #201775

On Oct 21, 2005

This recipe has become legendary at our Sunday afternoon gatherings. The recipe is perfect as it is, but I suggest letting the rolls rise, covered, for 2-3 hours to maximum "fluffiness"! I also melt a stick of butter with about 1 tbsp honey to drizzle over as soon as they come out of the oven. Outstanding with home-smoked hand-pulled Boston butt!

From: Chun

On Nov 9, 2005

This recipe is great :D I just baked it at 350, and had left it to rise for around 1 hour and half I also used egg+ 1 table spoon of water to glaze the top before putting into the oven.

From: Okra

On Feb 24, 2007

I have died and gone to heaven!!! These rolls are fantastic! Soft, fluffy, light, buttery and my grandkids are going to go nuts when they taste them. The only things I changed were that I used non-dairy creamer in place of milk and baked them at 350F for 22 min. Thank you for this wonderful recipe! Forgot to mention, I let mine rise for about 1 1/2 hours.

From: SarahinWI

On Feb 9, 2008

These are absolutely fabulous rolls. When they were mixing the dough looked a little wet, but rather than adding more flour I just took a chance and left them alone. I'm glad I did - they worked out beautifully! I shaped into 24 rolls and proofed them in the oven since the house was pretty cool today. Baked 15 minutes at 350, which was perfect for them. Soft, fluffy, buttery...dh raved about these. They will be made often here! UPDATE 2/9/08: Two years later I'm still making these rolls. I often either drop them into muffin tins or divide each of the 24 dough balls into thirds and make cloverleaf rolls. The dough is really SO easy to work with and versatile!

From: cassiesmydog

On Dec 9, 2003

If you love soft squishy airy rolls, this is the recipe for you! They are wonderfuly easy and tasty.I have been looking for a recipe like this for years. We could not stop eating them. This recipe will be on my weekly bake list from now on. Thank you!!!

From: momadvice

On Dec 24, 2006

This recipe is so wonderful. I made a two batches of this for the upcoming holidays and I had nothing to bring home with me. I would definitely recommend letting these rise (a minimum) of an hour because it gives it a lighter texture. I also baked these at 350 for fifteen to twenty minutes in our oven. They browned evenly and had a beautiful golden color. Thank you for such an outstanding recipe!

From: ~cbw~

On Jan 15, 2004

These produced a great roll! I did have to add a little liquid while it was kneading in the machine because it was too dry, but they turned out very tasty! Thanks for a great and keeper recipe, jean!