This is the perfect dinner roll recipe for busy bakers: Not only can you make the light, flavorful dough in the machine, but after you shape the rolls you can put them back in the machine to bake, no oven required. We added an herbed butter to give the rolls extra flavor and richness. For this recipe we prefer a horizontal bread machine (as opposed to a compact, vertical bread machine) to make sure that the herb butter stays inside the rolls rather than sinking to the bottom.
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 30 min |
| Yield: | 16 dinner rolls |
| Level: | Easy |
| Total: | 4 hr 15 min |
| Active: | 30 min |
| Yield: | 16 dinner rolls |
Ingredients
- 1 cup whole milk, warmed to about 80 degrees F
- 2 tablespoons unsalted butter, at room temperature
- 1 1/2 teaspoons kosher salt
- 2 tablespoons sugar
- 3 cups bread flour (see Cook’s Note), plus more for dusting
- 2 teaspoons instant yeast
- 1 tablespoon milk powder
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 clove garlic, grated
Instructions
- For the dough: Add the dough ingredients to the bread pan of a 2-pound capacity bread machine in the following order: milk, butter, salt, sugar, bread flour, yeast and milk powder. Program the machine for sweet bread (a 1 1/2-pound loaf) and start the cycle (see Cook’s Note).
- At the start of rise 3 (about 1 1/2 hours after starting), pause the cycle (do not cancel the cycle). Remove the bread pan from the machine and transfer the dough to a lightly floured work surface. Grease the bread pan with butter, then set the pan aside.
- For the herbed butter: Melt 1 stick (8 tablespoons) of the butter in a medium bowl. Stir in the parsley, basil and garlic.
- Roll the dough into a 12-inch square about 1/4 inch thick. Cut the dough into 16 equal squares. Dip each in the butter mixture, fold in half and add them to the loaf pan. (Dipping each individually in the butter mixture gives the rolls flavor and helps them separate easily.) You should have 2 stacked rows of 8 rolls each.
- Return the bread pan to the machine and resume the sweet bread cycle. Let the rolls finish proofing and then bake, about 2 hours.
- After the bake cycle is complete, carefully remove the hot pan using the handle and a towel. Let the loaf cool in the pan for 5 minutes, then transfer to a serving platter. Spread the remaining 4 tablespoons butter over the rolls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 202 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 132 mg |
| Serving Size | 1 of 16 servings |
| Calories | 202 |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 29 mg |
| Sodium | 132 mg |