Perfected through much trial and error, these Bread Machine Rolls are soft, buttery, and foolproof. Use whole wheat or all-purpose flour, a bread machine, or a stand mixer… the choice is yours! They’re so good, you’ll want to eat them with everything.
Let’s Talk Buns
How many jokes about buns is an appropriate number in one post? These are the softest buns I’ve ever had. Generally, I like my buns a little firmer (insert an acceptable number of groans and eye rolls here).
My mom always had the best buns. With this bread machine rolls recipe, I feel like we’re almost on an equal playing field, except that I leave the hard labour to my trusty bread machine while she kneads hers by hand. But the bread machine just makes it so easy!
Serve them with anything from a hearty soup or stew like my White Bean Soup with Bacon to your favorite sandwich fillings. They’re also great on their own with a simple spread of butter and jam!
Ingredients for Bread Machine Rolls
- Warm milk: Use whatever milk you have on hand!
- Butter: You’ll want to use unsalted butter for this recipe.
- Sugar: Simple granulated sugar is all you need.
- Flour: A mix of whole-wheat and all-purpose flour for some good texture.
- Yeast: Make sure it’s the instant kind, not active dry.
How I Roll My Buns
Here’s a little visual on how I roll my buns. First, pinch off a section of dough. Making a circle with your thumb and first finger to “grip” what will be the outside of your bun, “stuff” all the yucky uneven dough into what will be the “inside” of your bun. Continue “stuffing” until the outside of your ball is nice and smooth. Pinch the end shut and roll around in your hands to smooth out the little lump left behind. Don’t add flour unless it’s too sticky to work with.
Bread Machine Rolls: Frequently Asked Questions
This recipe makes 18 buns, and the dough will be busting out of the top of a standard 2-pound bread machine by the end of the cycle. I wouldn’t recommend making a bigger batch unless you have a massive machine. If you need more, the recipe is quick enough to whip up a fresh batch every week.
Yes! The first time I made these, I had some bread flour, so I used that. The second, third, and fourth times, I used the ingredients listed below. I don’t like to buy special ingredients if I don’t have to, and bread flour isn’t something I use regularly. I did not notice a difference between batches! The recipe also turns out just as well for me with 75% regular whole wheat flour, and who doesn’t like a little extra fiber and protein?
Sure! If you are baking frozen buns, you will need to leave them out to thaw completely before rising. This will likely take about 12 hours.
Stand Mixer Instructions
Ingredients
- 1 cup warm milk
- ¼ cup granulated sugar
- 3 teaspoons instant yeast
- 2 eggs
- ½ cup butter, room temperature
- ¾ teaspoon salt
- 3 cups whole wheat flour (or use all-purpose)
- 1 cup all-purpose flour
Instructions
- In the stand mixer with the dough hook attachment, gradually add the flour until a smooth dough forms — it should pull away from the sides of the bowl, but a little sticky is okay.
- In the bowl of a stand mixer, add the warm milk, ¼ cup sugar, and yeast. Let it sit for 5-10 minutes until it starts to bubble.
- Add the butter, eggs, and salt, and beat on low for a few minutes until the eggs are mixed in and the butter is broken up (a little chunky is okay!)
- Place the dough ball in a large greased bowl, cover, place in a warm spot, and let rise for 1 hour, then continue with the rolling, rising, and baking.
How to Store Bread Machine Rolls
Your freshly baked rolls will stay soft and delicious in an airtight container or bag at room temperature for up to 3 days. Want to save them for later? Place them in the freezer for up to 2 months.
To reheat, just warm them in the oven at 300°F for 5–10 minutes, or for a quicker option, microwave them for 10–20 seconds. It’s best to avoid the fridge, as it can dry them out.
Buttery (Whole Wheat) Bread Machine Rolls
written by Ashley Fehr
Ingredients
- 1 cup warm milk, I put mine in the microwave for about 30-45 seconds
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- 2 Eggs
- ¾ teaspoon salt
- 3 cups whole wheat flour
- 1 cup all purpose flour
- 3 teaspoons instant yeast
- ¼-½ cup additional milk or water
Instructions
- Place all ingredients in (in order given), in your bread machine. Start the Dough setting. Always check after 5 minutes to see if it needs more liquid or flour — you don’t want it too dry. Add the additional ¼ – ½ cup milk or water if the dough doesn’t seem to be coming together well. I always err on the side of it having a little extra moisture.
- When cycle has finished, remove from the pan.
- Shape pieces of dough into balls and place in a greased pan, leaving about an inch in between. (See photos above)
- Cover and let rolls rise until doubled (about 30-45 minutes).
- Preheat oven to 350°F. Bake approximately 20 minutes or until they are a light golden brown. Remove from oven and let cool slightly. Serve warm or at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
Hope says
Omg!!! These are so so good!!! Thank you so much for the recipe, question lol would you have a recipe equally as good for the same kind of bun but white??????
Ashley Fehr says
Hi Hope! You can definitely use all white flour in this recipe
Connie Lee says
They look so good I’ve never made rolls before but have had a bread machine too many years to count. I can’t wait to try the bread machine version for the rolls. Can I use nut milk(almond or coconut). Can cream be used instead of milk. Thank you
Ashley Fehr says
Hi Connie! You can definitely use another type of milk, any should work fine, even cream!
Penny says
This looks like a delicious recipe but I’m wondering if I can just bake it in the bread maker. I love recipes with a high butter content but have had some trouble succeeding with them in my bread maker. Have you tried baking this in your bread maker as a loaf? Do you feel like it would succeed? I know the recipe has been up here for a few years but I just found it. Hope to hear from you! Thanks!
Ashley Fehr says
Hi Penny! Unfortunately I was never a big fan of cooking bread in my bread machine so I haven’t tried it, but you could try it!
Lilyn says
Hi, Ashley
I’ll be making the Buttery Bread Machine Rolls n would like to add some pumpkin seeds n sunflower seeds. How much of each should I add into the bread machine?
Also do I need to adjust any changes to the ingredients?
Thanks 🙂
Ashley Fehr says
Hi Lilyn! Unfortunately I haven’t experimented with adding seeds — I don’t think it’ll be a problem, I just wouldn’t add too much.
Laura says
I’ve made these twice now and they are so fluffy and delicious! The dough was so easy to work with. I was worried that it would be sticky like other whole wheat roll recipes that I’ve tried but it was wonderful to work with. My family LOVED these. Thanks for sharing
Ashley Fehr says
Thanks Laura! I’m so glad that you enjoyed them!
AlexC says
I made these today and was amazed at how easy they were and how fantastic they taste!!! Thank you!!!
Ashley Fehr says
I’m so happy to hear that!
Patti says
I’m about to make these for the first time for a family dinner tomorrow. Could these be partially baked, then finished tomorrow so they would be warm, or, if I need to completely bake them, should I just warm them for about 10 minutes tomorrow?
Ashley Fehr says
Hi Patti! I would probably bake them completely, then just warm the pan in the oven on a lower temperature, maybe 200-250F for 8-10 minutes.
Lauren says
Try putting the dough in the fridge before forming the balls and after taking out of bread maker (up to 3 days). Then form balls and let rise before baking. I also added the extra water, 2 tablespoons of chia seeds and 2 tablespoons of flax seeds
Lauren says
I also halted the recipe. Came out perfect. The chia and flax seeds add nutrients and fiber
Lauren says
*halfed
Ashley Fehr says
I’m so happy to hear that!
Joel Strauss says
These are the BEST whole wheat rolls I have ever had the pleasure of making! I did add two teaspoons of gluten because, whole wheat! This made a super rise (nearly popped the top off the bread machine!j, and very soft moist crumb. I formed the dough Parkerhouse roll style, so they were pull-apart, perfect for T-day dinner. I also took the liberty of brushing the rolls with ghee before I put them in the oven, again halfway through baking (along with some coarse salt), and once again right out of the oven.
I used Bob’s Red Mill Whole Wheat flour, which has a delightful, nutty flavor. And I didn’t have rapid rise yeast on hand; the bread machine yeast worked just fine. I did add liquid during the first knead, but ended up adding a bit more flour too, just before the second knead.
I’m gonna make some small hoagie rolls tonight, for leftover turkey sandwiches tomorrow!
Ashley Fehr says
I’m so glad you liked them!
Corky says
I would ike to freeze the unbaked buns, how do I go about it? As soon as they are rolled and formed out of the bread machine?
Ashley Fehr says
Hi Corky! I’ve actually never tried that with this recipe, so I can’t really give any advice. If you do try it I’d love to hear how it turns out!
Pollyann says
I actually love how versatile this recipe is! I’ve used it several times to make cinnamon rolls, ham and cheese sticks, knots and of course buns. Super easy and delicious, thanks for sharing it!
Ashley Fehr says
Thanks Pollyann! I’m so happy to hear you like it!
Jo Campana says
Could you tell me the dimensions of your cake pan????
Ashley Fehr says
I usually use a 9×13 and a 9×9
Tiffany says
This recipe sounds great. Any recommendations for making it gluten free?
Ashley Fehr says
I don’t really have any experience baking gluten free yeast breads. Sorry!
Susan Myers says
For the stand mixer instructions do you start off with the flat beater for the liquid ingredients and then switch to the dough hook when you add the dry ingredients or do you use the dough hook the whole tome?
Ashley Fehr says
I actually usually just whisk the wet ingredients in the bowl, then put the bowl in the stand mixer with the dough hook. I hope that helps!
Penny says
I’m planning to make Lemon Monkeybread tonight and wanted to ask if the 1 cup warm milk should be whole or can I use 2% since that’s what I have? I love to bake but bread is a challenge for me so I want to make sure I have every advantage:-)
Ashley Fehr says
No problem! It could really be any kind I think. I actually usually use 1% since that’s what I have on hand! 2% would definitely would just fine. I hope you enjoy it!
Beth jansen says
My bread machine has a “basic”and a “quick”dough cycle…. which do you suggest?
Ashley Fehr says
I would use basic
Heather says
Wow!!!! Made these exactly as described last night, basted them with melted butter when they were hot from the oven. Heaven!!! Thanks for sharing such an amazing recipe. There’s nothing as comforting as fresh baked rolls on a cold and rainy spring evening. Easy and delicious!
Ashley Fehr says
Thanks Heather! I’m so glad they worked out for you! This is my go to recipe for rolls!
Jessica says
just pulled the dough out of the bread machine, rolled the rolls – now waiting for them to rise. The dough was really really easy to work with! looking forward to tasting them. Thank you for the recipe.
Michelle says
Hi there! I was actually planning on making your lemon monkey bread this week which lead me to your bun recipe. Can you use 4 cups of all purpose flour as opposed to using any whole wheat flour? Or will that throw the recipe off? And should I let it rise and punch it down once before rolling out the rolls? Just want to make sure I’m doing everything right. 🙂 Thanks!
Ashley says
Hi Michelle! You can definitely use all all-purpose flour! It will be even fluffier, which is never a bad thing. Yes, I would let it rise until doubled (an hour, hour and a half) and then pinch off your balls of dough and go ahead with the monkey bread. Hope that helps!
Dorothy Dunton says
Hi Ashley! I make all of our bread and, yes, I cheat and let my bread maker do the work on the dough cycle! I don’t like the shape of bread baked in the machine, so I put it in whatever pan I want or shape it in the case of French bread and braided Challah. It’s nice knowing what is actually in the bread and it costs so much less for a better tasting bread! These rolls will be on our dinner table soon!
Ashley says
I also don’t like the shape of the bread machine pan! It’s so tall! But yes, so great for making dough 🙂
MR. K'S CAKES says
I love this recipe, however I was wondering, can this recipe be done with the regular bread flour instead of wheat flour?
Ashley says
I’m sure that would work fine!
Sharon D says
Hi Ashley, love your site! Just wondering if you can re post the recipe for your whole wheat buns as it is not showing up. Thanks!
Ashley says
Sorry about that! Should be good now. I have been working on a few different recipe posting methods so that could be why.
Mlee310 says
Hi! Just wondering what kind of bread machine you have. Thanks!
Ashley says
Hey! I have a Black and Decker All-in-One — it’s nothing fancy. I think it does 1 or 2 lb loaves so it’s not huge. I’d love a bigger one someday!