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
Caitlin S says
These are my father in laws favorite buns that I make. Everytime he comes over I make some for him and he’s always looking for some to bring home after!
The Recipe Rebel says
Hi Caitlin! So glad you enjoyed the recipe! Thank you for this kind review!
Debbie Stabler says
Can I make this recipie without a bread machine?
Ashley Fehr says
Absolutely! You’ll find those instructions in the post where it says **STAND MIXER INSTRUCTIONS:
Donna says
These were the best BUNS EVER. My family and I enjoyed them so much.. Very light and fluffy!
The Recipe Rebel says
Hi Donna! So glad you enjoyed the recipe! Thank you for this review!
SallyB says
I made these in the bread machine and added a 1/2 cup chopped pecans. Amazing!
Ashley Fehr says
Thanks for sharing Sally!
Haley says
Can I replace the granulated sugar with honey?
Ashley Fehr says
Yes, that would definitely work 🙂
Patti says
I made these tonight for burger buns. They are totally delicious! Sooo good. Thank you! I don’t need to look for any more burger rolls ’cause these are perfect.
Ashley Fehr says
I’m so glad you liked them!
Sarah says
Hi Ashley… I tried to bake this buns for the first time and it really turns out so well! Thank you so much! My family really loves it!
Ashley Fehr says
I’m so happy to hear that!
Deb Humphrey says
Tried this recipe for the first time today. Yummy! I’ll definitely make them again. Wondering if it would work to bake as a loaf in the oven rather than rolls.
Ashley Fehr says
THanks Deb! Sorry, I haven’t tried baking this recipe in a loaf pan
Mike Kimball says
This would work as a whole loaf in bread machine. Personally I don’t like slicing bread, so the recipe works for me. I wanted buns, not slices so…
Becky Miller says
It works very well in a loaf pan I did both all great.
The Recipe Rebel says
Thanks for the feedback Becky!
Jessica says
Wonderful recipe! The dough was so nice to work with and they baked up soft and lovely. Saving it to my favorite recipes.
Ashley Fehr says
Thanks Jessica!
Karianne says
I wish there was a way to give this recipe more than 5 stars!
These rolls are unbelievably amazing! Soft and tasty and just SO good!
Thank you, thank you, thank you.
Ashley Fehr says
Thank you Karianne!
Jeanne E Naeger says
The BEST recipe for rolls, ever! Thank you! Will be using this in place of bread, as well. Love love love!
Ashley Fehr says
Thanks Jeanne!
ashaleahabigail@yahoo.ca says
Absolutely the best whole wheat bun recipe I’ve ever tried! Great instructions too! It turned out perfectly for me, I’m so happy! Thank you
Ashley Fehr says
I’m so glad they turned out well!
CatD says
Found this recipe when I was short on white flour for our Thanksgiving day dinner rolls. Normally Grandma Kitty brings the rolls, but this year we were struggling through without her – and with a high bar set for awesome rolls. These were fantastic! Easily as good as Grandma Kitty’s, though we’ll never tell her.
Notes: TBH, the amount of butter raised my eyebrows but it was perfect. One recipe for us makes 20 dinner rolls. I can see how if you were using them for sandwiches the yield would be lower, but I like my dinner rolls on the smaller side. I used unsalted butter the first time and found them slightly bland, using salted butter corrected that deficiency. Also, I always forget how much liquid whole wheat flour absorbs in the first few minutes of kneading. I added liquid to where I thought my dough should be on my first attempt, and it ended up VERY gooey. Not so much as to be unworkable, but still. Caution is recommended when correcting dough consistency, and maybe aim for a touch drier than you think it should be? Not enough that there are dry spots, but realize that the dough will loosen up as it kneads.
Thanks so much for a keeper recipe!
Ashley Fehr says
I’m so glad you liked it!
Kristina says
Oh my yum! I made my first and second batch today! So good! Thank you for sharing!!!
Ashley Fehr says
Thanks Kristina!
Silvia says
I tried this recipe for the first time yesterday and this is the best bread I’ve ever made! Very soft and airy with an amazing taste! Made it in the bread machine with half the butter. Very impressed ❤️
Ashley Fehr says
Thanks Silvia!
Lilyn says
Hi Ashley,
Is wholewheat flour & wholemeal flour the same? Also is 1 cup wholewheat flour = 125g, same as all purpose flour?
Thank you 🙂
Ashley Fehr says
Hi Lilyn! I’m sorry, I’ve never actually hear of wholemeal flour before so I am not sure. Yes the weight of both flours is the same
CatD says
I used a gram conversion of 120g = 1 cup for both the white and wheat flours and it worked well. Not sure about the wholewheat/wholemeal flour difference. Are you in the UK? Not many people here in the US use scales for measuring flour. I converted last year to weight based measures and have never looked back – so much more consistent results!
Dara says
Ashley, I’ve made these rolls 3 times and they come out wonderfully. Tonight I made them for my son and daughter-in-law. They gobbled them up. Her bread machine only holds 1 lb loaves, so what changes do you suggest for a half recipe (9 rolls)? Thanks so much!
Ashley Fehr says
hi Dara! I’m so glad you’ve enjoyed them! I actually don’t have a bread machine anymore so I don’t do much with bread machine recipes, but I would think you could halve the dough and it should work well!
Lee says
Have you ever baked the dough into a loaf of bread? Wonderful dough! Great rolls.
Ashley Fehr says
Thanks Lee! I haven’t tried, but I think it would work!
Rani s says
Hello planning to make these rolls tonight, what can sub for eggs?
TIA
Ashley Fehr says
Sorry, I’ve never tried without eggs
Colleen says
These buns look great. Could I make 12 larger buns instead of 18 dinner rolls? Would the cook time and or oven temperature change?
Ashley Fehr says
Yes, you can make any size you want! The temperature won’t change but the cook time will. The best plan is to look for visual signs of doneness instead of relying on a cook time
Gina says
Could I make this entirely with whole wheat flour? It’s all I have on hand.
Ashley Fehr says
Yes! They may not be as fluffy or soft, but they will still be delicious