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.
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Deitra Kimpton says
Would like to try this recipe but I don’t have a bread machine or stand mixer. Can it be done by hand? If so, do you have any recommended instructions? Thx!
Ashley Fehr says
This would be my recommendation for a non-bread machine recipe! https://www.thereciperebel.com/moms-homemade-buns/
Dorothy says
Can you substitute buttermilk for milk?