Yeast Rolls for Bread Machine

Yeast Rolls for Bread Machine

Homemade Yeast Rolls for Bread Machine

This homemade recipe of Yeast Rolls for Bread Machine makes creating them so much easier. We’ve found all the shortcuts. The process goes from bread machine to rolled out and pieced, and then into the oven. It is the ultimate dinner addition.  Also see how to partially bake them for freezing for future meals, just like in your grocer’s freezer section. Keep on reading below.

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Finished yeast rolls 650x500

Easy Yeast Rolls for Bread Machine

Jeff Baygents
These yeast rolls are the ultimate dinner addition.  See how to partially bake them for freezing for future meals, just like in your grocer’s freezer section.
5 from 1 vote
Prep 15 mins
Cook 15 mins
Bread Machine Time & Rolls (dough) Rest Time 2 hrs 30 mins
Total Time 3 hrs
Servings 24 rolls
Calories 137kcal

Equipment

Ingredients
 

Bread Machine Ingredients (added in this order)

  • 1 cup milk warmed (30 seconds in microwave)
  • ½ cup butter 1 stick, softened
  • ¼ cup sugar
  • 2 large eggs beaten
  • tsp salt
  • 4 cups bread flour
  • 2 tsp active, dry yeast or instant yeast or bread machine yeast

For Baking Purposes

  • 1 tbsp butter melted for brushing on tops

Instructions
 

  • Add ingredients in order to bread machine, concluding with yeast being added in a flour "crater".
  • Run the bread machine using the "dough" setting. On Zojirushi brand, consider the course number to be #11 for "dough".
  • After dough is done, lay it out on a large floured surface such as a countertop.
  • Divide it into 4 equal parts and shape them roughly into 4 loaves.
  • Cut each "loaf" into 6 parts (or 4 parts for larger rolls at a count of 16).
  • Roll up each part into a ball and place them seam side down, about 1½" apart on an ungreased (13×9) baking sheet. It will take 2 sheets.
  • Cover the rolls with something like a cloth and let them rest to rise in a warm area for 45 minutes, until almost double in size.
  • Preheat oven to 350°F and bake for 13-15 minutes in middle shelf. See notes for par-baking.
  • Optionally, brush tops with melted butter and serve.

Notes

If you want to set any aside for the freezer, you can opt to par-bake (partially bake) them for only 8 minutes, let them cool down for about 15 minutes, and put them in a food storage freezer bag.  Consider to mark the bags:  “Bake at 350ºF, middle shelf, for about 10 minutes”.
If you’ve increased the amount of this recipe quantity, ensure you remember to adjust the instructions accordingly, e.g., if you doubled it, you’ll need to make 8 ft-long “loaves” (instead of 4) but still cut each one into 6 pieces, to end up with 48 rolls.

Nutrition

Calories: 137kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 195mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™


Best Dinner Rolls

These really are the best dinner rolls. What makes them that way? Well, for starters, they’re homemade. And, the procedure to create them is simplified and more efficient with the use of a bread machine. The flavor is incredible. I’ve seen too many eyes light up when they’re uncovered from the bread basket on the dinner table.

Easy Yeast Rolls

These really are easy yeast rolls as we’ve reviewed all the steps several times and have it narrowed down to the minimum. If you enable to show the instructional pictures in this recipe for easy yeast rolls, you’ll see how simple they are to make.

Dinner Rolls From Scratch

In the old days, making dinner rolls from scratch was an incredible chore. Yes, in the days before the Internet, I had to make a number of dinners rolls from scratch and the only bread machine we had in the restaurant was this big, bulky mixing machine with a gigantic dough hook. And it wasn’t anything on auto-pilot by any means. And, just like all dough type recipes, you had to go through many procedures of kneading the dough, letting it rest, punching it down, a little more kneading, and letting it rise again while covered. So, fortunately, all those steps are automated for us in a bread machine. But, we do have the few manual steps after the dough is made, make the bread rolls. That’s what we’ll cover next.

Recipe for Yeast Rolls

This homemade recipe for yeast rolls is easy enough to follow. You basically have 2 phases. You have the first phase of putting the ingredients for the yeast rolls in the bread machine. And the second phase is how to make bread rolls into the individual servings and baking them. We’ll cover both of those phases next.

Yeast Rolls in Bread Machine

So, with the first phase, yeast rolls in bread machine, we start by pulling the ingredients together. And, those ingredients are designed to go in the bread maker in order. Basically, the wet ingredients go in first. The dry ingredients go in next. And the yeast goes in last.


Adding yeast in a crater

And the yeast goes in last.


Bread Machine WET Yeast Roll Ingredients

  • milk
  • butter
  • sugar
  • eggs

Bread Machine DRY Yeast Roll Ingredients

As you can see, the ingredients are all simple, regular items you normally have at home for baking things from scratch. The only 2 specialized items are the bread flour and the yeast. And, if you’re baking at home, you’ll ensure you have those items routinely.

How to Make Bread Rolls

So, the 2nd phase is about how to make bread rolls individually. It’s here you’ll handle the dough, divide it up, let them rest, and bake to finish.


Place dough on a floured surface
Place dough on a floured surface
Divide and shape dough into 4 long pieces
Divide and shape dough into 4 long pieces
cut each into 6 pieces
Cut each into 6 pieces
Roll each piece into a ball onto baking sheet
Roll each piece into a ball onto baking sheet

  1. After dough is done, you put it on the floured countertop.
  2. With it being a simple dough pile, You cut it into 4 somewhat even dough chunks. Then, in order to begin to be a type of roll, you shape it into 4 loaves, and cut each one into 6 pieces.
  3. Roll up each dough piece into a ball and put them all onto a couple of baking sheets.
  4. Cover the rolls for them to rise after 45 minutes and you bake them.

So, the details are covered in the actual recipe. And there are also some notes on how to par-bake (partially bake) some of the rolls for storing in the freezer. That saves you having to make this recipe a lot of times when you might only want a handful in the future.

What Goes With Dinner Rolls?

You can serve butter and sometimes honey to be available for dinner rolls. However, what main dish goes with dinner rolls? Yeast Rolls don’t necessarily go with all dinners, although they can go with a tremendous amount of main courses. For example, I wouldn’t serve them with Fajitas, Subs, or Hamburgers. So, just for a change, here are a few dinner ideas that do serve well for having dinner yeast rolls.



How many calories in dinner rolls?

They vary but this particular recipe has them at approximately 137 calories.

How to shape dinner rolls

The bulk dough is divided up initially into 4 large chunks. Then, each chunk is hand managed to roll and shape it into a small bread loaf appearance. That cylindrical shape is the cut into 6 even pieces. You’ll pick up each dough piece and roll it between both hands to form a shape similar to a ball. You can optionally pinch any parts of the dough ball to better form that shape. Then, you’ll place it on the baking sheet seam side down.

How many dinner rolls per person?

Typically, it is 1 or 2 dinner rolls per person. However, it’s best to plan to have extras ready as the flavor and texture is strongly desired for repeated helpings. Another option is to announce how many are available for each person, such as is proper for advising children.

What to brush dinner rolls with before baking

This recipe calls for brushing them with melted butter. There are other recipes that might call for brushing with water or milk but we don’t follow that mantra. We brush them with butter before baking and then sometimes again after they’re out of the oven for a few minutes.

At times, following this method, many will find they don’t need to add any more butter to the rolls. In practice, the individual tends to consume less butter in this fashion because they’re not later adding a full, thick butter slice during the meal.

How to store dinner rolls

The most common methods available for storing dinner rolls is in a plastic food storage bag at room temperature, in the fridge, or in the freezer. Knowing that if they’re store at room temperature, as these are homemade, there is a higher tendency to have mold in about 2-3 days. So, with that said, it’s often a good idea to store them in the fridge if you feel they might be consumed relatively soon but not within the next couple of days. If not planning to be eaten any time soon (longer than a week or two), the freezer is the next best option.

How to freeze dinner rolls

You can store dinner yeast rolls in a food storage bag that seals tight and then put them in the freezer for later reheating.


Storing Yeast Rolls in Food Storage Bags

You can store Yeast Dinner Rolls in a Food Storage Bag that seals tight.


If you’re going to leave them frozen for quite some time then it’s a good idea to ensure they’re either in a food storage bag that’s marked as a freezer bag or you can put the rolls in a thinner plastic food bag (or wrapped in plastic wrap) and then put into a regular food storage plastic bag.

If I’ve partially baked these and stored them in the freezer, how do I use them later?

Preheat your oven to 350°F, place on ungreased baking sheet, optionally brush melted butter on tops, and bake uncovered for about 10 minutes.

How to Reheat Dinner Rolls

If you have fully baked rolls left over, you can reheat them in one of 3 ways. You can use the microwave, the oven, or a frying pan or skillet. Both are more than just popping them into the equipment. Here’s how to maintain good quality of reheating this dinner yeast rolls.

Reheat Dinner Rolls in the Microwave

Most people aren’t sure of a good way to reheat bread in a microwave and still have a good bread quality without getting it dried out. A proper way is to wrap the yeast rolls in paper towels and heat them for about

  • 5-15 seconds (1-3 rolls)
  • 10-25 seconds (4-8 rolls)
  • 20-30 seconds (9-15 rolls)

If they were frozen, you’ll want to typically leave them out on the counter (still wrapped in a food storage bag or wrapped in plastic wrap) for about an hour before it’s time to reheat them. Also, if they’re a bit dry or somewhat stale (not moldy), you can also revive them by getting your fingers wet with running tap water. Then, with the rolls laid on top of the paper towels, flick water drops onto the tops of them and the paper towels. Then, you wrap up the rolls in the paper towels and pop them into the microwave. With experience, over repeated future times, you’ll get a feel for how much water droplets to dispense to be effective without making them soggy.

Reheat Dinner Rolls in the Oven

With a preheated oven of 350°F, you can wrap the rolls in foil and bake for about 5 minutes. Another way is that you can skip the foil if you sprinkle some water drops all around the rolls (a fair amount), and bake them for the same amount of time of 5 minutes.

Reheat Dinner Rolls in a Skillet or Frying Pan

The final method of how to reheat dinner rolls is using a skillet or frying pan that has a lid. You first heat up the empty frying pan on medium heat (for about 5 minutes). Then, you place the rolls in the hot pan. You have a small amount of water nearby, about a tablespoon. You then turn off the burner, toss the water into the pan, and place the lid on it immediately. Move the pan off the burner but leave it closed for about 4 or 5 minutes. The steaming effect will gradually heat up the yeast rolls but only if you don’t remove the lid.

Will regular yeast work in a bread machine?

If you use regular yeast instead of instant, you’ll need to activate it first in very warm water for about 10 minutes. Also, you’ll need to increase the regular yeast amount by an extra 25%.


All ingredients added to bread machine for yeast rolls
All ingredients added to bread machine for yeast rolls

Does it really matter what kind of yeast I use in a bread machine? Can I use instant yeast that doesn’t say it’s for bread machines?

You can use any instant yeast, rapid rise yeast, or if it says it’s for bread machines.

What makes dinner rolls light and fluffy?

If you want to ensure your dinner yeast rolls are light and fluffy, here are some cause of why rolls fail. The yeast could be too old. The dough might have been sitting out too long after having risen (before going into the oven). There are other possible causes but those are the most common.

Why didn’t my rolls rise double in size?

They might have. The doubling refers to volume doubling, not the length or height. If it appears they’re about 1/3 bigger overall, that’s good. However, usually the number one hindrance to increasing in size is if the yeast is no longer reasonably fresh since opened. Sometimes, humidity in the air can have an impact, as well as the area where they were set to rise should be a little warm, like near the oven.

All ingredients added to bread machine view 1 - 350x250
All ingredients added to bread machine
Par-baked from homemade yeast rolls recipe - 150x200
Par-baked from homemade yeast rolls recipe

Conclusion

Did you enjoy this homemade yeast rolls recipe? Leave a comment and share your experience.

Visit DarnGoodRecipes.com again a click <Bakery> for more bread recipes. Here’s an educational article about yeast.


Cornbread Easy Recipe Large 12 Inch Diameter

Cornbread Easy Recipe Large 12 Inch Diameter

Cornbread slices served view 1 - 600x800

Cornbread Large Batch for 12-inch Diameter Size

Jeff Baygents
This cornbread recipe can be baked in 18 minutes. It's great for a cast iron skillet of about 12-inch size. Or, it can go into a cake pan or casserole dish of similar size.
No ratings yet
Prep 5 mins
Cook 18 mins
Resting Time 5 mins
Total Time 28 mins
Servings 12 slices
Calories 285kcal

Ingredients
 

DRY Ingredients

  • 1 cup all-purpose flour
  • 2 cup yellow cornmeal mix (or white)
  • tsp baking powder
  • tsp salt
  • ¾ cup sugar

Final Ingredients

  • 3 large eggs
  • 2 cup buttermilk (or regular milk + 3 tsp lemon juice)
  • cup oil (vegetable, e.g., peanut oil)

Instructions
 

  • Add all dry ingredients and mix thoroughly.
  • Add in the final ingredients and mix by hand to create a basic batter.
  • Determine the baking container. Choose something like a 9×13 casserole dish or a 12-inch iron skillet, or something else. Oil the chosen baking container. Pour and scrape batter into it.
  • Bake at 400°F for about 18 minutes. Cut and serve.

Notes

If batter is too dry, add more milk.  If too thin, add more flour.

Nutrition

Calories: 285kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 881mg | Potassium: 140mg | Fiber: 2g | Sugar: 15g | Vitamin A: 212IU | Calcium: 227mg | Iron: 2mg

SOURCE

DarnGoodRecipes.com™

About Cornbread Easy Recipe Large 12 Inch Batch

This cornbread easy recipe large 12 inch batch is great for 12 good-sized slices. It’s a great southern cornbread recipe using yellow cornmeal combined with some flour. You can use yellow or white cornmeal. The addition of the flour makes it less coarse and is very common these days. It changed to this a couple or more generations back. However, some will use more or less cornmeal versus the flour to get the texture the way they like it. The inclusion of sugar is a bit less than other outside recipes will have. The sweetness is subtle so, it doesn’t seem like a cake sweetness. This recipe is designed to have that true cornbread flavor and to be favored to more people.

Cornbread goes with recipes like ham and beans

It goes great with ham and beans recipes. And here’s a bit more variations of cornbread.


Baking pans for cornbread easy recipe large 12 inch batch (Amazon)

Or, here is the Amazon page for the current best sellers for cornbread pans. For this large size recipe, you can bake it in a 12-inch iron skillet, a 9×13 oblong casserole dish, or similar sized baking containers. And, if you need the recipe larger, just use the convenient built-in quantity sizer to double it, triple it, and so on. Here’s a few baking containers picked out to illustrate some of them for this sized batch.


Easy Cornbread Recipe for Average 10 Inch Skillet

Easy Cornbread Recipe for Average 10 Inch Skillet

Cornbread slices served view 1 - 600x800

Cornbread Average Batch for 9 to 10-inch Diameter Size

Jeff Baygents
This cornbread recipe can be baked in 17 minutes. It's great for a cast iron skillet of 9 or 10-inch size. Or, it can go into a cake pan or casserole dish of similar size.
No ratings yet
Prep 5 mins
Cook 17 mins
Resting Time 5 mins
Total Time 27 mins
Servings 10 slices
Calories 250kcal

Ingredients
 

DRY Ingredients

  • ¾ cup all-purpose flour
  • cup yellow cornmeal mix (or white)
  • tsp baking powder
  • tsp salt
  • ½ cup sugar

Final Ingredients

  • 2 large eggs
  • cup buttermilk (or regular milk + 2 tsp lemon juice)
  • ¼ cup oil (vegetable, e.g., peanut oil)

Instructions
 

  • Add all dry ingredients and mix thoroughly.
  • Add in the final ingredients and mix by hand to create a basic batter.
  • Determine the baking container. Choose something average size such as a cake pan, a 9 or 10-inch iron skillet, a 7×11 casserole dish, or something else. Oil the chosen baking container. Pour and scrape batter into it.
  • Bake at 400°F for about 18 minutes. Cut and serve.

Notes

If batter is too dry, add more milk.  If too thin, add more flour.

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 826mg | Potassium: 125mg | Fiber: 2g | Sugar: 12g | Vitamin A: 185IU | Calcium: 207mg | Iron: 2mg

SOURCE

DarnGoodRecipes.com™

About Scratch Cornbread Recipe Average Batch

This scratch cornbread recipe is for a typical batch that is great for 8 average slices. It uses yellow cornmeal combined with some flour. Some will prefer to use white cornmeal. In the real old days, flour wasn’t used at all. In the past 2-3 generations though, the addition of the flour is common and makes it less coarse. However, there are still some southerners who will use more cornmeal than flour. The adding of sugar is a typical lesser amount in this recipe compared to other outside recipes. So, its sweetness will be mild but appreciated. All of these ingredients maintain southern flavor and texture.

Here are some other cornbread sizes and types of recipes from us.



How to make an iron skillet cornbread recipe fluffy like cake, but not cake sweet

The addition of the flour and baking soda makes it moist and fluffy but not quite as fluffy as cake. If you add in baking powder, you can then achieve that additional airiness. This recipe leaves it out, unlike most other recipes, in order to retain the cornbread texture and not delve too deeply over to a cake-like texture. Although, because of the baking soda and flour, it does rise and have a good amount of moistness and fluffiness.

Cornbread goes with main dishes or sides like these

It goes well with ham and beans so, you’ll see some main dish recipes below for those. Good sides that go with cornbread are cooked and seasoned turnip greens or spinach. Others might even say okra with tomatoes.



Baking pans for cornbread baking of this average batch size (Amazon)

Or, here is the Amazon page for the current best sellers for cornbread pans. You can bake this recipe in average-sized containers, or other types as shown below. Also, here’s a link to Amazon’s listing for skillet handle pot holders. I have some and I just leave them on the iron skillet handles when I put them away for storage; it makes it handy and readily available when I’m ready to use them.


Easy Cornbread Recipe for Average 10 Inch Skillet

Cornbread Easy Recipe Small 6 Inch Diameter

Cornbread slices served view 1 - 600x800

Cornbread Small Batch for 5 to 6-inch Diameter Size

Jeff Baygents
This cornbread recipe can be baked in 15 minutes. It's great for a cast iron skillet of 5 or 6-inch size. Or, it can go into a loaf pan or casserole dish of similar size.
No ratings yet
Prep 5 mins
Cook 15 mins
Resting Time 5 mins
Total Time 25 mins
Servings 8 slices
Calories 166kcal

Ingredients
 

DRY Ingredients

  • cup all-purpose flour
  • cup yellow cornmeal mix (or white)
  • tsp baking powder
  • ½ tsp salt
  • ¼ cup sugar

Final Ingredients

  • 1 large egg
  • cup buttermilk (or regular milk + 1 tsp lemon juice)
  • 2 tbsp oil (vegetable, e.g., peanut oil)

Instructions
 

  • Add all dry ingredients and mix thoroughly.
    Corn Meal and Flour ingredients view 1 - 250x250
  • Add in the final ingredients and mix by hand to create a basic batter.
    All Ingredients to Cornbread prior to mixing view 1 - 300x200
  • Determine the baking container. Choose something small such as a loaf pan, 6-inch iron skillet, or something else. Oil the chosen baking container. Pour and scrape batter into it.
    cast iron skillet view 1 - 200x275
  • Bake at 400°F for about 15 minutes. Cut and serve.
    Cornbread sliced in 8 pieces view 1 - 200x200

Notes

If batter is too dry, add more milk.  If too thin, add more flour.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 505mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 130mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

About Cornbread Easy Recipe Small Batch

This cornbread easy recipe small batch is great for 8 small slices, usually 1-2 per person. It’s a great southern small skillet cornbread recipe using yellow cornmeal combined with some flour. Some southerners will opt for white cornmeal. The addition of the flour makes it less coarse. And some southerners will use less flour and more cornmeal. The inclusion of sugar is a typical half amount in other recipes. So, it provides a very subtle sweetness and doesn’t try to appeal to others like a cake sweetness. All of these ingredients are designed to make the cornbread enjoyable to more people and to to maintain that southern flavor and texture for many generations. Now, we’ll mention what cornbread goes with.

Cornbread goes with recipes like these

It goes great with these ham and beans recipes as well with other main courses. And, here’s a cornbread muffins recipe as well for easy eating.



Baking pans for cornbread usage (Amazon)

Or, here is the Amazon page for the current best sellers for cornbread pans. You can bake this recipe in a loaf pan, a small 6-inch iron skillet, or other types as shown below.

Cornbread Easy Muffins Recipe

Cornbread Easy Muffins Recipe

Cornbread Muffins view 1 - 500x650

Southern Sweet Cornbread Muffins

Jeff Baygents
This sweet cornbread recipe is far tastier than the store-bought mixes. And, it's made and baked quickly.
No ratings yet
Prep 5 mins
Cook 15 mins
Resting Time 5 mins
Total Time 25 mins
Servings 7 servings
Calories 166kcal

Equipment

muffin pan

Ingredients
 

DRY Ingredients

  • cup all-purpose flour
  • cup yellow cornmeal mix (or white)
  • tsp baking powder
  • ½ tsp salt
  • ¼ cup sugar

Final Ingredients

  • 1 large egg
  • cup buttermilk (or regular milk + 1 tsp lemon juice)
  • 2 tbsp oil (vegetable, e.g., peanut oil)

Instructions
 

  • Add all dry ingredients and mix thoroughly.
    Corn Meal and Flour ingredients view 1 - 250x250
  • Add in the final ingredients and mix by hand to create a basic batter.
    All Ingredients to Cornbread prior to mixing view 1 - 300x200
  • Oil the muffin cups that will be used. Fill each cup with batter, leaving about ¼-inch space from the top.
    Adding batter to muffin pan view 1 - 250x330
  • Bake at 400°F for about 15 minutes.
    Baking Cornbread Muffins view 1 - 250x200

Notes

If batter is too dry, add more milk.  If too thin, add more flour.

Nutrition

Calories: 166kcal | Carbohydrates: 25g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 505mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 123IU | Calcium: 130mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

Resources of Cornbread Easy Muffins Recipe

Visit DarnGoodRecipes.com™ often for other great tasting recipes such as Ham With Beans or Cornbread. See them below.



Here are some top rated Muffin Pans:


How can I tell when my cornbread muffins are done?

This is done by the time-tested, standard toothpick test. You insert a toothpick at least 3/4 down, deep past the center of a muffin, and pull it back out. If it’s not done, it will display some batter on the toothpick. You’ll want to test the “tallest” muffin. Some people will test a couple of them just to be sure.

All Ingredients to Cornbread prior to mixing view 1 - 300x200
All Ingredients to Cornbread prior to mixing
Adding batter to muffin pan view 1 - 250x330
Adding batter to muffin pan
Baking Cornbread Muffins view 1 - 250x200
Baking Cornbread Muffins
Cornbread Easy Muffins Recipe
Cornbread Easy Muffins Recipe