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.

Jump to Recipe

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.


Deviled Eggs Best Recipe

Deviled Eggs Best Recipe

The final deviled eggs view 2 - 500x500

Deviled Eggs Best Simple Recipe

JoJo
This is the simplest, quickest, most minimal ingredients recipe for well-flavored devilled eggs possible.
5 from 1 vote
Prep 20 mins
Cook 20 mins
Cooling time 1 hr
Total Time 1 hr 40 mins
Servings 24
Calories 48kcal

Ingredients
 

  • 12 large eggs
  • 3 tbsp mayonnaise or more, to taste
  • 2 tbsp white vinegar or more, to taste
  • ¼ tsp paprika as a garnish

Instructions
 

  • Hard boil the eggs and then run over cold water to cool them down quicker. Then, peel them, rinse them, and dry them off a bit with a paper towel. Cut the eggs in half, lengthwise.
    Preparing the deviled eggs halves view 1 - 300x200
  • Scoop out the yellow yolks and put into a small mixing bowl.
  • Add the mayonnaise and vinegar to the yolks and mash them up to mix together well. Adjust the mayonnaise and vinegar to taste.
  • Using a spoon, scoop up the yellow yolk mixture and put into each of the white halves of eggs.
    Making the deviled eggs yolk mixture view 1 - 300x430
  • Sprinkle the tops of each with a touch of paprika.
    The final deviled eggs view 3 300x400

Nutrition

Calories: 48kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 47mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

About This Deviled Eggs Best Recipe

This is a deviled eggs best recipe because it’s so simple to make. It uses all common ingredients. It’s very affordable. And it is a super surprising side dish or salad alternative.

Is it spelled “deviled” or “devilled”?

If in U.S. or Canada, it’s “deviled”. In other English-speaking countries, it’s “devilled”. Visit here to read more.

Visit DarnGoodRecipes.com™ often for other recipes and related blog articles.

Preparing the deviled eggs halves view 1 - 300x200
Preparing the deviled eggs halves
Making the deviled eggs yolk mixture view 1 - 300x430
Making the deviled eggs yolk mixture
The final deviled eggs best recipe view 1 - 300x290
The final deviled eggs simple result
Recipe for Liver Pate Easy and Fast

Recipe for Liver Pate Easy and Fast

Liver Pate with club crackers view 2 - 500x560

Recipe for Liver Pâté: Chicken Livers

JoJo
A favorite in our house, even with the kids.
No ratings yet
Prep 10 mins
Cook 20 mins
Refrigerator Time 4 hrs
Total Time 4 hrs 30 mins
Servings 10
Calories 221kcal

Equipment

Ingredients
 

  • 1 lb chicken livers
  • 1 cup butter 1 cup = 2 sticks
  • 1 medium onion
  • ½ tsp paprika
  • tsp salt
  • tsp pepper

Instructions
 

  • Rinse chicken livers in a colander and cut up onion. Remove any heart or gizzards, if exists.
    Rinse livers in colander view 1 - 200x200
  • Melt ¼ of the butter in a medium skillet. That's ½ stick for every lb. of livers. Add chicken livers, onion, paprika, salt and pepper and mix together. Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat.
    Melt butter and add remaining ingredients view 1 - 250x150
  • Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
    Recipe for Liver Pâté Cover to fully cook livers view 1 - 250x220
  • Transfer blended contents into a mold or a serving dish and chill until firm, usually about 3-4 hours.
    Transfer blended pate to storage container view 1 - 250x250
  • Remove from fridge about 10-15 minutes before serving. Serve with crackers or bagel chips.
    Serve with club crackers view 1 - 200x220

Nutrition

Calories: 221kcal | Carbohydrates: 1g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 224mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5600IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 4mg

SOURCE

DarnGoodRecipes.com™

About This Recipe for Liver Pate

This recipe for Liver Pâté , when prepared by Gourmet Chefs, has more added ingredients and the meat is commonly under-cooked, in our opinion. Ours is fully cooked. And our emphasis is to use regular ingredients, quick and easy steps, and enjoy the taste that everyone comes back to ask for more. It’s been enjoyed for decades and the recipe remains unchanged for just as long.

Recipe for Liver Pate Easy to Serve

Regarding serving, this liver pate is easy as well. However, if it’s fresh from the fridge, you’ll want to include a small serving knife to cut it. Until it gets closer to room temperature, it will require a bladed utensil. Think of how a stick of butter acts in a similar fashion. After it softens, it’s still considered a “spread” and not a “dip” so a serving utensil is still used.

Visit DarnGoodRecipes.com™ often for other recipes and related blog articles. And, see other similar recipes here for appetizers and holiday sides.

Melt butter and add remaining ingredients view 1 - 250x150
Melt butter and add remaining ingredients
Cover to fully cook livers view 1 - 250x220
Cover to fully cook livers
Serve with club crackers view 1 - 200x220
Serve with club crackers

Click here to learn about Liver Pâté from Wikipedia.


Homemade Cranberry Sauce EASY

Homemade Cranberry Sauce EASY

Cranberry Sauce ready to server view 2 - 580x500

Homemade Cranberry Sauce

JoJo
Speedy, Easy, Tasty
No ratings yet
Prep 10 mins
Cook 30 mins
Cool Down Time + Refrigerator Time 4 hrs
Total Time 4 hrs 40 mins
Servings 10
Calories 99kcal

Ingredients
 

  • 1 cup sugar
  • ½ cup orange juice
  • ½ cup water
  • 12 oz. fresh cranberries
  • tsp cinnamon

Instructions
 

  • Rinse fresh cranberries and sort out to discard imperfect berries.
    rinsing the cranberries for cranberry sauce view 1 - 300x275
  • In a small saucepan bring water, sugar, and orange juice to a boil. Add cinnamon and cranberries to boiling mixture. Reduce heat to medium, stirring occasionally, for about 20-30 minutes. As the cranberries cook during the medium boil, they will pop.
    Cooking cranberry sauce at the start view 1 - 300x260
  • When the majority of the cranberries appear to have "popped", i.e., they are all very soft, turn off the heat. The sauce will thicken as it cools for the next 1 hour.
    Cooking to make homemade cranberry sauce easy view 2 - 300x260
  • Transfer into serving bowl and refrigerate 2 to 3 hours, or until it has set.
    Cranberry Sauce ready to server view 1 - 300x240

Nutrition

Calories: 99kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 5mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

About Homemade Cranberry Sauce Easy Recipe

There are tons of recipes to make with cranberries but there are only a few ways to make it staying closest to its native form. These are as a sauce, jellied, or molded. This recipe is the most basic and traditional way to make cranberry sauce. There are no added messy steps like using cheesecloths. We show you how to make homemade cranberry sauce simple.

Resources

Visit DarnGoodRecipes.com™ often for other recipes and related blog articles.

Click here to learn about Cranberries from Wikipedia.


rinsing the cranberries for cranberry sauce view 1 - 300x275
rinsing the cranberries
Cooking to make homemade cranberry sauce easy view 2 - 300x260
Cooking to make homemade cranberry sauce easy
Cranberry Sauce ready to server view 2 - 350x300
Cranberry Sauce ready to serve

Creamy Pineapple Lime Jello Salad Cream Cheese

Creamy Pineapple Lime Jello Salad Cream Cheese

Finished pineapple lime jello salad view2 - 600x500

Creamy Pineapple Lime Jello Salad Cream Cheese

JoJo
A twist on the standard recipe to make the day before
No ratings yet
Prep 5 mins
Cook 10 mins
Refrigerator time 3 hrs
Total Time 3 hrs 15 mins
Servings 8
Calories 154kcal

Equipment

Ingredients
 

Instructions
 

  • Drain pineapple juice into a measuring cup.
  • Add water into pineapple juice until equal to 1 cup total.
  • Transfer juice solution into a small saucepan and heat on stove until it boils.
  • Add lime Jello to boiling water and stir until dissolved.
  • Cut cream cheese into cubes and add to the jello mixture. Stir until cream cheese is dissolved/blended thoroughly. Take off heat and let cool 15-25 minutes.
  • Transfer cooled jello mixture into a blender, add crushed pineapple and blend at medium speed until it has a creamy, almost frothy, consistency.
  • Pour contents into a mold or serving bowl and refrigerate until salad is set, approximately 3 hours.

Nutrition

Calories: 154kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 141mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg

SOURCE

DarnGoodRecipes.com™

Lime Jello Salad Cream Cheese

Lime Jello Pineapple Cream Cheese Recipe

This surprising lime jello pineapple cream cheese recipe is a superb combination of 3 simple ingredients that brings about a totally different flavor. No single ingredient’s flavor overpowers the others. This recipe is a classic example of this site’s mission: Simple, Easy, Tasty.

Lime Jello Salads Recipe Instructions

The sequencing of the steps in making this lime jello salad recipe has already been optimized. It has efficiently removed unnecessary steps over the years. The timings of cooking, cooling, refrigeration, and when it’s truly ready to serve, have been accomplished.


Cutting up cream cheese for lime jello salad view 1 - 300x170
Cutting up cream cheese for lime jello salad
lime jello salad adding cooking cream cheese- 250x300
lime jello salad adding cooking cream cheese
Finished pineapple lime jello salad view2 - 300x250
Finished lime salad

Conclusion

Visit DarnGoodRecipes.com™ often for other recipes and related blog articles.

Click here to learn about Limes from Wikipedia.