Homemade buttery dinner rolls using a bread maker

They’re warm, soft, and comforting, like a hug from mom…with butter. What are they?

They’re my homemade buttery dinner rolls!

Dinner rolls are often taken for granted. They appease your hunger before the main course, and then stick around to act as a sponge, soaking up those last drops of the sauce (so you don’t have to lick the plate). They’re often treated as a sidekick, but they would love to play a leading role in the meal. A great dinner roll can certainly upgrade your meal from a 3-star situation to a 5-star experience!

Don’t think you have enough time to make everything from scratch? Making dinner rolls with the help of a bread maker will definitely change your mind. If you don’t have a bread maker, take a look at my post about the Zojirushi bread maker (a 2-lb bread maker), maybe you will want one too!

And leftover dinner rolls still taste great the next day or even two — just warm them in the microwave for 20 seconds, they will be warm and soft again. You could also cut them in half and toast them for a quick breakfast with some butter and jelly. Or use them to make a ham and cheese sandwich for lunch. Since one batch of rolls can be used for several meals, I have started to make them a little bigger so there will be more leftovers. I have included the amount of ingredients you will need for both sizes below. Choose the size that best fits your family’s needs.

Let’s roll some rolls!


Homemade buttery dinner rolls using a bread maker


For smaller rolls:

  • Milk: 7/8 cup (210 mL)
  • Large eggs: 1
  • Bread flour: 427 g
  • Granulated white sugar: 46 g
  • Salt: 6 g
  • Unsalted butter: 57 g
  • Active dry yeast: 6 g

For bigger rolls:

  • Milk: 1⅓ cup (315 mL)
  • Large eggs: 2
  • Bread flour: 641 g
  • Granulated white sugar: 69 g
  • Salt: 9 g
  • Unsalted butter: 86 g
  • Active dry yeast: 9 g

For egg wash:

  • 1 beaten egg + 1 Tbsp. water


Kitchen instrument of the day: Zojirushi bread maker

  • Pastry mat
  • Digital kitchen scale
  • Bench scraper
  • 9×13 pan
  • Parchment paper
  • Pastry brush (not in the picture above)


The amount of ingredients shown below are for the bigger dinner rolls:

  1. Follow your bread maker’s instructions to add all the ingredients: milk (1⅓ cups), 2 large beaten egg, bread flour (641 g), sugar (69 g), salt (9 g), butter (86 g) and active dry yeast (9 g). Then select dough mode.

2. Prepare your work space: Pastry mat (or your clean counter top), digital kitchen scale, bread flour, and bench scraper. Also line your 9×13 pan with parchment paper overhanging from the side (for lifting the whole batch of rolls easier after baking).

3. When your dough is finished, take it out of the bread maker and put it on a lightly floured surface.

4. Weigh the whole dough and divide that number by 12 to get the weight of each portion. Then divide the whole dough into 12 equal portions by weight. For example, my whole dough weighs 1237 g, so each portion should weigh about 103 g. This step will ensure that the rolls are roughly the same size for even baking. (For smaller rolls, you can divide the dough into 15 portions instead of 12, then each roll will be smaller.)

5. Form each portion into a ball, and put them in the parchment paper lined baking pan. The balls should be close to each other because you want them to touch after rising and baking.

6. Let the rolls rest until they double in size. On hot summer days, I cover my rolls with clear wrap and proof them in the garage! On not so hot days I use my oven’s proofing function to proof the rolls, which usually takes about 45 minutes. Heat the oven to 350 ℉ while the rolls are proofing. (If you proof the rolls in the oven, don’t forget to take the proofed rolls out before preheating the oven!)

7. Prepare the egg wash by beating 1 egg with 1 Tbsp. of water. Brush egg wash over the rolls.

8. Bake the rolls for 18 minutes, or until golden brown.

9. Melt some butter and liberally brush the baked rolls while they’re hot. Sometimes I just hold a stick of butter and rub it on the top of the rolls!

10. Let the rolls rest in the pan for 5 minutes, then lift the overhanging parchment up and set the whole pack of rolls on a wire rack. You can also slide the whole pack of rolls off the parchment paper if they’re cool to the touch.

10. Enjoy while they’re warm!


  • The dough for these dinner rolls is very versatile!
    • You can make them into different shapes and sizes.
    • You can also make them into savory or sweet buns.
      • Savory ideas: hotdog rolls or sausage kolaches, baked Char Siu buns, etc.
      • Sweet ideas: cinnamon rolls, sticky buns, monkey bread, Nutella bread, etc.

How do you like to eat your dinner rolls? With or without extra butter? Biting directly into the dinner roll or tearing a little piece off at a time?

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