Uncle White's bread machine rolls

    (70)
    2 hours 45 min

    These bread rolls are a soft and light and a great accompaniment to so many meals and also great for sandwiches.

    piouslife

    Texas, United States
    71 people made this

    Ingredients
    Makes: 12 bread rolls

    • 410g bread flour
    • 235ml buttermilk
    • 25g brown sugar
    • 1 1/2 teaspoons salt
    • 1/2 tablespoon dried active yeast
    • 1 egg yolk
    • 110g butter, melted

    Method
    Prep:20min  ›  Cook:2hr  ›  Extra time:25min rising  ›  Ready in:2hr45min 

    1. Place the bread flour, buttermilk, brown sugar, salt, yeast and egg yolk into a bread machine. Using the Dough setting allow the machine to mix the ingredients, knead, and rise.
    2. Grease a muffin tin or a baking tray and set aside.
    3. Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts and form into round, smooth rolls. Place them into the muffin tin or onto the baking tray, making sure the rolls don't touch each other. Cover the rolls with a tea towel and let them rise in a warm place until they double in size (about 25 minutes).
    4. While the rolls are rising, preheat oven to 170 C / Gas 3.
    5. Bake the rolls in the preheated oven for 20 minutes, or until risen and golden brown. Brush the tops of the hot rolls with melted butter for a soft crust, cool the rolls slightly, and serve warm.

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    Reviews & ratings
    Average global rating:
    (70)

    Reviews in English (64)

    piouslife
    3

    In loving memory of my father.  -  26 Jan 2014

    by
    48

    Ohhh, I SO enjoyed this bread! Regular ol' sliced bread works out better for our needs, so I made this into a loaf rather than rolls. Because I like less sweetness and more density in my breads I reduced the sugar to one tablespoon. I also used butter instead of oil, but that's no biggie either - I'm sure I would have been equally as happy with the canola oil (if, in fact, I ever used canola oil in the first place). I threw in a fair amount of fresh dill just for a flavor variation but this bread is just fine on its own. It's rich and flavorful, which I fully expected because of the egg yolk, buttermilk and brown sugar. It has a beautiful pale golden blush of color. Rolls or bread, this is a real winner - one of the better recipes I've tried.  -  05 Aug 2010  (Review from Allrecipes US | Canada)

    by
    40

    Yum SO good! I ended up adding a bit more buttermilk than called for (about 1-1/4 cup) because it appeared to be a little dry after my bread machine got it all mixed up. Also, next time I will just go ahead and add the oil with the rest of the wet ingredients into my machine before beginning the dough cycle. I don't see any point to adding it later. Instead of using a whole stick of butter I just melted about 2 Tbsp. and brushed it on with a pastry brush during and also after baking. Instead of rolls I chose to make the dough into a loaf by rolling it into a rectangle and rolling it up from the long side, tucking ends under. The result was beautiful! Sliced beautifully, smelled wonderful and tasted even better. I will definitely use for rolls next time I need them. Thanks so much!  -  22 Mar 2009  (Review from Allrecipes US | Canada)

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