Bread Machine Rolls Recipe

Water: Provides the necessary moisture for the dough.

Butter: Adds richness and flavor to the rolls.

Egg: Helps bind the ingredients together and adds richness.

Bread flour: Gives the rolls their structure and chewy texture.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

When shaping the dough into rolls, try to create a smooth, taut surface by tucking the edges underneath and pinching them together at the bottom. This technique helps the rolls maintain their shape and ensures an even rise. Additionally, for a glossy finish, you can brush the tops of the rolls with a beaten egg mixed with a tablespoon of water before baking.

• warm water - Substitute with milk: Milk adds richness and a slightly softer texture to the rolls.

• softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative with a similar texture and flavor.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, providing a similar binding effect.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the texture may be slightly less chewy.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture to the rolls.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity, and it does not need to be dissolved in water before adding to the dough.

• Allow the bread machine rolls to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make the rolls soggy.

• For short-term storage, place the cooled rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days. If you prefer, you can also wrap each roll individually in plastic wrap to maintain freshness.

• To extend their shelf life, you can refrigerate the rolls. Place them in an airtight container or resealable plastic bag and store in the refrigerator for up to a week. Before serving, you may want to warm them slightly in the oven or microwave to restore their softness.

• For longer storage, freezing is the best option. Wrap each roll individually in plastic wrap, then place them in a resealable freezer bag or an airtight container. This double layer of protection helps prevent freezer burn and maintains the rolls' texture and flavor.

• When you're ready to enjoy the frozen rolls, remove the desired number from the freezer. Let them thaw at room temperature for a few hours or overnight in the refrigerator.

• To refresh the rolls after thawing, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and bake for about 5-10 minutes, or until they are warmed through and slightly crispy on the outside.

• If you prefer a softer texture, you can also microwave the thawed rolls. Wrap them in a damp paper towel and microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.

• For added flavor, consider brushing the rolls with melted butter or a mixture of olive oil and herbs before reheating. This can enhance their taste and give them a delightful aroma.

• If you have leftover rolls that are starting to go stale, don't throw them away! Use them to make delicious bread pudding, croutons, or even breadcrumbs for other recipes.

• Preheat your oven to 350°F (175°C). Wrap the bread machine rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes until they are warmed through.

• For a quicker method, use a microwave. Place a damp paper towel over the rolls and microwave on medium power for 20-30 seconds. This will help retain moisture and keep the rolls soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket, making sure they are not touching each other. Heat for 3-5 minutes, checking frequently to ensure they don’t overcook.

• For a stovetop method, use a skillet over medium-low heat. Lightly butter the skillet and place the rolls in it. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through.

• To use a toaster oven, preheat to 350°F (175°C). Place the rolls on the rack or a baking sheet and heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• For a steam method, place a steaming basket over a pot of boiling water. Arrange the rolls in the basket, cover, and steam for about 5 minutes. This method keeps the rolls moist and soft.

• Bread machine: Used to mix and knead the dough automatically according to the recipe's instructions.

• Measuring cup: Essential for accurately measuring the warm water needed for the dough.

• Measuring spoons: Used to measure the butter, sugar, salt, and yeast precisely.

• Mixing bowl: Handy for cracking and lightly beating the egg before adding it to the bread machine.

• Spatula: Useful for scraping down the sides of the bread machine pan if needed.

• Floured surface: A lightly floured surface is necessary for turning out and dividing the dough.

• Knife: Used to divide the dough into 12 equal pieces.

• Baking sheet: Greased and ready to hold the shaped rolls for their final rise and baking.

• Plastic wrap or clean kitchen towel: Used to cover the rolls while they rise.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Wire rack: For cooling the rolls once they are baked to golden brown perfection.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a stand mixer: If you don't have a bread machine, use a stand mixer with a dough hook to knead the dough quickly.

Quick rise method: Place the shaped rolls in a warm oven (around 100°F) to speed up the rising process.

Batch baking: Double the recipe and freeze extra rolls for future use.

Preheat oven early: Start preheating your oven while the dough is rising to save time.