Best 20 Bread Rolls Recipes

BREAD MACHINE DINNER ROLLS

Steps:

• Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
• Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
• Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
• Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

EASY BREAD MACHINE DINNER ROLLS

Steps:

• Place water, butter, egg, 3 cups flour blend, sugar, salt and yeast in bread machine pan in order recommended by the manufacturer. Select Dough/Manual cycle. During initial mixing cycle, open lid and scrape down sides of bread pan as necessary. As dough mixes, add just enough additional flour blend to create a soft dough. When Dough/Manual cycle is complete, remove dough from bread machine pan. Place on lightly floured surface.
• Coat 13 x 9-inch baking pan with cooking spray. Pat dough into rectangle. Cut with pizza cutter or serrated knife into 15 equal pieces. Shape each into a ball. Place evenly in prepared pan. Cover and let rise in warm place until doubled, about 35 to 45 minutes.
• Heat oven to 375 degrees F. Uncover rolls. Bake 15 minutes or until golden brown. Serve warm or cool completely on wire rack.

SCOTTISH BAPS - SOFT MORNING BREAD ROLLS

Steps:

• Rub the butter into the flour and make a well in the centre.
• Cream the yeast with the sugar, then add the liquid and salt, and pour into the well. Mix to a slack dough, adding extra warm liquid if required.
• Allow to rise until the dough has doubled in bulk, for about an hour or two according to temperature.
• Knead, and divide in eight even pieces. Knead each into a ball about the size of a fist, and flatten with the hand. Then lightly roll to a round with a rolling-pin.
• Place the ball doughs on a well-floured baking tray/s, lightly pressing your thumb in to the middle of the baps. Brush with milk and sprinkle flour all over the top of the baps. Prove for 15 to 20 minutes until well risen.
• Bake in the oven at 200°C (400°F) mark 6 for 10 minutes, or until firm and lightly golden brown, but still soft - tap them underneath and they should sound hollow when they are cooked. . Cool on a wire rack. Dust with more flour.
• These freeze very well - serve them with assorted fillings for sandwiches or just split whilst warm and spread with butter.
• US conversions: 1 lb flour = 4 cups. 2 ozs butter = 1/2 stick butter.

CHEDDAR BEER BREAD ROLLS

Steps:

• In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
• Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
• Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
• Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Place the yeast, bread flour, bread improver, sugar, salt, margarine, eggs, and 1 cup of evaporated milk into a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press start.
• When the cycle has ended, remove the dough from the machine, and form into 2 inch balls. Dip each ball in the remaining evaporated milk, then in the dry bread crumbs. Place the rolls on a baking sheet crumb-side up. Cover loosely with a cloth or plastic, and let rise until doubled in size, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Bake rolls for 8 minutes, or until golden brown on the top and bottom.

BREAD ROLLS

Steps:

• In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
• In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
• Add yeast mixture to flour and mix.
• Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
• Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
• Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
• Cover loosely with plastic wrap and let rise another 15 minutes.
• Bake at 400 for about 10 minutes or until golden brown.
• Let these cool down before you remove them from the pan or they will likely tear.

BUTTERY BREAD MACHINE ROLLS

Steps:

• In bread machine pan, put all ingredients in order suggested by manufacturer.
• Select dough setting.
• When cycle is completed, turn dough onto a lightly floured surface.
• Divide dough into 24 portions.
• Shape dough into balls.
• Place in a greased 13 inch by 9 inch baking pan.
• Cover and let rise in a warm place for 30-45 minutes.
• Bake at 350 degrees for 13-16 minutes or until golden brown.

TIGER BREAD (DUTCH CRUNCH ROLLS)

Steps:

• Combine milk and water in a microwave-safe bowl; microwave in 10-second intervals until just warm to the touch, or 100 degrees F (38 degrees C). Add sugar and 1 package yeast to the bowl and stir together. Let sit for 15 to 20 minutes before using.
• Pour flour and salt into a mixing bowl and stir together with a fork. Make a well in the center and pour in the yeast mixture and melted butter. Stir with the fork until the mixture comes together to form a shaggy dough, 1 to 2 minutes. Switch to your hand and knead in the bowl until a ball of dough is formed.
• Transfer to work surface and knead until a very smooth, soft, elastic ball of dough forms, 7 to 8 minutes.
• Transfer into a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
• Stir rice flour, sugar, salt, vegetable oil, sesame oil, 1 1/2 teaspoons yeast, and 1/4 cup warm water together in a small bowl. Add more water if needed to form a thick, but spreadable mixture. This needs to be thin enough to spread over rolls without deflating them, but thick enough not to all run off on to the pan. Cover with plastic wrap and set aside until needed.
• Transfer risen dough to a work surface and press out all the air while rolling into a short, fat tube shape. Divide into 6 balls of dough.
• Shape each ball by pulling and pinching the dough at the bottom to form a smooth skin over the top surface of the dough ball. Transfer to the prepared baking sheet. Cover with a clean, dry tea towel, and let rise until doubled in size, about 30 minutes.
• Uncover rolls and use a small spoon to carefully spread the topping mixture over each one.
• Bake in the center of the preheated oven until rolls are golden brown and the tops have cracked about 20 minutes. Transfer to a cooling rack and allow to cool to room temperature before serving.

BREAD MACHINE DINNER ROLLS

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide and shape into 24 balls. Roll each into an 8-in. rope; tie into a loose knot. Tuck ends under., Place 1-1/2 in. apart on greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°., For egg wash, in a small bowl, whisk egg and water; brush over rolls. Bake 8-9 minutes or until golden brown. Remove from pans to wire racks; serve warm.

BREAD MACHINE HAWAIIAN SWEET ROLLS

Steps:

• Place pineapple juice, milk, egg, butter, coconut extract, bread flour, potato flakes, sugar, salt, ginger, and yeast in a bread machine in the order listed, or according to manufacturer's instructions. Run Dough cycle. Remove dough after cycle has ended, about 1 hour.
• Form dough into rolls, place on a baking sheet, and let rise for 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, about 20 minutes.

UPSIDE DOWN BANANA BREAD CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
• Add the granulated sugar, salt, mashed bananas and stir.
• Add 3½ cups (435 g) of flour, ½ cup (60 g) at a time, stirring between each addition.
• Transfer the dough to a floured surface and knead for 3 minutes, adding more flour ¼ cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
• Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
• Once the dough has risen, roll it out to a ¼-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
• Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
• Spread the filling evenly over the dough. Roll up the dough and slice into 15 1½-inch (4-cm) thick slices (discard the ends).
• Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
• Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
• Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
• Preheat the oven to 350˚F (180˚C).
• Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
• Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
• Enjoy!

BREAD MACHINE SOFT AND BUTTERY YEAST ROLLS.

Steps:

• 1. Sprinkle yeast over warm water in small bowl. Stir until yeast dissolves.
• 2. In separate bowl, add sugar and 1/4 cup softened butter to hot milk. Stir until sugar dissolves and butter is melted. Cool mixture to 105-115 degrees.
• 3. Pour milk mixture into bread machine pan. Add foamy yeast mixture to milk mixture in bread pan. Mix in lightly beaten egg.
• 4. Add 4 cups of flour on top of liquid mixture in bread pan. Add salt on top of flour. Place pan in bread machine. Set to "dough only" cycle.
• 5. When "dough only" cycle is complete, pour dough ball out onto lightly floured cutting board. Dough may be slightly sticky, but use as little flour as possible for flouring hands and cutting board. Otherwise, rolls may not be as feathery light as should be!
• 6. With large knife, cut dough ball into four (4) pieces. Cut each piece into 4 more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 & 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 x 9 x 2 inch pan.
• 7. Cover rolls and allow to rise in warm place until doubled in bulk; 30-45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 16-20 minutes or until nicely browned.
• 8. If desired, brush baked rolls with more melted butter when they come out of oven. The butter will sizzle down sides and bottom of rolls for a buttery and soft crust! For leftover rolls: 10 seconds in your microwave will create that "just out of the oven" warm roll magic!

WHOLE WHEAT YOGURT HONEY DINNER ROLLS BREAD MACHINE

Steps:

• Mix milk, yoghurt, honey and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into 18 equal rolls.
• Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
• Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
• Bake in a preheated 350 degree oven for 15 to 20 minutes.
• Brush tops with melted butter.

"CINNABON" CINNAMON ROLLS (USING BREAD MACHINE)

Steps:

• 1. DOUGH: Place ingredients in bread pan in order they are listed. Set on 2 lb loaf and select the dough cycle.
• 2. Once the bread machine had done the work, turn dough out onto a floured surface. Cover with a clean dish towel and let rest for 10 minutes.
• 3. Meanwhile, mix brown sugar and cinnamon together, cover; set aside.
• 4. Once dough has rested for 10 minutes, roll out into a 16 x 21-inch rectangle. Spread dough evenly with 1/3 cup softened butter and sprinkle evenly with brown sugar/cinnamon mixture. If desired sprinkle with nuts and raisins (or diced apples).
• 5. Roll dough up (starting with long edge) tightly; slice (using sharp knife) into 12 rolls. Place rolls into a lightly greased 9 x 13-inch baking pan. Cover and let rise until nearly doubled (about 30 minutes). NOTE: You can cover and put in refrigerator over night. They will rise in the refrigerator and this will take a lot of prep time off the next morning. IF baking the next day, take rolls out of the refrigerator 30 minutes prior to baking.
• 6. Preheat oven to 400 degrees. Bake for 20 to 23 minutes. After 15 minutes when rolls had lightly browned, I tented with a piece of foil to keep from over browning. NOTE: the original recipe called for 15 minutes baking time, however, this was not long enough for the centers of rolls to cook completely in my oven. Watch and check after 15 minutes; add addtional time as needed for your oven.
• 7. FROSTING: mix all ingredients until creamy. Can store in the refrigerator. Divide evenly; spread over warm rolls.

PAN DE SAL - FILIPINO BREAD ROLLS

Steps:

• Microwave milk on High for 30 seconds; Warm uncracked egg to room temperature by placing in hot water for 60 seconds, then beat lightly; Melt or soften butter to room temperature.
• Select "Dough" cycle; Add all ingredients, EXCEPT for breadcrumbs, in the order your machine requires.
• First Rise: When the machine is done kneading, the dough will be sticky (gooey dough means moist pan de sal); Place dough in a bowl greased with Pam spray and spray top of dough with more Pam; Cover and let rise in a warm place for 45 minutes, or until doubled in volume (To test: gently poke dough with two fingers; if it leaves an impression without springing back, it is doubled).
• Second Rise: Gently deflate dough with your fist, then use a plastic spatula to divide dough into 24 ovals and roll them in the breadcrumbs.
• Line up ovals in a 9x13" ungreased cake pan with the rolls touching; that way, the pan de sal use each other for height support and not spread out like ciabatta; Let rise a second time for 30 minutes; Meanwhile, preheat oven to 375 deg. F.
• Bake for 15 minutes, or until tops are golden brown.

CARAMEL PECAN CINNAMON ROLLS (BREAD MACHINE RECIPE)

Steps:

• Rolls:
• Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. If bread machine seems to be working too hard to mix dough, sometimes I add 1 - 2 Tbls vegetable oil to get it moving better.
• After complete on dough cycle, remove from machine and roll out to about 17x10" rectangle. The larger you roll the rectangle, the more layers you have, which is really nice.
• Caramel Pecan Topping:.
• Mix butter, brown sugar and water together in a small saucepan, heat on low until butter is melted.
• Increase heat to medium and boil, stirring constantly, for 3 minutes.
• Stir in vanilla and remove from heat.
• Pour into cake pan, then place pecan halves over the caramel.
• Filling:
• Mix together brown sugar, pecans and cinnamon.
• Moisten the dough by brushing with milk.
• Sprinkle brown sugar, pecan and cinnamon mixture over top.
• Roll tightly from long end, pinching edges closed when completely rolled (sometimes putting a little milk on the edge helps seal it).
• Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred).
• Place into pan on top of caramel.
• Let rise until doubled (about an hour, or quicker if you put the pan on a heating pad).
• Bake at 350° for 20 minutes, until golden. Do not overbake.
• Invert onto a cookie sheet immediately, before caramel hardens.

CHILI-CHEESE GARLIC BREAD ROLLS RECIPE BY TASTY

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
• Add the garlic and cook for two minutes.
• Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
• Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
• Reduce the heat to low, cover and simmer for 1 hour.
• Remove lid and stir in kidney beans.
• Preheat the oven to 400°F (200°C).
• In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
• Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
• Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
• Spoon the chilli into the holes of the toasted rolls.
• Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
• Serve topped with sour cream and green onions.
• Enjoy!

RUSTIC FLOWER POT BREAD LOAVES OR BREAD ROLLS

Steps:

• To prepare the flower pots:.
• Take two to six earthenware flower pots (3 to 6 inches in size). Wash thoroughly and grease them inside and outside, with lard, butter or oil. (Please use NEW plant pots, of course!).
• Heat in a pre-heated oven at 190°C; 375°F: Gas 5, for 25-30 minutes.
• Repeat the process two or three times for a good "seasoning" and non-stick surface on your flower pots.
• Before baking with them, line the base with greaseproof paper or baking parchment - especially if there is a hole in the bottom of the flower pot!
• To make the Bread:.
• If you are using dried yeast. Dissolve one teaspoon of sugar in the warm water then add the dried yeast. Leave until frothy, about ten minutes. If you are using fresh yeast, blend it into the warm water.
• Place the flours, salt and sugar in a large mixing bowl and rub in the butter.
• (Add any extras you might be using here.).
• Add the yeast liquid to the dry ingredients and mix to a soft dough.
• Turn the dough onto a work surface and knead the dough by folding towards you, then pushing down and away from you with the heel of your hand. Give the dough a quarter turn and repeat the action. Knead until smooth and no longer sticky.
• Cut the dough in to even sized pieces and place in the prepared and well oiled/buttered flower pots, which should be placed on a baking tray. Glaze with milk or salted water and sprinkle with mixed seeds.
• Place the pots inside a large oiled polythene bag and leave in a warm place until the dough doubles its size, about 45 - 60 minutes.
• Remove the polythene bag and bake on the middle shelf of a hot oven at 230°C (450°F) or Gas 8 for 10 to 30 minutes, depending on the size of your flower pots, or until the bread is browned and sounds hollow when tapped.
• Remove the bread from the flower pots and cool on a wire rack. You can then replace them in the flower pots to serve, once they have cooled!
• This dough can be proved in a bread maker/machine for ease and with good results. Follow your machine's instructions, I add liquids to my bread maker first and then dry ingredients last.
• Add the extras before adding the liquids to the dry ingredients and if using a bread maker/machine, add them when the "Extras" alert sounds or add them to the "Exras" tray.

PRIZE-WINNING CRUSTY ROLLS (BREAD MACHINE DOUGH CYCLE)

Steps:

• Place ingredients in bread machine pan as suggested by manufacturer.
• Choose dough cycle and start machine.
• Upon completion of the dough cycle, remove dough.
• Form rolls, place on a greased baking sheet.
• Cover with a towel and let rise in a warm, draft-free location for 30 to 40 minutes.
• Bake in a preheated 400 degree oven for 12-15 minutes.

HAWAIIAN SWEET ROLLS (BREAD MACHINE)

Steps:

• Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.
• Add the pineapple juice to your bread machine.
• Beat the egg and add to your bread machine.
• Add the milk to your bread machine.
• Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.
• Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.
• Make a small well in the flour, and pour the yeast in the well.
• Run your bread machine on the dough cycle to knead the dough.
• After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).
• Grease a 13"x9" pan.
• Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).
• IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!
• Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.
• Bake rolls in preheated oven for 25 minutes or until golden on top.
• Immediately upon removing the rolls from the oven, brush the tops with butter.
• Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.
• TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.