These are a staple at our house. They are so easy to make, the only hard part is making sure you give yourself the hour and a half to let the breadmachine make them! In order to have these ready for dinner, I recommend putting it in the breadmachine by around 3pm, this gets them in the oven by 4:30-5pm.
When I have leftover whey from making my homemade yogurt, I use about 1/4 cup and cut back the warm milk to 3/4 cup. So I have 1 cup of liquid total.
Ingredients
- 1 cup warm milk (70-80 degrees F) I nuke mine for 30 seconds
- 2 eggs, beaten
- 1 stick butter, softened (I put in microwave on defrost for .2 lbs)
- 1/4 cup sugar
- 1 teaspoon salt
- 4 cups flour (2 cups unbleached and 2 cups whole wheat)
- 1 packet active dry yeast (fast rising, etc)
Instructions
- Add all ingredients in order listed above. Be sure to add the yeast last on top of the flour.
- Tip: Set a timer for 5 minutes Usually I have to take a spatula and remove the flour from the sides so it gets incorporated into the dough. If your dough seems really wet, you can also add a little more flour at this point, a teaspoon at a time.
- An hour and a half later (or however long your machine takes) remove dough and cut into 16-20 even pieces. Roll them up and shape them into balls. Place on a greased baking sheet. For smaller rolls, make 20-24 rolls. We like ours bigger.
- Preheat oven to 375 degrees and let the rolls rise for 15 minutes. Bake for 12-15 minutes or until golden brown. (Rolls above have risen.)
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
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{ 16 comments… read them below or add one }
Thanks soo much for posting this recipe! I can’t wait to try them and am really excited to have more recipes to use with my bread machine. Also, the breadmachine cinnamon rolls are delicious! Thanks again!
I am new to using my mom’s bread machine…in this recipe do I use 2 cups of unbleached all purpose flour or 2 cups of unbleached bread flour?
4 cups total, 2 cups of bread flour, plus either 2 cups unbleached (white) flour or 2 cups Wheat flour
thanks! what brand of bread flour and whole wheat flour do you use or suggest?
A great whole wheat flour is King Arthur–they have regular Whole Wheat and White Whole Wheat (which is a great “transition” flour if you’re looking to move from white to wheat). Here’s a link to their info: http://www.kingarthurflour.com/flours/
They also have a good unbleached white flour if that’s what your family prefers.
I’ve been looking for an easy way to use my bread machine to help with pantry stockpiling. This looks to be it! One question: do you let the rolls rise on the counter while the oven’s preheating, or do you put them in the oven to rise as soon as you turn it on, then just leave them in to bake?
On the oven while the oven is preheating. The heat from the oven helps rise well.
I made these rolls last night and they are delicious!!!!!! My hasband said they are Great Harvest Quality!! I was wanting to make these for my mom, but she cant have sugar…is it possible to make these without? Thanks Kelly
I love bread! I kept seeing these in your meal plans, and they sounded so yummy. I couldn’t wait for you to post the recipe. I’ll be trying these soon!
Kelly – What kind of bread machine do you have? Any brands that you would recommend? Anyone else have a recommendation? Thanks!
These look fabulous!!! I am visiting your blog today for the first time. Saw your link above mine at Menu Plan Monday. What a beautiful family you have and I love your recipes!
Oops! I must still be sleeping….I just realized that your fabulous recipe was shared from Snippets…it’s the Little Things, not Menu Plan Monday….now I have had the pleasure of viewing 2 great new blogs this morning! Have a great day!
.-= Queen of the House´s last blog ..Menu Plan Monday….June 14 =-.
Do you freeze these?
Stephanie – Oh yes! I usually undercook them a little, and they freeze beautfully! They are my kids favorite. My kids ask every night for their “bwead” with “buttur”!
Can you just use 4 C wheat flour?
Yes, I use all whole wheat flour now.