Uncle White's Bread Machine Rolls

Husband approved. My hubby is a HUGE bread eater and he loved these rolls. I made them to serve with 'Smothered Pierogies' from AR. DH managed to eat 4 1/2 rolls before and with dinner. Starting them in the bread machine was a great time-saver for me. Because the house was cool (-20° wind chills, outside) it took about an hour for mine to double in size. Great recipe and one that I will be using again. Thanks DwightNT for sharing your recipe.

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.

Not bad, rather easy--measurements are perfect for a nice, light bread. I made rolls, as directed, but deviated and made 8 large sandwich rolls. I'm too impatient to make smaller rolls most of the time. I didn't brush with butter--or anything, and they came out soft and golden brown. Hubs enjoyed these, which means it must be a nice light bread. He's not a fan of heavier, chewy breads. I thought it baked up well. Thanks for the recipe!

So soft and delicious with an irresistible aroma. We ate ours warm with gobs of butter. Not being a bread maker I was surprised how well I did for a first-timer. The recipe instructions are easy to follow. Only had powdered buttermilk on hand. Substituted 1 cup of water for the liquid buttermilk and added 4 Tbs of the powdered along with the dry ingredients layered in the manner the manufacturer of my bread machine recommends. Really Great!

These are the best!!! They are soft, moist, and would go with just about any meal. In fact, these were more popular than the meal itself. My kids inhaled these, wanting more than just one each. They also make great sandwich buns the day after. I didn't put the melted butter on all of them, fearing this would make them mushy the next day. And, the best part, the bread machine does all the work for you. This is an easy and excellent recipe for rolls.

Added oil with other ingredients. 325 convection 13 minutes. Brushed with melted butter/garlic mixture.

Wonderful flavor and full bodied texture. I brushed tops with leftover egg white and baked 18 minutes. These are my Thanksgiving dinner rolls for this afternoon -- THANKS! ******************************* Just baked a batch of these rolls that I'd put in the freezer. This time I brushed tops with butter when they came out of the oven. Much better than when I used egg white, as the crust is softer. (19 Jan)

Fabulous, silken dough, a dream to work with. The rolls are good. However, there's an elusive something missing from the flavor. After a bit of analysis, I believe that they're lacking that ever-so-slight sweetness the palate expects to taste in a dinner roll. Presumably, this is because the acidic contribution of the buttermilk serves to counteract and cancel out the sweetness of the sugar addition. It's quite possible that this could be improved by doubling the sugar - don't know. It falls short of the 5 star rating because Colleen's Potato Crescent Rolls on this site produces the quintessential dinner roll, the touchstone against which all others are judged for me. If you make the two recipes side-by-side, you will understand there is absolutely no comparison. That said, this is a respectable alternative. Note: I also baked as a loaf, and the consensus is that it's more successful when baked in this manner. The lack of sweetness, which makes the flavor border on blandness in a roll, translates better into bread. The ideal backdrop for whatever meat and fixings you choose to place between the slices, its lovely, moist texture contributes to a memorable sammie. Sturdy enough to stand up to slicing, without crumbling. In fact, when I ate my sandwich, this bread was so moist that not a single crumb fell on the plate! Great for morning toast, as well. Baked in a 9"X5" loaf, I get 14 full slices and 2 heels. I always keep slices in the freezer. As bread 5 star, as rolls 4.