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Fluffy Bread Machine Rolls

I love my bread machine.  I’m kind of a carbaholic, so being able to throw the ingredients into the bread machine and let it works its magic, while I get other things done is such a time saver!

Fluffy Bread Machine Rolls Recipe : So Very Blessed

I’m not a huge fan of biscuits, because they’re so dense, but soft, light, fluffy rolls?  Sign me up!

Fluffy Bread Machine Rolls Recipe : So Very Blessed

I was actually trying to make them similar to Golden Corral’s rolls, because I may or may not go there solely to fill up on the white, fluffy, buttery goodness.

Fluffy Bread Machine Rolls Recipe : So Very Blessed

These aren’t exactly the same, but they do the trick for me!  I’ve made these with both bread flour and all-purpose flour and they’re great both ways, but I prefer the texture the bread flour gives.  Like most bread, it’s way better warm, so I always toast them in the toaster oven for a few minutes when they’re leftover, but fresh from the oven is still the best!

I used to bake them as completely separate rolls on a baking sheet, but they’re so much better all smooshed together!  What can I say?  I’m a middle-piece girl and when they all bake together, it’s like a whole pan of middle piece heaven!

So, go, eat carbs, and be merry.

Fluffy Bread Machine Rolls Recipe : So Very Blessed

Yields 24

Fluffy Bread Machine Rolls
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  • 1 1/2 cups warm water
  • 1/4 cup (1/2 stick) butter, softened
  • 1 1/2 tsp salt
  • 1/4 cup nonfat dry milk
  • 1/4 cup mashed potato flakes
  • 3 Tbs sugar
  • 3 1/2 cups bread flour
  • 2 1/4 tsp bread machine yeast


  1. Put all ingredients into bread machine, according to your manufacturer's directions.
  2. Set machine to dough cycle.
  3. When dough cycle is completed, divide dough into 24 pieces and shape each piece into a ball.
  4. Place each ball into a greased 13x9 baking pan, cover with a tea towel, and let rise in a warm place for 45-60 minutes
  5. Bake in a preheated oven at 350 degrees for 15 minutes, or until golden brown.


Nutritional Information for 1 roll per My Fitness Pal: Calories - 92, Fat - 2g, Protein - 3g, Fiber - 1g, Carbs - 18g, Sodium - 29mg


This Post Has 10 Comments
  1. These are beautiful and look so yummy! My rolls always turn out so heavy for some reason. I wish I could figure it out. I try to handle them very little after they come out of the bread machine. I am going to give it another try with these!
  2. Thank you! The evaporated milk and mashed potato flakes help to make these a bit lighter. I'd like to make them even lighter at some point, but my husband claims these are "perfect," so he doesn't want me to mess with them anymore!

    I hope you like them!
  3. I didn't know you were gluten-free! I've heard that gluten-free diets can lend some great health benefits, but I just don't know if I could give up bread!
  4. Yeah, I have some gluten, but in very small quantities. Yes to the health benefits! If you're curious, I just posted something yesterday about 'modern wheat' (compared to what wheat was 50-60 years ago) and the horrible things it's doing to our bodies. I didn't think I'd be able to give up bread either! I mean.. I LOVE bread! But I feel way better without it, so I don't have much of a choice now. And you know what? It's okay. It's not as hard as you think it is. The world, in fact, does not cave in ;)
  5. I am on a very low sodium diet, and would like to know if it is possible to leave out most of the salt in this recipe? Thank you for all the great recipes. Jackie
  6. Jackie, you could definitely leave the salt out! The flavor will obviously change, but it should still work just fine. :-)
  7. Thank you Becky. Made the rolls last night in the bread machine. They are wonderful. I am a 79 year old Great Grandmother, and am ashamed to tell you I have never had good luck with bread, etc. and the bread machine. My husband is diabetic, and I am low sodium, so we are kind of like Jack Sprat and his wife. We really enjoyed them. I tweeked them a little, left out 1/2 of the salt and used 1 1/2 cup whole wheat flour instead of all bread flour. Any low sodium recipes you have I would appreciate. Thank you, Jackie
  8. You're very welcome! I'm so glad you liked them! Recently, I've been making these with 1/2 whole wheat flour, too. We like it both ways. Most of my recipes have some salt thrown in for seasoning, but I'm sure it could be cut down in many, if not all of them!
  9. does anyone know if this recipe can be made gluten-free? she is diabetic & he has celiac disease. finding a recipe that doesnt have 10 or so ingredients is very difficult. thanks for any help.

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