To answer several comments above, I have used muffin tins to let these rise and they come up as beautiful high top buns. If that is your desired end us, do it! This recipe really is so flexible. For the person asking about adding cheese, I would suggest adding it by selecting the mix-in option if your machine has one. Now I don’t suggest adding the cheese into the small dispenser, but watching the machine for “when” that time to add comes along, then quickly open lid and add in.

Thank you, April! My family responds the same way!

Yes, it does the first rise in the bread machine. If you use the dough setting, it will just beep when it’s gone through kneading and rising stages. Then you remove it, and follow the directions in my post, to shape the rolls, 2nd rise and bake.

This might be a silly question BUT here goes…..Do you let the dough rise in the bread maker for the first rise and then take it out or do you take the dough out of the bread maker before it rises?

I’m not sure if it would be the right consistency. I do have a cinnamon roll recipe here though: https://happyhooligans.ca/bread-machine-cinnamon-rolls/

I’m not sure, Karen. I have other bread recipes I use for loaves. I’ve only ever made buns with this recipe.

I’ve only ever used water for this recipe, Laura, so I can’t say.

I followed the directions exactly, and my bread machine’s dough setting is also 1 hour 30 minutes, but my rolls turned out much larger than yours. I could actually only fit 11 in the 9×13 dish. Any idea why that was, and does it matter? Also, when I cut the dough into 16 pieces I found it a bit hard to roll them into balls. Where they were cut was nice and sticky but the outside was already a tiny bit dry and so trying to get it into a ball shape was a bit of a challenge. Is there a trick to that? And is it ok to knead them a bit when you’re rolling them to get them round or will that cause problems later? I’m totally new to bread-making so any guidance you can give is appreciated. Thanks for the great recipe!

Can the water be replaced with milk? I’ve seen other roll recipes where you can use either one

I’m glad you loved them, Rachel!

Thanks for taking the time to let me know you love them, Kim! So interesting to know you can bake them in a toaster oven!!

I’m so glad to hear your family loves them as much as we do, Valarie! Thanks for taking the time to let me know they’re such a hit at your house!

These are my go to rolls I have made 4 times recently and they came out perfect every time! Everyone who has tasted them LOVES them and woofs them down! Glad the recipe if for 16 rolls they’re gone instantly!! No point buying grocery store rolls these are so easy to make. Thanks for sharing!

Same here! I made them several times over the holidays! I’m so glad you love them as much as we do, Gillian!

I’m so glad you liked them, Bill! I made them several times over the holidays. Love how easy they are!

You’re so welcome, Renita! I hope they become a family favourite at your house!

I’m so glad you enjoyed them, Linda. I do have an amazing bread machine cinnamon roll recipe on my blog as well. You can find it here: https://happyhooligans.ca/bread-machine-cinnamon-rolls/

Sorry, Stacie, I can’t say for sure whether that would work or not. I’ve only ever made the buns according to the recipe I’ve shared.

Can I simply add ¾ to 1 cup shredded sharp cheddar to my dough mix, with the dry ingredients?
I’m searching for a bread machine cheddar yeast roll recipe similar to the one I used (and lost) years ago.
Your advice would be greatly appreciated!

I think you’d be better to look for a dinner roll recipe that’s specifically developed to be gluten free., Glen. I’m not sure how this recipe would do if you adapted it to be GF.

I’m still trying to figure out appropriate recipe tweaks now that we’ve moved from 33 ft to an elevation of 6200 ft. Anyone have tips to offer?

Hi Jeanne, you can use a measurement converter like this one: https://www.healthlinkbc.ca/sites/default/files/healthyeating/pdf/imperial-metric-conversions.pdf

YESS! I’m so happy to know that you love them too!

Wonderful idea, Alan. I haven’t tried adding herbs to the dough, but I’ve added herbs to the homemade butter we spread on the rolls, and that’s delicious!

I hope you loved them, Kate!

Oh, you might be right about the difference in our flour. I’m glad you like them, and hopefully if you switch to bread flour next time, they’ll turn out even better!

Excellent! I’m happy you loved them, Vivienne!

I’m so glad to hear it’s become your go-to recipe for buns too, Catherine!

Yay! So glad you loved them, Mandi! I hope you make them often!

You’re so welcome, Debbie. Thanks for letting me know how much you enjoyed them!

I always use all purpose flour for my bread machine recipes, Leoma.

Do I have to go out & buy bread flour for most bread machine recipes, or can I use all purpose flour which I have ??

My first try and I was fab

I’ve made these twice now and they’re super wet and sticky but they come out DELICIOUS. Anyway, I think I just figured it out why they’re wet and sticky—your recipe calls for all-purpose flour but your website appears to be Canadian so guessing you live in Canada. Canadian all-purpose flour is required to have much more protein than ours down here in the states. I will switch to bread flour next time!

Giving these a try tonight to have with our beef roast and roasted veggies… will let you know how they turn out! Super excited !

Go for it. I believe yeast needs a certain amount of sugar in order to rise properly though, so you may want to do some googling first.

I’m not sure how big your bread machine is, April, but mine definitely isn’t large enough to accommodate this recipe doubled.

Can we double the recipe?

Awesome! I’m so happy you love them so much, Mark! I’ve made them so many times this past winter and spring. My family devours them!

I’m so glad you think so too, Catherine! We devoured a batch of them with our Easter dinner!

Thanks, Sharon! I’m so glad you loved them.

I have a batch in my bread machine as we speak, Katie. I’ve forgotten to add the sugar too. I’m not sure why, but I actually have it marked with an asterisk and a little note “Don’t for get sugar!” now. Good to know they still tasted good. They’ll be even better next time!

They were still wonderful. Thank you for this!

Excellent to hear, Paula! I’m glad you loved them.

These are amazing! So easy and they are so fluffy and soft I’m wondering if I can make bread out of this dough and if so any changes?

Sticky, wet dough. This happened to me and if my grocery store had frozen Parker house rolls, I would have never tried again. It was a giant mess that I pulled out of the machine and just threw away.

Here’s what caused my problem. I originally followed the recipe exactly, used warm water and put the yeast in with the rest of the ingredients.

Solution (if you have a Panasonic machine) … use cold water and put the yeast in the dispenser on the top of the machine. Run the dough cycle and it comes out perfectly!

I was so excited to actually have made dinner rolls!

Hmm. That’s strange considering you used new yeast, Natasha. There must have been something off with one of the measurements. A standard cup here is the equivalent to 250 mls. I really hope it works for you next time. They’re so good!

Not sure what I did wrong but my dough was so sticky that it would not form. I persisted and made sure I rolled it in flour to help form them but they were too wet in consistency so spread out rather than rising. When baked they were flat….but tasted amazing!

I used new yeast so know that was not out of date so not sure what the issue was?

Can you let me know the measurements in ml and g in case I added too much water please?

Definitely want to try again.

What a happy accident! I’m so glad your kids enjoyed them. Wait until you use the correct flour! They’ll love them even more!

You’re so welcome, Lisa! Thank YOU for the great review!

YES! We do the same thing with these buns and our leftover turkey, Lynette!

Yay! I’m thrilled that you loved them, and so happy to think that our recipe saved the day for you!

You’re so welcome,Maureen! I’m honoured that they’ve become a go-to at your house!

Good point about the date on the yeast, Flo! Love your suggestion to add fresh dill to the buns too! That sounds amazing!

After reading about a few of the fails it occurred to me you forgot to suggest they check the date on their yeast. Bread machine Yeast does not have a long shelf life and is a critical ingredient in these fabulous buns. As a variation I added finely chopped fresh dill with great success! They were wonderful with our seafood chowder!

I’m glad you loved these, Melissa. It’s one of our family’s favourite recipes too!

Thanks for the great review, Joanne. I’m glad they’re a favourite at your house too!

Thank you for the five-star rating, Sue! I’m so glad everyone enjoyed them!

I’m so glad they turned out beautifully for you, Tina. Thank you for the 5-star review.

Yay! Thanks for the 5-star review!

Wonderful! Thanks for letting me know you love our recipe, Nadine. I really have to try making hamburger buns with it. All I ever make are the dinner rolls.

When working from home I’d start them on my coffee break and we could have fresh buns for lunch/dinner! Serve with egg salad, or shape into 8 burger buns for hamburgers, pulled pork or brisket. Sometimes, I even use it as the base for cinnamon buns!

Well i just found your recipe got everything in the pan go to get my yeast and all i have left is active dry. So going to try using it. Fingers crossed

Unbelievably good and super-simple. Best roll recipe we’ve ever tried

Thanks, Joann! I’m glad our recipe has become a go-to for you!

Omg these are incredible! I made them tonight. I’m going to use this recipe again but only cut into 4ths to make hamburger buns next! Trust me they are amazing.

Thank you, Fiona! I’m glad you love them too. I’ve made them so many times in the past few weeks because we’re not going to the grocery store very often. I’m making them again today!

Many thanks for this tasty addition to my bread machine recipes!! 🙂

I did some googling, and it looks like you can, Jackie. Some people recommend proofing it in a bit of warm water/sugar first, but other say they don’t, and their bread machine recipes turn out fine. Maybe do some googling first to get a feel for what you want to do.

I’m guessing too much water or not enough flour, Manuela. I always look inside the machine before the kneading stage ends, and if it isn’t forming a smooth ball or if it’s sloshing around, I add a little more flour, 1 tbsp at a time. If it’s clunking around and looking dry, I add water, 1 tbsp at a time.

Wow! I’m so honoured that they compete with a long-time family recipe! So glad you enjoyed them, Tina! Thank you for your rave review!

Hi there just made the rolls but the dough was to wet and sticky do you know what I did wrong? Kind regards Manny

Yes, I did just the other day, and they turned out perfectly! I’ll have to make a note of that in the post!

Fabulous! I’m going to have to try your hamburger bun trick!

Yes, I just googled it, Kathleen, and the Fleischmann’s site says bread machine yeast and rapid-rise and active yeast can all be used interchangeably.

I believe you can, Kathleen. Just google it to see if the two are interchangeable.

Yay! Glad you liked it, Becky!

Thanks for letting us know how much you love them, Jojo!

I don’t think I’d risk doubling it, Becky.

I’m so glad you love our recipe, Steve! I’ve never tried making hamburger or hotdog buns, but I’ve always wanted to. I may just give that a go in 2020!

Yay! I’m glad they were a hit at your house, Loretta!

Oh Yum for sure! What a great way to take them up a notch!

Added cheddar cheese and subbed the salt for garlic salt! Yum!

Can you elaborate, GordN? Is the page loading slowly for you or are you just annoyed by the ads? My page’s load time tests very quickly on both mobile and desktop, so if the ads are just more of an annoyance, I apologize, but as you’ll find, most bloggers do run ads as a way to compensate for the 1000’s (yes, that’s correct) of dollars that it costs to run a professional blog or website.

I would check the freshness of your yeast, Rebecca. I store mine in the fridge, but there is a best before date on it. Also, make sure you’re using instant yeast or “quick rise” yeast, otherwise you’ll have to proof your yeast first with warm water and sugar in order for it to become active.

I have to agree with Mandy. I thought the first time I messed up but this dough came out the same as the last. Very sticky and no rise. I went ahead and baked this second batch but there is almost no rise to them. I will have to think about “third time’s a charm” before trying again.

I meant sprinkled the cutting board with Flour not floor

I’m making some today, Joy! I hope you love them as much as we do!

Hi Abby, I’ve never had a problem with my rolls not rising. Are you using fresh yeast (and the correct kind of yeast?)

Yay! I’m so glad you loved them, Nettie! They don’t last long around here either!

Yay! So glad you had success! And yes!! Aren’t they delicious?!

I would just halve the recipe, Lilo or divide the recipe into 2 baking dishes and bake them separately.

Great to hear, Kiera! I’m glad you love them!

Hi Caitlin! Glad you love them too. 🙂 I mention it in the post but you may have missed it.They do a slow rise in the fridge. Just take them out an hour or two before baking, and they’ll finish their rise. Then, bake as instructed in the post. Good luck!

Haha! I love it, Li-an!

I haven’t tried freezing them, Patti. I always make them the same day but most dough recipes I know of can be frozen. I do that with my cinnamon rolls. I freeze them and then let them thaw and rise for several hours. I imagine it would be the same for these buns.

That’s great! Glad to hear everyone loved them, Vanessa!

I live at 4500 ft and I was able to get these to work for me!. I just paid attention to the consistency of the dough while it was mixing to ensure that it wasn’t too dry or sticky. I used bread flour and slightly more salt than called for. I think the egg really helps provide the structure for these rolls and prevent them from falling at altitude.

Also, I added regular (non-instant) yeast without proofing and it worked fine)

My family of 5 destroyed an entire batch of these at dinner tonight. This recipe is a keeper, thanks!!!

You definitely must have done something different, even if you don’t realize it, Mandy. I make these all the time, and they’ve never turned out flat or sticky. I’ve not had anyone else say they’ve encountered that problem either. Sorry they didn’t work out for you.

Yay! So glad you tried them, Nelson!

I tried this with whole wheat flour (Five Roses or Robin Hood, I can’t remember which brand but it was one of those two). It is fantastic! I also took half the dough to make rolls then the other half to make a loaf (I did it for a white batch and a whole wheat batch). Same temperature and time for the loaf as the rolls. Awesome! And the loaves make really good toast. Hubby and I are really impressed with this recipe.

Another variation is that I used vegetable oil instead of margarine and it works the same. Butter too!

I’m really not sure, Linda. You might want to google some information about your brand of bread machine when baking at high altitudes. The company’s website may have some information. Sorry I can’t help you with this one!

I’ll likely make them again next weekend, but when I do, I’ll make sure not to keep the rack down close to the bottom element. I did that today (not even thinking about it) and at 350 F for 18 minutes, the bottoms burnt. I just cut the bottoms off and problem solved (the birds didn’t mind pecking at them when my husband hung them outside in an onion bag haha). I did have 4 in a pie plate on the upper rack and they were fine. For those 4, I added a little garlic powder and Parmesan cheese on the tops. They were very tasty!

Thank you very much for that recipe!

If you use regular yeast, I *think* you have to proof it first. Quick-rise yeast allows you to skip the proofing stage. I would double check with Google just to be sure about that though, Kelly.

This recipe isn’t in printable format yet, Kayren. Sorry! I’m working my way through my blog, making all of the recipes printable, but it’s a bit of a long process. x

How did they turn out, Mel?

Yes!
Currently on bench in ball stage I hope they still work.

I imagine, if she’s familiar with making bread, it would just be the typical knead/rise/punch-down process that’s common with most homemade breads, Karen. I’m not certain though, as I’ve only ever made these with my bread machine. I’m glad you loved them!

Yes! I think most bread machine manufacturers actually recommend that you use bread flour. I use All Purpose for all my bread machine recipes, but I believe bread flour will yield the best results.

Hi, can i use bread flour instead?

I’m not a vegetarian so I can’t tell you, Monika! So sorry!

i am vegetarian so pls tell me that can i make this recipe without egg

I just added you to my mailing list! Thanks for following along!

Haha! I’m glad you loved them so much, Andrea. Tears of joy. Yes!!

Hi Barbara, I’m afraid that I don’t have another breach machine recipes on my blog. Sorry! I”ll have to work on that!

I suppose it could be an issue if you were making your dough by hand, but the machine heats the ingredients during the mixing and kneading process. This is why you can use a timer setting and put your ingredients in hours ahead of time – the machine will bring everything to the correct temperature in the first few minutes of mixing. Good point though for those looking to make their dough by hand!

Haha! I love it, Julie! So glad you’re enjoying them!

Maybe that’s it then. The only time I’ve had buns/bread flop for me is when I’ve forgotten and started with cold water.

I will definitely keep trying!

Thank you!

I’m not sure, Kathy. I’ve had so many people say they’ve made them successfully. Are you starting with warm water? Your water should always be about 110 degrees in order to activate the yeast when you’re making bread. Have you made other bread/buns with success?

Okay. I’ve made these rolls twice now, and I cannot get a big fluffy rise. They turn out more like dense bisquits. Any idea what I am doing wrong????

Kathy

Yay! So glad you like them! That’s great that the boys made them on their own! Proof that the recipe really is easy! Can’t wait to have them with our Xmas feast!

These are so easy and yummy, why trying something else. Made them a couple of times already and they are always a success! My boys 12 and 9 made these the last time, all by themselves!

Merry Christmas!!

Thank you Yvonne! I hope you have a wonderful Christmas with your family too! We are encased in a world of ice right now. We have snow on the ground, but it’s been raining for over 24 hours, and the temps are hovering just below zero, so our world is a skating rink right now. It’s crazy. You could literally skate on our driveway. So awful for anyone who still has to shop or travel for Xmas. It’s supposed to last for another day too. Hopefully then it will let up. I still have one more Walmart trip to make. I’ll be ok if I don’t get there – the boys just won’t get any body wash or undies in the stocking this year. lol Thank GOODNESS all the rest of the shopping is done!

Good luck, Kelly! Tell me how they turn out!

I’ve only ever used the glass pan, Sharon, so I can’t say for sure.

Oh, I’m so glad you tried them, Kathleen! Mmmmm. Aren’t they just the best?

Hooray! So glad you tried them, Kim! Aren’t they totally delish?

Hi, Mike. I’ve just edited the post to say that it’s all-purpose flour. Thanks for pointing out that I hadn’t mentioned the specific type of flour.

Ohhhh, they’re sooooo good! Let me know if you try them!