Uncle White's Bread Machine Rolls

Uncle White's Bread Machine Rolls

DwightNT 9

"My family says I am famous for my rolls. I hope you like them too."

Ingredients 2 h 35 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 28.3g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the bread flour, buttermilk, brown sugar, salt, yeast, and egg yolk into a bread machine. Using the Dough setting, allow the machine to mix the ingredients until moist. Pause the cycle and pour in the oil, then let the machine continue to the end of the Dough cycle.
  2. Grease muffin pans or a baking sheet, and set aside.
  3. Punch down the dough, and remove it from the machine. Divide the dough into 12 equal parts, form into round, smooth rolls, and place them into the cups of the muffin pans or on baking sheet, making sure the rolls don't touch each other. Cover the rolls with a kitchen towel, and let rise in a warm place until double, about 25 minutes.
  4. While the rolls are rising, preheat oven to 350 degrees F (175 degrees C). Bake the rolls in the preheated oven for 20 minutes, or until golden brown. Rub the tops of the hot rolls with a stick of butter for a soft crust, cool the rolls slightly, and serve warm.
Tips & Tricks
Gluten-Free White Bread

See how to make gluten-free white bread in your bread machine.

Alison's Gluten Free Bread

Tastes and looks just like wheat bread!

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Reviews 60

  1. 66 Ratings


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.

Valerie's Kitchen

Yum SO good! I ended up adding a bit more buttermilk than called for (about 1-1/4 cup) because it appeared to be a little dry after my bread machine got it all mixed up. Also, next time I will just go ahead and add the oil with the rest of the wet ingredients into my machine before beginning the dough cycle. I don't see any point to adding it later. Instead of using a whole stick of butter I just melted about 2 Tbsp. and brushed it on with a pastry brush during and also after baking. Instead of rolls I chose to make the dough into a loaf by rolling it into a rectangle and rolling it up from the long side, tucking ends under. The result was beautiful! Sliced beautifully, smelled wonderful and tasted even better. I will definitely use for rolls next time I need them. Thanks so much!

Robin Duncan Davis

I was drawn to this recipe because of the buttermilk (needed to use some up) and the smaller amount of flour. I gave it five stars, because it fit just what I was looking for. Tried this for Sunday dinner.I was worried about the buttermilk not being warm when I started but it seemed to make no differance. I made only one change.I used brown sugar splenda blend; but will warm the milk, egg and oil next time and add togeather to see if it does.As Valerie did. I made smaller rolls about 24 as I was hoping to have some leftover for Monday's dinner will have to make more. Son and husband took them for a snack on the way to work and class. Now I have a use for buttermilk beyond ranch dressing and fried chicken. Thank you Musterdseed for a wonderfuly easy & tasty recipe.