Dinner Rolls – Bread Machine – 2026

Yield: 18–24 rolls

Pan: One 9×13″ pan for pull-apart (20 rolls) or full-size steam table pan for more spaced or larger batch.

Total time: ~3 hours (mostly hands-off) + optional freeze.

Make-ahead: Dough can be refrigerated after first rise (up to 24 hrs) or shaped rolls can be frozen before second rise.

if too plain, add 1 Tbsp more sugar next time.

For even closer match to Rhodes style, some add diastatic malt powder (for fluffiness). 0.5–1% of the flour weight.

INGREDIENTS – DOUGH:

• 1 cup (240 g) warm water (80–90°F / 27–32°C)
• ½ cup (120 g) warm milk (whole or 2%; room temp or slightly warmed)
• ¼ cup (50 g) granulated sugar (reduced from original for subtle sweetness)
• ¼ cup (50 g) canola oil or melted butter (replaces heavy cream/butter/honey for tenderness like Rhodes’ oil/shortening)
• 1 large egg (optional—omit for closer match to Rhodes’ leaner profile; include for extra softness)
• 1½ tsp (9 g) salt
• 4–4½ cups (480–540 g) all-purpose flour (start with 4 cups; use bread flour only if you want slightly taller rise)
• 2¼ tsp (7 g) active dry or bread-machine yeast

INSTRUCTIONS:

MAKE THE DOUGH (Bread Machine – 1.5–2 hours):

1. Make the Dough (Bread Machine – 1.5–2 hours)
2. Add to the bread pan in this order: Warm water + warm milk
3. Sugar
4. Oil/melted butter (and beaten egg if using)
5. Salt
6. Flour
7. Yeast (in a well on top)
8. Select Dough cycle (2 lb setting)
9. Check at 10–15 min knead:
   • Soft, smooth, slightly tacky ball (add 1–2 Tbsp flour or liquid if needed).

SHAPE THE ROLLS (10–15 min)

1. Turn dough onto lightly floured surface.
2. Punch down gently.
3. Divide into 18–24 equal pieces (golf-ball size, ~40–50 g each for standard Rhodes-like rolls).
4. Shape each into a smooth ball:
5. Cup hand over dough, roll in circles on counter to tighten surface.
6. Place in greased pan(s):
7. For pull-apart soft sides (classic Rhodes style), crowd them in a 9×13″ pan (3–4 rows × 5–6 columns; they touch when risen).
8. In full-size steam table pan: Fit 24–30+ easily with space.

SECOND RISE:

1. Cover loosely with greased plastic wrap.
2. Let rise in warm spot until doubled/puffy (45–90 min; faster in warm kitchen).
3. For freezer prep: At this point, freeze unbaked rolls on tray (individually or in pan), then bag airtight. Freeze up to 2–3 months.
4. Bake
5. Preheat oven to 350–375°F (350°F matches Rhodes instructions for gentler bake; 375°F for faster golden tops).
6. Remove wrap.
7. Bake 15–22 minutes until golden brown (check at 15 min; internal ~190°F if thermometer).
8. In full-size steam table pan: 18–25 min; rotate halfway.
9. Brush tops with melted butter immediately after baking for shiny, soft crust (Rhodes signature touch).
10. Cool slightly on rack (or serve warm).
11. Brush more butter if desired.
12. These stay soft 1–2 days covered.

FREEZING

1. Freeze rolls after they are shaped and cut but before they rise in the pan.
2. Store up to 1–2 months airtight (in pan wrapped in plastic/foil or freezer bags).

COOKING FROM FROZEN:

Thaw slowly and allow a full second rise before baking.

BEST METHOD:

1. Grease the baking pan(s)
2. Optional: Pour ¼–½ cup heavy whipping cream (or a mix with a splash of vanilla) over the bottom of the pan before adding rolls—this soaks in for extra moist, bakery-style centers.
3. Arrange the frozen rolls (cut-side up for end pieces) in the pan with ½–1 inch space between them.
4. Cover loosely with greased plastic wrap or foil
   • Spray the wrap so it doesn’t stick.
5. Thaw overnight in fridge (8–12+ hours).
6. Remove from fridge 1–3 hours before baking (depending on kitchen temp—warmer room = faster).
7. Let rolls rise at room temperature until puffy and nearly doubled in size
   • They should feel light/springy when gently poked; if indent slowly fills back, they’re ready.
   • For faster rise: Place in a warm spot (e.g., near a sunny window or turned-off oven with hot water inside for steam). Avoid direct heat.
8. Preheat oven to 375°F.
9. Remove cover.
10. Bake 20–30 minutes (start checking at 20 min) until tops are lightly golden brown and centers reach ~190–200°F internally
    • In a full-size steam table pan they may take 25–35 min due to larger surface/more rolls
    • Rotate pan halfway for even browning.
    • Metal pans brown bottoms faster than glass, so lower rack or foil underneath if needed.

QUICK METHOD:

Same-Day Thaw & Rise (If You Forget Overnight)

1. Place frozen rolls in greased pan as above.
2. Cover and let thaw/rise at room temp 3–5+ hours (or use a “speed rise” trick:
   • Boil water, place pan on lowest oven rack, preheat oven to 200°F then turn off—put rolls in for 1–2 hours; watch closely to avoid over-rising).
3. Once doubled/puffy, bake as above (may need 5–10 extra min since they start colder).