Category Archives: bread machine recipes

‘Golden Corral’ Dinner Rolls Recipe


2-¼ tsp fast acting yeast (or 1pkg)–I used Fleischmann’s Bread Machine Yeast
¼ c warm water (105°F-110°F)
2 tsp sugar
1 c milk, just to scalding hot (do not simmer or boil)
⅓ c sugar
¼ c butter
1 tsp salt
1 egg, lightly beaten
3½ c bread flour (dough will be somewhat sticky, but the less you use, the lighter the rolls)
1 c whole wheat flour
¼ cup vital wheat gluten (optional)
2 T butter, melted, for brushing

1) Dissolve yeast in 1/4c warm water. Stir in the 2tsp of sugar. Let sit for about 5 minutes until mixture foams up.
2) Heat milk in microwave or in small saucepan on stovetop.
3) Add sugar, butter, & salt to hot milk and stir until butter is melted. Cool to 105°F-110°F.
4) Pour milk mixture into bowl of stand mixer.
5) Add the yeast mixture & egg and mix together.
6) Mix in all-purpose flour, whole wheat pastry flour, & vital wheat gluten, beating to form a soft dough. Knead with mixer for 5 minutes, adding extra flour, if needed.
7) Place dough in warm oiled or buttered bowl, turning greased side up. Cover with parchment paper and let rise in warm place* until doubled in bulk, about 60 minutes.
8) Punch dough down and hand-knead for 5 minutes on lightly floured surface.
9) Divide dough into 12 pieces and shape into round rolls. Place them, not touching, in greased 13×9×2 baking pan.
10) Cover with parchment paper & let rise in a warm place until doubled in bulk, about 30-45 minutes.
11) Bake at 375°F for 18-20 minutes or until tops are golden brown.
12) Brush tops of rolls with melted butter.

You can use your oven as a dough incubator, turning it on to 400°F for one minute, then turning it off, and placing your bowl of dough in the oven for the two rising times.
—I also like place a pan of water on the bottom of my oven. I’ve read that mimics a convection oven and helps bread to bake moist.

Caramel Rolls (bread machine)


  • 1 c. warm water (110 degrees F)
  • 1 egg
  • 3 c. bread flour
  • 1/4 c. white sugar
  • 3 T. instant powdered milk
  • 1 1/2 t. salt
  • 5 T. butter, softened
  • 1 t. instant yeast
  • 1/3 c. butter
  • 1/2 c. vanilla ice cream
  • 1/2 c. brown sugar
  • 1/2 c. butter, softened (for spreading)
  • 1 T. ground cinnamon
  • 1/2 c. brown sugar
  • Place water, egg, bread flour, white sugar, powdered milk, salt, 5 Tablespoons butter and yeast in bread machine in the order suggested. Select DOUGH setting, and turn machine on.
  • Meanwhile, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel sauce into the bottom of a lightly greased 9 x 13 inch pan.
  • Preheat oven to 350 degrees F.
  • When machine has finished cycling, remove dough from the machine and turn out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up and seal edges. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until double in size, about 45 minutes to an hour.
  • Bake at 350 degrees F. for approximately 30 to 35 minutes, until golden brown.

Gingerbread for Bread Machines


1 1/4 cup milk
3 tablespoons butter (unsalted)
6 tablespoons brown sugar
2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup rye flour
1 1/2 teaspoon salt
2 teaspoons ginger (ground)
3/4 teaspoons cinnamon (ground)
1/4 teaspoons nutmeg (grated)
1/4 teaspoons cloves (ground)
Note: 6 servings for large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the basic bread cycle.