Bread Machine Dinner Rolls

I have made these rolls a few times.  The first time, I baked them the time suggested (13 minutes) and the insides were dough balls still.  I tried again, baked an extra few minutes, and they were great.  Serve them with Cinnamon Honey Butter and they will disappear in no time. 

These are a great "Beginner Roll", because they are so easy to make since the bread machine does all the work.  Wake up, throw the ingredients in the bread machine,  hop in the shower and get ready for the day, shape the rolls, let them raise, bake and enjoy.  Simple enough?      

Bread Machine Dinner Rolls

(Printable Recipe) or (Printable with Picture)

1 c. warm milk (I used 1%)
1/4 c. (4 Tbl.) unsalted butter, softened
1/4 c. sugar
2 eggs, lightly beaten
1 1/2 tsp. salt
4 c. bread flour
2 1/4 tsp. instant yeast

Place ingredients in the bread machine in the order suggested by manufacturer.  I added mine in the exact order the recipe is listed, starting with milk and ending with yeast.  Once you add the flour, make an indent in the top and add the yeast to that pocket.  Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed).  Mine was perfect and I didn't have to add any extra ingredients.  When cycle is done, turn dough out onto a lightly floured surface and punch down to get rid of air-bubbles.  Divide dough into 24 even-sized pieces; shape each into a ball and divide between two greased 9x13-inch pans (12 rolls per pan).  Cover and let rise in a warm place 30 minutes or until doubled.  Bake at 375 degrees for 17-20 minutes or until golden.  Remove from oven and rub butter over the top of each roll.

Jenn's Notes: The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough.  I cut the recipe in half and it worked great.

adapted from: Love Bakes Good Cakes originally from: Taste of Home