Soft, fluffy, and perfectly simple—these rolls are a family staple made easy with a bread machine.
These soft white rolls are one of the very first breads we perfected as a family and they’ve pretty much been our daily staple ever since. They’re everything you want in a homemade roll: soft, pillowy, lightly golden and perfect for everything from simple lunches to Sunday dinners. The best part? The dough comes together effortlessly in the bread machine, giving you hands-free time while it kneads.
This is the base recipe we use for our sandwich loaves and artisan-style loaves too it’s a wonderfully versatile dough that adapts beautifully to whatever shape or occasion you need. You can also knead this dough by hand (we’ll link that version soon!).
Why You’ll Love This Recipe
Foolproof: Let the bread machine do the kneading
Super soft, fluffy texture even kids love
Versatile: Shape into rolls, a loaf or even burger buns
Freezer-friendly and perfect for batch baking
Works with freshly milled or shop-bought flour
No preservatives or additives—just simple, nourishing ingredients
Recipe Notes & Variations
This is our base dough recipe and is also used in:
[Sandwich Loaf — coming soon]
[Artisan Loaf — coming soon]
Can be kneaded by hand (hand-kneaded method coming soon!)
Add-ins like herbs, cheese or seeds can be mixed into the dough or sprinkled on top before baking
You can shape the rolls large for sandwich buns or smaller for dinner rolls
Soft White Rolls (Bread Machine Method)
Ingredients
Equipment
Method
- Make the dough: Add ingredients to your bread machine in the order recommended by the manufacturer. Select the "Dough" setting and let it knead and rise.
- Shape the rolls: Once the cycle is complete, turn the dough out onto a lightly floured surface. Divide into 10-12 even pieces and shape into rolls.
- Second rise: Place rolls on a parchment-lined tray, cover with a clean cloth and let rise in a warm spot for 30–45 minutes until puffy.
- Bake: Preheat oven to 200°C (fan) / 220°C (conventional) / 425°F. Bake for 15 minutes until golden brown on top.
- Cool and enjoy: Let cool slightly on a wire rack. Serve warm or cool completely and store.
Tips for Success
Check the dough: Open the lid during the first 5–10 minutes of mixing to check texture—it should be soft and tacky, not too dry or sticky
Flour type matters: Whole wheat and freshly milled may need slightly more liquid
Let it rise well: Rolls should puff up nicely on the second rise before baking
Rotate the tray: Halfway through baking for even browning if needed
How to Serve
Fresh with butter for breakfast
Sliced and filled with cheese, meat or salad for packed lunches
Alongside soups and stews for a comforting dinner
As mini burger buns for sliders or barbecues
With honey or jam for a sweet tea-time treat
Storage & Freezing
Store in a bread bin or airtight container for 2–3 days
Freeze once completely cool (up to 3 months)
Reheat in oven or air fryer for 3–5 minutes to refresh
Related Recipes
[Sandwich Loaf — same base dough, different shape]
[Artisan Loaf — rustic shape and bake method]
[Hand-Kneaded Rolls — coming soon!]
Final Thoughts
This recipe is a true family favourite — comforting, reliable and always delicious. I hope it brings as much warmth to your table as it has to ours. If you try it, I’d love to hear how it turns out! Tag me on Instagram or leave a comment below.
Let’s keep baking something beautiful together.
