Nickel Allergy Friendly Bread Machine Dinner Rolls
Soft, pillowy dinner rolls fresh from the oven are one of those simple pleasures that feel genuinely special, and this bread machine method makes them totally achievable on a weeknight. For anyone managing a nickel allergy, store-bought rolls can be a minefield — whole grains, seeds, and certain enriched flours are common culprits, but this recipe keeps things clean with straightforward all-purpose flour and a short, familiar ingredient list. The bread machine handles all the heavy lifting through the dough and first rise cycles, so you're mostly just shaping and waiting while your kitchen fills with that irresistible yeasty warmth. Each roll gets shaped by hand into a smooth ball, nestled into a baking dish, and left to puff up until they're all crowding each other in the best possible way. A final brush of melted butter right out of the oven gives them that glossy, golden finish that makes it genuinely hard to wait the five minutes before tearing one open. These are the kind of rolls that disappear fast at the dinner table, and knowing exactly what went into them makes every bite even better.
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Learn more →Ingredients
12 servings
- 1 cup warm water (110°f / 43°c)
- 3 tbsp unsalted butter, softened
- 1 large egg
- 3 cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 standard packet)
For brushing
- 2 tbsp unsalted butter, melted
Instructions
- 1
Add the ingredients to the bread machine pan in the order recommended by your machine's manufacturer — typically liquids first. Add the warm water, softened butter, and egg, then add the flour, sugar, and salt. Make a small well in the center of the flour and add the yeast. Select the Dough cycle and press Start.
- 2
When the Dough cycle completes (typically 90 minutes, including kneading and the first rise), the dough should be smooth, slightly tacky, and roughly doubled in size. Lightly grease a 9x13-inch baking dish.
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