In July of 2022, I bought my first bread machine. When I made that purchase, a commitment was made to stop buying bread. No more store-bought anything, not even hamburger buns. I had a few requirements though, no baking in the machine. The dough cycle was going to be the only setting I used. So far, I am happy to say that I have kept that promise. After much testing, trial and error my Bread Machine Master Butter Dough is my go-to recipe.

Part of me still wanted to get my hands in the dough and create recipes that turned this odd apparatus into a hands-free kitchen appliance. Sure, you can make dough in a stand mixer or by hand, but it’s not nearly as convenient. I still have to shape my dough at the end anyways, so I might as well take the route that allows me to shut a lit and walk away for an hour.

In my opinion, the bread machine is the easier option. SO much has been learned over the past year, with still more to be uncovered I’m sure. I have tested, tested, and tested. In that process I have adapted my own little collection of recipes that make fantastic bread in the machine. This Master Butter Dough is the most versatile so far.

It is THE all-purpose dough that I use for sandwich loaves, hamburger buns, slider buns, and more. There is a fair bit of butter in here, but don’t worry it isn’t greasy or difficult to work with. It has always been the perfect consistency for rolling & shaping just about anything, even cinnamon rolls. Not only is it inexpensive and easy to make, baking your own bread is always healthier than store-bought. No added ingredients that you can’t pronounce and the flavor can’t be beat. If you love a buttery, soft, white bread then definitely give this a try.

How can you change it up? Try different “glazes” and toppings. You can sprinkle seeds, nuts, oats, or sugars to bake onto the crust. The possibilities are endless, just get creative. Get inspired by what you have in your pantry or recreate some of your favorite breads with different add-ins such as cheddar cheese & jalapenos.

If I can commit to steering clear of the bread aisle for this long, you can too. It really is easy and with just a few basic recipes it never gets old having fresh homemade bread. This is a detailed accumulation of diving in head first to perfecting a bread recipe and this is one that I am VERY proud of. So whether you are an experienced baker or completely new to the world of bread, I hope you will find helpful reminders or learn something new. I truly believe that high-end bakery results can be achieved, even with a machine!

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What You’ll Need: Creating Your Perfect Dough

2-pound Bread Machine- This makes a large amount of dough, about 1230 grams give or take, so a 2-pound machine is a must even though we aren’t baking in it.

Whole Milk- Milk has several benefits when making bread dough and baking it. Its protein content contributes to the dough structure and aids in gluten formation. This improves the overall texture and volume in bread. The natural sugars in milk helps the yeast work hard in fermentation process also improving the flavor. If dairy-free, plant milks can impart a particular flavor and the texture might be very different. Experiment if you like.

Flour- I have tested this recipe with both bread flour and all-purpose. Both work beautifully with no noticeable differences. I do prefer bread flour because I feel that it provides a little more structure with its higher gluten content.

Egg– The protein content in an egg enriches dough, enhancing its structure, and providing an extra source of moisture. It is another important ingredient that improves texture, volume, and also extends the “shelf” life. Keep an extra egg handy if you want to glaze the shaped dough with an egg wash or to help toppings stick before baking.

Butter- Use the real deal and go for unsalted. Margarine is not recommended. I add the butter last and make sure it is very soft, but not melted. If all you have is salted butter, just reduce the salt in the recipe by 1/2 teaspoon.

NOTE: If using salted butter, be sure to keep the butter separate from the yeast when adding it into the bread machine pan.

Honey- It counts for part of the liquid in this recipe, the bread isn’t too sweet, but just like the sugars in milk, it helps the yeast work better.

TIPS: To make measuring honey easier, use a non-stick spray or neutral oil to grease the measuring spoon. If you are using a scale like I do, place the machine’s bread pan directly on the scale and tare to zero it out. Be sure to go SLOW, you want to avoid adding too much of any ingredient.

*If you live in a humid climate you can swap it out for white sugar.

Table Salt– Use a plain table salt, avoid iodized. Salt also plays an important role in bread dough development by not just enhancing the flavor, but it also controls the yeast. It strengthens gluten structure, allowing the dough to hold the gasses it makes during fermentation, helping it to rise and create an even crumb texture.

Instant Yeast- Also known as rapid-rise or bread machine yeast, is a type of yeast that has been milled into smaller particles and treated to speed up fermentation. Its quick activation time makes it handy for bread machine bakers. It can be mixed directly into dry ingredients, which is convenient for most machines because typically dry ingredients are added last.

TIP: I buy mine in bulk and store it in the freezer to keep it fresh for as long as possible, in some cases over a year. It hasn’t had the chance to go bad on me yet. If you are unsure about your yeast, give it a test first. Better to be safe, no one wants to waste good baking ingredients. To test it just add about 1/2 teaspoon to a cup or so of lukewarm water with a few pinches of sugar. It should foam up within 5 minutes. If it does not, then you will need to replace it.

Digital Scale- This is my most valuable tool when making bread. Measuring by weight has become my preferred method when baking ever since I bought a scale. It’s easier once you get the hang of it and gives me the most consistent results. If you are measuring by volume be sure to spoon your flour into your measuring cup and level it off with a butter knife. When measuring liquids use cups made for liquids.

Keep in mind that if you have a lot of inconsistent results, that a simple scale will help quite a bit. Even with weather and temperature changes, it is not often that I have to make adjustments to a dough that is too wet or too dry. Metric measurements are provided in the recipe cards.

Small Silicone Spatula- These are used every time I check my dough for too wet or too dry during the first mix. It helps me to pull down any ingredients stuck to the sides of the bread pan so it will incorporate into the dough ball. Bread machine pans are non-stick and will scratch, so using something soft also prevents any damage.

Dough Scraper- These are so handy to have around for shaping breads. They are perfect for dividing the dough into portions depending on what you are making.

Silicone Pastry Mat- It’s so easy to roll and shape my dough for any kind of bread making on a silicone counter mat. It gives me a nice surface area to flour, shape, and create. My doughs tend to stick less, and if I do have to flour the counter it is SO much easier to clean up. I just take it to the sink and rinse it off or wipe clean with a few paper towels. It’s not a necessity, but it is helpful.

Baking Sheets, Loaf Pans, or Baking Pans- This depends on what you are making with the dough. I will list out the variations I have tried below (to be updated as I keep experimenting).

Note: If you are using darker non-stick or glass bakeware then you will need to reduce the oven temperature to 325 F. Baking times may also need to be adjusted.

Silicone Baking Mats or Parchment- I have been using silicone mats to cut down on my waste in the kitchen and I LOVE them. Because I bake so much, I was using far too much parchment paper. Definitely line your baking sheet if baking hamburger buns for even cooking and quicker clean up.

Digital Thermometer- Not sure when your bread is done? Use an instant read thermometer. The cooked internal temperature of this bread is 190-200 F.

Cooling Racks– No matter if you are baking loaves, rolls, or buns… remove them from the pans and let them cool on a rack so they don’t get soggy. I let my loaves cool in the pan for about 15 minutes before transferring to the racks. The only time you won’t use a cooling rack is when you are making sweet rolls of any kind that have icing and are served hot.

Pastry Brush- If you will be wanting to glaze your breads and add toppings, a pastry brush will be needed to “paint” it on after the final rise and before baking.

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Dough Cycle & Baking Tips

The temperature of the ingredients matter. I always at least make sure that everything is room temperature. If the milk is cold out the fridge or your kitchen is particularly cold, you can microwave it for 30-40 seconds to get the chill off. It should be no warmer than 110F or you can damage the yeast. This is yet another great reason to have a digital thermometer.

Some bread machines offer a pre-heat setting that delays the start of the cycle to bring everything to the correct temperature. If you have one of those, then you can skip the room temperature step.

Make sure the yeast you use is fresh. Again, this is your reminder to test your yeast before you use it if it has been sitting on the shelf or if you have had it more than a year. When you buy it, store it right away in the freezer.

Know the order to place your ingredients. I write my recipes for bread in the order they go into the pan of my machines. I have several and they all work well adding wet then dry, but always check the manufacturer’s instructions.

Measure ingredients into a bread pan that has been removed from the machine. Spills happen and it’s best to keep flour and liquids away from the heating elements and the mechanical parts. Also make sure the paddle is inserted before adding ingredients.

Make sure your machine is in a secure location where it cannot fall off the counter when left unattended. Though this has not happened to me, I have heard of it happening. Bread machines do move quite a bit during the mixing and kneading parts of the cycle. It’s best to keep it in a spot where it can’t take a “walk” off of your counter while you are letting it do the hard work for you.

Check your dough for too wet or too dry within the first 5 minutes and make adjustments accordingly. This part is so simple, but also very important. When the machine starts mixing there will be ingredients sitting on the side of the pan that need a gentle scrape down with a silicone spatula. This helps you gauge whether or not your dough is too wet or too dry by making sure that everything you have already added gets incorporated before making any possible modifications.

Adjustments can be part of the process sometimes, don’t be discouraged. No matter how you measure or how great the recipe, there are variables such as weather and temperature that can change how the dough ball forms. On rare occasions, you may need to make minor adjustments such as adding a tablespoon or two of flour or liquid.

I find that if I bake on rainy days that my dough may be a little on the wet side. Other than that, using a digital scale to measure helps keep my results fairly consistent. Just keep your flour and milk handy just incase, it’s that simple.

If you live in a particularly humid place, swap out the 3 tablespoons of honey for the same amount of white sugar. Honey is a little bit sweeter, but it does not make enough of a difference in the taste. If you still need to add flour during that first 5 minutes, be sure to keep an eye on the dough in your machine and add only a little at a time, giving the machine a chance to incorporate what you add before adding more.

Using a timer is helpful. Because bread machines are mostly hands-free, using a timer helps to remind you when the cycle has ended so you can remove and shape the dough. It is also helpful when checking the dough ball in the first 5 minutes for adjustments and of course rising and baking. No need to purchase anything special. I just use my phone or the timer function on an oven or microwave will also work.

Altitude can greatly affect the outcome of anything baked. If you live in a high-altitude area, I am sure you are familiar. I can’t give advice from experience, but make adjustments that work best for you.

Set a timer for the finishing time. The bread machine is pretty much set it and forget it after the first 5 minutes. It’s a great time to walk away and do other things. Because of that, I highly recommend setting a timer so the dough isn’t accidentally forgotten in the machine. A few minutes shouldn’t affect it, but more than that and it could end up over-proofed.

Dough still a little too sticky after the cycle has finished? Lightly flour your surface and your hands. Knead in a little bit of flour as you “knock” out the air bubbles. This should only take a minute or so.

Is the dough resisting being shaped or rolled? Let it rest on a clean surface covered with a lint-free towel or plastic wrap for 10-15 minutes. Generally that is enough for the gluten to relax and let me work with it.

Want to make sure you get a good rise? About 15 minutes before the dough is done with it’s final rise in the loaf pan, pre-heat the oven. Doing this will make sure that the shaped loaf does not over proof and go flat. Dough that goes into a hot oven will get that nice burst of heat to help it rise nicely. I also recommend using your oven light to check on the baking. Do not open the oven in the first 20 minutes. Opening and closing can make the temperature fluctuate too much.

Ovens vary, keep an eye on your bread for doneness. What works for others may be different for you. If your bread isn’t cooked through but is browning more than you like, just cover with foil for a lighter crust. And always bake on the middle rack. Rotating half way through the cooking time also helps to give you an even color on top.

Cooling your sandwich bread before slicing is very important. If you cut into it too soon because you can’t resist, it will lose it’s shape and releasing the steam will definitely dry it out much faster.

Once cooled, store it in air-tight zipper bags on the counter for 2 days or in the fridge for up to a week. If I make extra, I will freeze it for no more than 3 months.

Overall, the best advice I can give if you are new to the bread machine or bread making in general is to practice. The more you do it, the more you learn and get familiar with your environment and machine. This bread recipe can be a great place to start by making loaves, hamburger buns, dinner rolls, cinnamon raisin bread, and more.

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Variation Ideas

Loaves- Weigh your dough after you have removed it from the machine and “knocked” out the air bubbles by kneading it a few times. Divide that number in half, cut the dough accordingly. You can shape however you feel is best, I’ll admit sometimes I don’t go through much effort and just get a general shape of a log and place it in the pan. It will still bake and rise beautifully.

On the days I take the time to make a little extra effort shaping, I start by rolling it out to approximately 10 x 12″. Next roll them up into logs (similar to a cinnamon roll), pinching the ends and side seam closed. Place the shaped dough into your greased 4.5 x 8.5″ pans, proof for up to 45 minutes or until doubled in size and bake at 350 F for 25-30 minutes in a pre-heated oven. Use the middle rack and set a timer for 20 minutes, rotate and bake another 10 minutes or so as needed. This bread is amazing for my “Fancy Grilled Cheese” or Lemon Herb Salmon Salad.

Sliders aka Dinner Rolls- Divide the dough into 18 EVEN pieces about 60-70 grams each, depending on how much your final dough weighs. Using the scale is VERY helpful for this.

Roll into ball as shown in pictures and make sure the bottoms are pinched closed. Space evenly apart into two greased 8 x 8″ pans (9 rolls per pan). Cover, rise until doubled (about 30-45 minutes), and bake at 350 F for 25-30 minutes. If you prefer, you can make 24 dinner rolls that are a little bit smaller, approximately 45-55 grams each. Use a larger sheet pan lined with parchment paper that will fit all of them.

TIP: When you are dividing and shaping rolls or buns, keep the dough you are working with AND the rolls you have shaped covered with a lint free cloth to prevent drying out. Also, Make sure they are all spaced apart enough that they are not touching, the “gaps” will close as they rise and bake.

I love to make my Scratch Made Cuban Sliders with these using my pork recipe. They are amazing, when baking the crust becomes the perfect texture without using a press.

NOTE: Recipes for sliders typically call for 12 rolls. I leave one pan of (9) rolls intact, then break off a row of 3 from the other pan giving me 12 total rolls. It fits perfectly into a 9 x 13″ pan for sliders. The remaining 6 rolls are perfect to freeze for another meal. They go great with soups or chili.

Hamburger Buns- Divide the dough into 12 EVEN pieces about 90-100 grams each. Again, this will vary depending on the total weight of your finished dough divides by 12.

Roll into a ball as shown in pictures above and make sure the bottoms are pinched closed very well so they don’t open during the rise & bake process. Press the ball flat a little bit so it has a wider bun shape. You can use your hands by gently pressing them out to more of a disc shape. Space evenly apart onto lined sheet pans. Cover and rise for about 35-45 minutes. I like to do an egg wash and sprinkle with sesame seeds or everything but the bagel seasoning. Bake at 350 F for 20-25 minutes on the middle rack.

We enjoy these for more than hamburgers. They make great breakfast sandwiches and are perfect for Slow-Cooker Pulled Pork.

Cinnamon Bread- Add 2 teaspoons of vanilla extract to the wet ingredients and 1 teaspoon of cinnamon to the dry. If you would also like it be a touch sweeter, add 1 tablespoon of white sugar in addition to the honey if you would like, just don’t add more honey or it might turn out too sticky. To add raisins, wait until the machine beeps for ‘add ins’ if you have that feature. Mine does not so I add 1 cup of raisins at the last 5 minutes of my mixing cycle so the paddle doesn’t chop them up too much.

After the cycle is finished, gently “Knock” the air bubbles out by kneading a few times. Divide the final weight by 2 and roll out and shape & bake the same as the loaves listed above.

Tip: This also looks GORGEOUS with an egg wash!

Jalapeno Cheddar Bread- Add 1 1/4 cup/140 g. shredded cheddar cheese when there is 10 minutes left of mixing in the first part of the cycle. Then add 1/4 cup chopped, drained pickled jalapenos at the last 5 minutes. Make 2 loaves or hamburger buns. This even makes GREAT dinner rolls.

If you are familiar with shaping bread, you can also make hot dog buns, clover rolls, and much more!

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Glazes & Toppings

Whole Egg Wash- One beaten egg will give you a nice golden, shiny crust. Perfect for helping seeds stick.

Egg White- A beaten egg white gives a nice glossy crust, again perfect for holding toppings.

Egg Yolk- An egg yolk will make the crust a brighter color. Leave it as is or add your favorites.

Milk- It is not shiny at all but the sugars in milk help with even browning. This will not help anything stick to the crust.

Butter- Again, is very similar to the milk. It aids in the browning of the crust.

Water- Makes the crust nice and even but also a little bit softer.

Sesame Seeds

Poppy Seeds

Everything the Bagel Seasoning

Oats

Flour or Potato Starch- Use a sieve to lightly sprinkle a dusting over the bread just before going in the oven for a rustic look.

Cinnamon & Sugar- I don’t typically add a glaze when using cinnamon sugar as a topping because I don’t want the sugar to melt. I want the crust to have a nice crunch. Keep an eye that it does not burn, use foil to cover during baking if you need to.

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If you try this Bread Machine Master Butter Dough or any of my other recipes tag me on Instagram @joymakersandco, I’d love to see what you make!

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