Recipes

[Beebee2]

My Bread Machine Dinner Rolls

Ingredients: 1 lb. 1 1/2 lb. 2 lb.

Water 8 oz 11 oz 15 oz
White Flour 2 c + 2 T 3 1/3 c 4 1/2 c
Butter 2 T 3 T 4 T
Dry Milk 1T 2 T 3 T
Sugar 1 1/2 T 2 T 3 T
Salt 1 t 1 1/2 t 2 t
Active Dry Yeast or 2 ¼ t 2 ½ t 4 t
Quick Rise Yeast 1 ¾ t 2 t 3 t

Topping: 1 egg, beaten

Onion Topping: 2 T melted butter, 1 T dry onion soup mix

1 lb – makes 8 rolls, 1 ½ lb makes 12 rolls, 2 lb makes 16 rolls

Directions:
Divide dough into separate balls on a lightly greased pan. Slightly flatten each ball with the palm of your hand. Cover and let rise for 30-40 min. Brush with egg topping. Bake at 350 – 375 deg. F. for 12-16 min. until golden brown.

My personal notes: I used 2% milk instead of water plus dry milk; no other adjustments required to wet or dry ingredients because of this change.

In my bread pan I first put in active dry yeast, then flour, and other dry ingredients, and finally the milk. When the dough cycle is complete (1 hr. 20 min. on my maker), I divided the dough into four sections and proceeded to make the number of rolls called for by the recipe. I greased my hands with Crisco and put the dough on the floured board for cutting before shaping into rolls.