Thursday, November 1, 2012

Bread Machine Dinner Rolls

In a previous post, I declared that making soup was like filling your home with sunshine and rainbows. And making homemade rolls to go with that soup was like inviting unicorns to the party.

Want to invite the unicorns over for a playdate?

Here's a recipe that lures them right on in.

I've been making these rolls for so long that I've memorized the recipe. Which is saying something since memorizing any sort of bread recipe can be tricky, and perhaps a bit fool hardy.

But there it is.

I got this recipe from a bread machine cookbook by Donna R. German. They're consistently perfect--just the right texture with a subtle sweetness that doesn't overpower whatever you're serving them with.

Perfect with soup.

Bread Machine Dinner Rolls

3/4 cup milk
1/4 cup butter
1 egg
1/4 cup sugar
3/4 tsp salt
3 cups all purpose flour
1 1/2 tsp yeast

Put all ingredients into pan according to your manufacturer's directions. For mine, that means adding all the liquids first. Select dough cycle--on my machine that is 1 1/2 hours. After the cycle completes, divide dough into 9-10 parts; shape into balls. Place each ball into a greased muffin cup. Cover with a cloth and allow to rise until doubled--30 min. to 1 hour. (If you set your oven to 170 you can proof your rolls faster). When doubled, you can bake as is or brush the tops with egg white and sprinkle with coarse salt. Yum.

Bake at 350 for 15-20 minutes. Watch for over browning after 10 minutes--you may need to put a piece of foil on them.

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