This recipe makes light and airy buttery dinner rolls easily and quick. Place your ingredients into the bread machine and go do something else while the machine processes the dough to a beautiful smooth texture. This recipe will make enough dough to make 48 regular rolls or 24 small size sandwhich rolls (not pictured). Or like I always do is make a pan of 18 rolls, 1 LB loaf and 6 sandwhich rolls from 2 LB’s of dough. Add all the ingreidients to pan as follows. Remember Liquid always goes first when using a bread machine. Always put your ingredients in their perspective places in the pan and you will always have perfect dough.
1 cup Water
3/8 cup Milk (Whole)
3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Set your machine on “DOUGH” and go do something else.
Once your timer goes off on your bread machine to signal your “DOUGH” is finished, remove pan of dough from machine and place it at work station.
On your work surface place your pans that you will use to cook your rolls.
Grease your pans lightly and your hands completely. I just use vegetable oil.
Remove a 1″ ball of dough for regular rolls or 2 1/2″ inches for larger rolls.
Place your rolls 1\4″ apart in pan. Set in warm area to rise for 25 to 45 minutes. Check after 25 minutes. Best if at least twice to 3 times original size or more.
at 25 minutes preheat your oven on 350 degrees
Place your pan in the oven on the center rack
Cook for 20 minutes or until lightly brown tops
Do Not Over Cook… Check through glass door of oven after 15 minutes. DO NOT OPEN OVEN DOOR at 15 minutes unless tops are brown then remove them. If not, check at 20 minutes. Remove and let cool at least 10 minutes.
As you gain more confidence at baking bread you will be able to lightly knock on the rolls and know they are done… Cooking is amazing once you get going. So every time you bake bread and the timer goes off knock lightly with your finger tip of nail on top of rolls “FLICK” it in the center. They will be crispy on the crust. You will hear a clear tone when they are done. Keep baking, you will see…
You can also freeze any extra dough. Just make the size of dough lay them on a cookie sheet and freeze and remove place in a baggie and take them out of freezer as you want. Easy simple.
Other tasty treats you may want to try with this dough are:
Bearclaws (Almond paste with a lite glaze)
Fried Apple fritters (Apples and Cinnamon wrapped up and sprinkled with glaze)
Peaches n Cream (Fried Bread with Peach composte with a dab of Vanilla Ice Cream)