Friday, October 15, 2010

Classic Rolls

These are amazing and very easy to make. The bread machine does most of the work!


1 1/3 c. water
1 egg – stir into the water
1/3 c. sugar
1 tsp. salt
1/3 c. dry milk
4 c. bread flour – Make a well in the middle of the flour to add yeast
2 pkgs. yeast or 4 ½ tsp.
2 ½ TBLS. Margarine or butter – cut in 4 even parts and add to the corners of the container

Mix in bread maker on the dough setting. if possible let dough raise one more time after machine mixes it once and dough falls and timer rings. Then shape in desired roll. Bake on greased pan at 350 for around 10-12 min. Butter top of rolls when just out of oven. You can freeze cooked rolls for another day.

Crescent shaped rolls: Flour working area and divide dough into two parts. It will be sticky so put flour on hands. Roll dough into a circle or pie shape. With a pizza cutter cut like you do a pie into 8 triangles. Roll up each triangle-start from widest part and roll toward center. Put on a greased cookie sheet.

To make ahead and freeze then cook and have warm on the day you serve the rolls: Shape rolls into desired shape and put on greased cookie sheet and freeze then take off cookie sheet and put rolls into freezer bags until the day you want to cook them. Take out of freezer and put on buttered cookie sheet and cover with a towel. Let unfreeze and rise – around 2-3 hours depending on how warm house is. Bake 350 for 10-12 min


Sharon said...

If you have no dry milk and no bread machine

1 cup warm water
2 pkgs yeast (4 1/2 tsp)
1/3 cup sugar
1 tsp salt
1 egg
1/3 cup milk
4 cups bread flour
1 1/2 Tbsp melted (but not hot) butter

Put warm water and yeast in bowl for 10 min. Add sugar, salt, and egg and use whisk attachment and mix. Add butter and milk and mix. Add flour slowly and switch to bread hook attachment.
Rise for 1 hour. (If wanted punch down and let rise 1/2 more hour.)

Sharon said...

I mean 2 1/2 Tbsp of butter softened (not 1 1/2).