Dinner Rolls

Here’s a recipe I’m bringing you from my previous blog. These rolls are so good!!!

I LOVE my bread machine! :)

I LOVE my bread machine! 🙂

After my bread machine did it's thing, I'm flouring & patting the dough down so I can shape the rolls.

After my bread machine did it’s thing, I’m flouring & patting the dough down so I can shape the rolls.

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven't mastered that yet but who cares?! I mean, it's BREAD...and bread = YUMMM!)

Next, I divided the dough to make it easier to shape them (relatively) the same size. (Nope, I haven’t mastered that yet but who cares?! I mean, it’s B R E A D…and bread = YUMMM!)

They're SORT OF uniform...

They’re SORT OF uniform…

And, Now...the yummy end result!!! (Even if they aren't "pretty")

And, Now…the yummy end result!!! (Even if they aren’t “pretty”)

By the way, I did learn something else...when working with flour, DON'T WEAR A BLACK SHIRT! Hahaha!

By the way, I did learn something else…when working with flour, DON’T WEAR A BLACK SHIRT! Hahaha!

 

Dinner Rolls

Ingredients:

  1 lb = 12 rolls 1.5 lb = 18 rolls 2 lb = 24 rolls
1 Egg (large), rm temp, plus enough water (80°F) to equal: ¾ cup ¾ cup, plus 1 Tbls 1 1/3 cups
Oil 2 Tbls 3 Tbls ¼ cup
Sugar 2 Tbls 3 Tbls ¼ cup
Salt 1 tsp 1 ½  tsp 2 tsp
Bread Flour* 2 cups 3 ¼ cups 4 cups
Active Dry Yeast 1 ½ tsp 2 tsp 2 ¼ tsp
       

*Can substitute All-Purpose Flour

Put all ingredients into bread machine and select dough cycle.

Directions:

  1. Place on lightly floured surface. Divide into pieces and shape.
  2. Place on greased baking sheet. Cover and let rise in a warm place for about 30 minutes or til doubled in size.**
  3. Bake at 350°F for 15-25 minutes, or til golden brown.
  4. Brush with melted butter, if desired.

**Rising time depends on the humidity and the temperature, so take that into consideration. (It took mine a lot longer to rise.)

**Photos by Renee’s Gourmets

*Recipe by Breadman Ultimate Plus, adapted by Renee’s Gourmets

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