Here’s a recipe I’m bringing you from my previous blog. These rolls are so good!!!
|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.
- Place on lightly floured surface. Divide into pieces and shape.
- Place on greased baking sheet. Cover and let rise in a warm place for about 30 minutes or til doubled in size.**
- Bake at 350°F for 15-25 minutes, or til golden brown.
- 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