This is one fail-safe
recipe for bread machines and
it's so versatile. You can make them into rolls, breadsticks, hamburger, hotdog
buns and even garlic knots. I will be using this recipe anytime I need fresh
bread or rolls and cannot wait to have
them with all our holiday family dinners!
Adapted from Betty Crocker
Ingredients:
1 cup water
2 tablespoons butter or margarine, softened
1 egg
3 1/4 cups Gold Medal Better for Bread flour
1/4 sugar
1 teaspoon salt
3 teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired
Directions:
Measure carefully, placing all ingredients except melted
butter in bread machine pan in the order recommended by the manufacture. Select
Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly
floured hands. Cover and let rest 10 minutes on light floured surface. Grease
large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each
pieces into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in
warm place 30 to 40 minutes or until double. (Dough is ready if indentation
remains when touched.) Heat oven to 375 F Bake12 to 15 minutes or until golden
brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
Tip:
If you like rolls that are golden brown on top but have soft
sides, place the rolls close together on the cookie sheet so they will rise and
bake together.
Do-Ahead Tip:
After you have shaped the dough into rolls and place them on
the cookie sheet, cover with plastic wrap. You can refrigerate them 4 hours up
to 48 hours. Before baking, remove rolls from the refrigerator and remove
plastic wrap. Cover with kitchen towel and let rise in warm place about 2 hours
or until double. Bake the rolls as directed above.
