Very tender, light and tasty. These are my very favorite dinner rolls. They can be started in a bread machine (mixing only) and completed in three hours or even less if the room is warm. Variations, including cinnamon rolls, are endless.
- 1 cup warm milk (if using skim milk which is usually all I have, replace 2 Tablespoons of milk with heavy cream)
- ¼ cup butter
- 1 teaspoon salt
- 1 egg
- 3 tablespoons sugar
- 3 cups unbleached flour
- 2¼ teaspoons bread or instant yeast
- Place ingredients into bread machine in order listed. Select dough cycle. After about 5 minutes, check dough. It should barely stick to sides and then pull away. If too wet, add flour 1 tablespoon at a time. If too dry, add water or milk one tablespoon at a time. See pictures of what dough should look like here. When finished, dough should be doubled in size and light. If not, allow to stay in bread machine a few more minutes till risen. (This may happen if the house is cold.)
- Punch down gently. Place on floured surface and form into two large balls. Divide each ball into 8 pieces.
- Make balls from each piece by pulling dough toward the bottom while turning the dough.
- Arrange balls in well-greased 8 or 9-inch round or square pan (non-stick is better) and cover with towel or loose plastic wrap. Place in a warm spot until doubled. (I put mine in the microwave where I have already boiled a cup of water for 5 minutes to make it warm and steamy.)
- Bake in 350-degree preheated oven until golden brown, usually about 10-12 minutes. Within 5 minutes, dump baked rolls out of pan and let cool on rack or paper plate so they won’t get soggy from the steam they produce.