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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Goes perfectly with homemade soups, stews etc....... Ingredients:
1 1/3 cups milk |
2 1/2 tablespoons butter or margarine |
1 extra large egg |
1 1/3 tablespoons sugar |
2/3 teaspoon salt |
3 1/2 cups bread flour |
1 package yeast (2 1/4 tsps) |
Directions:
1. After completion of DOUGH cycle, knead dough by hand for about 5 minutes. Roll out and cut with a biscuit cutter (or cup). Brush tops with melted butter (1/4 cup or so). Fold circles in half and place in buttered muffin tins. Cover and let rise 35 to 45 minutes. Brush tops with a beaten egg and bake at 400 degrees for 25- 30 minutes.
2. Personal Note: I like to use this method instead of folding the rolls. Much easier!
3. Divide dough into 12 portions. Cut each into three chunks and dip in melted 1/2 cup butter. For more traditional looking rolls, form the chunks into small balls. Place the three balls or chunks into each well of a 12 cup muffin pan. Drizzle any leftover melted butter over rolls. Cover lightly with plastic (slipping the entire baking sheet into a large, clean garbage bag works well) and allow to rise until doubled in bulk.
4. Joyce'S Fine Cooking
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