Bread Machine Yeast Rolls

Tonight I wanted to make homemade yeast rolls. Never made them before but figured I should try. My mom is a cereal chemist and can really make some great bread recipes so it must be in my blood. I found this recipe online at Betty Crocker and since it used a bread machine I thought "Maybe I can't screw this up." Turns out it was super easy and they tasted GREAT. They tasted like O'Charley's rolls. My 4 year old said, "Mom your rolls taste like real food." I am not sure whether to take that as a compliment or a jab. I love my bread machine and it doesn't get much action so this was another great recipe to get it working. Great thing is, this recipe makes 15 rolls, so I just refrigerated the rest and will use them for tomorrow night and the next.

Bread Machine Yeast Rolls

1

cup water

2

tablespoons butter or margarine, softened

1

egg

3 1/4

cups Gold Medal® Better for Bread™ flour

1/4

cup sugar

1

teaspoon salt

3

teaspoons bread machine or active dry yeast

Butter or margarine, melted, if desired

1. Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
2. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
3. Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece 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.)
4. Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.

Makes 15 rolls

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

How-To

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 placed 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 a warm place about 2 hours or until double. Bake the rolls as directed.