Prep 15 mins
Cook 20 mins
This is a great recipe that can be made the day ahead and refrigerated for up to twenty four hours, then baked when needed. Very easy to do and soooo good!
- Place ingredients into bread machine according to manufacturers directions.
- Select dough cycle.
- When cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
- If refrigerated, let dough set out for an hour before using.
- To shape, divide dough into 24 equal parts and roll into balls in your hand.
- Place on lightly greased baking sheet.
- Cover rolls with damp cloth and let rise for about 20 minutes or until doubled in size.
- Bake in preheated 400° oven for 15 to 20 minutes.
- Brush tops with melted butter.
Finally! As my SO said several times tonight, "You've perfected the yeast rolls!" It took awhile to get them to rise because it's unbelievable cold here in Florida today. I set my oven to 350 F and baked them for 20 minutes. As another reviewer suggested, I warmed the milk and egg just enough to take the chill off before putting everything into the bread machine. Yeast rolls are actually quite easy to make (once you get shaping the rolls figured out), but they do take some time to rise just right. Update: After baking, you can freeze these then thaw and warm them in the oven for a few minutes and they're as good as freshly made.<br/>Another update: I wanted to make lower calorie and lower fat sandwich buns from this excellent recipe so I experimented. I substituted 6 tablespoons of Light "I Can't Believe It's Not Butter" tub margarine for the butter, fat-free lactose free milk for the milk and increased the yeast to 2 1/4 teaspoons. Made them into 8 huge sandwich buns and they turned out soft and luscious like the regular recipe. See the photo with sesame seeds on the buns with a Sharpie in the picture for size comparison. You just can't mess up with this recipe!
These were delicious, so far my favorite. My BH made these, I helped, but he did all the work. We warmed the milk with the egg in the microwave to just a tad above room temperature. This makes up for the cold pan in the bread machine. Then we melted the butter, not quite to liquid, more soft-melty. Added that, then sugar, salt, flour, & finally yeast. When he took it out the texture was great! He shaped them into pinwheels. It rose very well, so much so that they filled the ENTIRE baking sheet. They baked very evenly & the taste was better than butter. We will be doing this recipe as main roll recipe. THANKS FOR POSTING!
The absence of the fifth star is not for flavor, but rather servings. I divided mine out the first time into 24 rolls and they were small and cooked too fast. I tried them again last night making only 12 and they were perfect! Light, buttery and super yummy! I am definiatly not a low carb kind of girl!