Prep 1 min
Cook 12 mins
This recipe is from the Bread Machine Magic book. The rolls are fabulous. The book says "They're lovely on the Thanksgiving table, and also very popular as a snack fresh out of the oven, split in half, and filled with a small piece of thinly sliced ham and a dab of mustard." I hope you enjoy these as much as I do.
- 118.29 ml water
- 1 egg
- 314.66 ml all-purpose flour
- 158.51 ml whole wheat flour
- 2.46 ml salt
- 22.18 ml unsalted butter
- 22.18 ml honey
- 7.39 ml active dry yeast
- Warm the water to a lukewarm temperature. Place all ingredients in bread pan according to the manufacturer's recommendation. Select Dough setting and first rise.
- Turn out dough onto a floured counter top or cutting board. Gently roll and stretch dough into an 18 inch rope.
- Grease one 12-cup muffin tin. With a sharp knife, divide dough into 12 pieces. Place rolls in muffin tins. I usually place them on a greased baking sheet with about 1 1/2" space between them.
- Cover and let rise in a warm place 20 to 30 minutes until doubled.
- Preheat oven to 400 degrees F. Bake for 12 minutes until brown. Remove from oven and serve warm or cool on cooling rack.
These turned out fabulous! I baked them at 400 for 11 minutes and that was a little too much, but it might be because my oven runs hot. Either which way, they were delicious, there weren't any left over, and the recipe is easy enough for my teenager to make by herself. Definitely a keeper!!