Prep 10 mins
Cook 25 mins
Soft egg dinner roll. These are our families favorites for holiday dinners - but we make them for almost any reason. I've even used this recipe for hamburger buns! They end up being rather large or good size rolls! They freeze well too - if you wrap well. Very tasty!!! You'll probably not switch to another after trying this one! (Cook time does not include the time on bread machine dough cycle).
- 236.59 ml water
- 1 egg, beaten
- 59.14 ml sugar
- 29.58 ml butter, softened
- 14.79 ml dry milk
- 3.69 ml salt
- 828.06 ml bread flour
- 14.78 ml yeast
- Place ingredients in order given.
- Set bread machine on dough setting.
- Once cycle is done-- roll out into 15 balls (mine generally are about golfball size).
- Place in greased 9x13 pan.
- Let rise until doubled in size in warm place.
- Bake in 350 degree oven for 20-25 minutes until golden brown.
I see quite a few reviewers eliminating or substituting the powdered milk. The powdered milk is used as a dough "conditioner", not for flavor. Substituting with liquid milk negates its purpose. Liisa, the recipe looks good and I will be making the rolls tonight...will post my review later. UPDATE - These are absolutely the BEST yeast rolls I've tried to date! Perfect texture, slightly sweet and you can actually TASTE the yeast!!! THANK YOU, Liisa!
These are the best dinner rolls I've ever made and will be our standard rolls from now on. Not only are they the best but they are so easy to make! Thanks Liisa for sharing this wonderful bread recipe! We will be making these often!
This are WONDEFUL rolls! My husband requested I quit trying other roll recipes and just use this one! I did substitute liquid milk for dry milk/water and the rolls were fabulous! I did cut back on the sugar just a tad (just under the 1/4 c mark) and brushed them with butter when they came out. MMMMM!