I've finally tried this recipe and tweaked it enough to get it reasonably close. These are the closest I've seen to my favorite rolls in places like Quincy's, Grandy's, etc. It's a nice soft squishy yeast roll, perfect with any meal. To clarify the directions since one reviewer mentioned that they had a problem with their first batch: Make sure that your machine's dough cycle includes the rising time! I thought everyone's did, but apparently not. (My own personal machine mixes up the ingredients and then there's a total rise time of a little over an hour (closer to 1.5 hours). So, if you think your ABM just mixes things up but doesn't allow for rising time, add a 2 hour (approx) rise time between steps 1 and 2. If your machine's dough cycle DOES have a built in rising time, then you're all set, and you can follow the instructions exactly, no need for extra rising time.
- Place all ingredients in above order in bread machine.
- After dough cycle completes, remove and shape as rolls, placing them in a pan lined with parchment paper.
- Let rise for 30 minutes.
- Brush tops with butter prior to baking (I use about 2 tbl spoon melted margarine).
- Bake 20 to 25 minutes at 350 degrees until golden brown, on the highest rack possible in your oven.
- Brush the tops with honey butter to give it a slightly sweet taste, as soon as you get them out of the oven. Now eat, and enjoy!
Very light and fluffy rolls! I doubled the recipe and made the dough by hand. I did halve the sugar and didn't brush them with honey butter because I wanted to use them as sandwich buns, rather than dinner rolls. I used bread flour, and needed about 1 cup less for the double batch. Having just finished a sandwich made with one of them, I can tell you I'm very happy with the recipe. I did notice that the amount of salt called for is a bit less than usual in bread recipes. I think that those people who complained that there was no flavor would be happy if they doubled the salt. I'm quite pleased with the present amount, though. Thank you very much for sharing this recipe with us. Oh, the double recipe yielded 17 60-gram rolls.
I really LOVE this recipe...it's my "go to" recipe when I want really good, fail-proof dinner rolls. My whole family LOVES them!!
These were the largest, fluffiest yeast rolls I have ever made. I did not need to adjust the wet or dry ingredients for the bread machine. I used exactly what the recipe called for.I divided the dough into thirteen 2.3 ounce rolls. After the first 10 minutes of baking, I brushed them with melted butter and then continued baking. Great, great recipe.