By Ashalea on March 27, 2007
Photo by Cookgirl
Photo by Cookgirl
"These rolls are just like from the bakery. Make the dough in a bread machine, then cook buns in the oven. Taken from: Washburn, D. Butt, H. Canada's Best Bread Machine Baking Recipes. Robert Rose Inc., Toronto Ontario: 1999."
Serving Size: 1 (66 g)
Servings Per Recipe: 12
"These rolls were wonderful. They were nice and soft on the inside. I let them rise for about 20 minutes and then put them in the oven, they rose a bit more! I will be making them again very soon. Thanks for sharing!! Stacy"
"Love them!!!!!! I did 350 degrees too because m oven is weird. I used 3 cups of bread flour and 1/4 cup graham flour, plus that for kneading. I really want another one, but I'm too full!! ;)"
"Perfect!!! I just pulled these out of the oven and my picky daughter asked for one right away, and as iI'm writing this she's already asking for another and dinner is still about 20 minutes from being done!! They are wonderfully fluffy. I chose to make the cloverleaf rolls and ended up with 13. Theres really are awesome and they will be made again and often! Thanks for sharing!!!"
"A delicious roll-soft and dreamy on the inside and crusty on the outside. I had to reduce my temp to 350Âº but that could be just my oven. I made the pan rolls and added the golden glaze toward the end of bake time. I will be preparing these rolls again very soon! Thank you for posting the recipe. cg"
"This made a lovely breadmachine loaf, crispy on the bottom with a soft top crust. I used the quick cycle in my new Zo. Nice flavor, reminiscent of a dinner roll. Delicate but chewy texture also nice for sandwiches or just snacking on. I make a lot of bread...this is a keeper."