Serves: 5
Total Calories: 391

1 egg
7 tablespoons butter
2 cups white bread flour
1/2 teaspoon sugar
1 teaspoon salt
1/4 cup butter, cut into small pieces
1 teaspoon rapid-rise active dry yeast
additional milk for glazing

Pour the egg and the milk into the pan of a bread machine. Sprinkle the flour over the liquid making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour (be careful to not go down as far as the liquid) and add the yeast. Set the bread machine to the dough setting and press start. Line a dehydrating rack with parchment paper or lightly oil a baking sheet 12 x 8-inch baking sheet. When the cycle has finished, turn the dough out onto a lightly floured surface and gently punch down. Divide the dough into 12 pieces. Keep the pieces covered with oiled plastic wrap. Shape each piece into a tapered roll. Arrange the rolls on the parchment paper in two rows of six placed close together. Cover with oiled plastic wrap and let rise in a warm place until doubled in size, they should be touching each other, 30 to 45 minutes. Set Sun Oven out to preheat while the rolls are rising. Brush with milk and bake until lightly browned, 30 to 45 minutes. Let cool, then separate.

Nutritional Facts:

Serves: 5
Total Calories: 391
Calories from Fat: 225

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