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20 rolls
1 egg, slightly beaten, plus enough water to equal 1 1/3 cups
1 cup margarine or butter, softened
1 1/2 teaspoons salt
1/4 cup sugar
4 cups bread flour
2 teaspoons bread flour
2 tablespoons margarine or butter, melted
Measure carefully, placing all ingredients except 2 tablespoons melted margarine in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Place dough in greased bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)
Grease cookie sheet. Punch down dough. Roll dough into 20-inch circle on lightly floured surface. Brush with some of the melted margarine. Cut into 20 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, point sides down, on cookie sheet and curve slightly. Cover and let rise in warm place 20 to 30 minutes or until double.
Heat oven to 375°. Brush rolls with remaining melted margarine. Bake 8 to 10 minutes or until golden brown. Serve warm, or cool on wire rack.
Do-ahead Note
After you have patted the dough into a circle on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.
Shaping
Roll dough into 20-inch circle and cut into 20 wedges. Roll up each wedge, beginning at rounded edge. Place rolls, point side down, on cookie sheet and curve slightly.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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