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3/4 cup water
1 tablespoon shortening
1 1/4 cups bread flour
1 cup whole wheat flour
2 tablespoons packed brown sugar
1 tablespoon dry milk powder
1/2 teaspoon salt
1 1/4 teaspoons bread machine or quick active dry yeast
Margarine or butter, melted
Measure carefully, placing all ingredients except 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. Knead 5 minutes on lightly floured surface. Cover and let rest 10 minutes.
Grease large cookie sheet. Divide dough into 12 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Serve warm, or cool on wire rack.
Do-ahead Note
After you have shaped the dough into rolls and placed 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.
SUCCESS TIP
We have kneaded the dough after it comes out of the bread machine to help develop the gluten, so the rolls have a nice, light texture. If the dough tends to spring back into place even after letting it rest 10 minutes, cover it again and let it rest another 5 minutes.
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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