Homemade rolls have never been so easy! Just put the ingredients all in the bread maker, select the dough setting, and in roughly an hour and a half (may be slightly more or less, depending upon your bread maker), you can take out your dough, shape it, let them raise and bake ’em!
When the dough is ready to come out of the bread maker, put it on a hard, flat surface that has been sprinkled with flour. When possible, I let the dough sit for about 10 min covered with a towel. It seems they raise a bit more if I do this, but I don’t always have time for this step.
Divide the dough in half and roll the first half into a circle that has a diameter of about 12 inches. A little more or less is okay. You’ll get the feel for how you like your rolls the more you make them!
Melt 2 tablespoons butter and spread half of it on the dough with a basting brush. You can just spread on softened butter, but the warm, melted butter helps the dough to rise faster. (If you prefer to use margarine or a butter substitute, I won’t tell anyone.) Using a pizza cutter, cut into 12 wedges.
Roll up each wedge, beginning at wide end. As you finish each roll, place it on the either a greased baking sheet or baking sheet covered with parchment paper. I like to use my fingertips to curve the ends or the rolls around toward the front just a bit, because I like how the finalproduct looks that way, but that’s up to you.
It is also important to make sure that the “tip” of each triangle wedge is UNDERNEATH the roll, as pictured at the top left below, so it bakes up like the top right pictures below. I purposely made a sample of what happens if you leave the “tip” of the wedge at the top, or even just not completely tucked under the roll. See the bottom left picture. If your roll looks like this before baked, it will bake up like the picture on the bottom right.
Repeat this process with the other half of the dough. Cover the rolls on both baking pans with a light dish towel and let raise 3 hours in a warm place or until at least double in size. (I like to wait until they are almost triple in size!) Bake at 400* for 7-9 min. or until light golden brown (the seam areas will be much lighter). Brush with additional melted butter, if desired.
If you don’t have a bread maker, there are instructions on the recipe of how to do it without one.
| Prep Time | 20 min |
| Cook Time | 7-9 min |
| Passive Time | 4 1/2 hrs |
| Servings |
rolls
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- ¼ c. margarine or butter softened
- ½ c. warm water
- ½ c. warm milk
- 1 tsp. salt
- 1/3 c sugar
- 3½ to 3 ¾ c bread flour
- 2 ¼ tsp. active dry yeast
- 1 large egg
Ingredients
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- Put ingredients into bread maker in order specified by your instruction manual. (It will usually be in the order given or the exact opposite.) Select a large loaf size and the dough setting. When dough is ready, remove it from the bread maker, cover with a dry cloth and let it rest on a floured surface for 10 min.
- If you do not have a breadmaker, mix 2 c. of the four, the sugar, butter, salt and yeast in a large bowl. Add water, milk and egg. Beat on low speed, scraping bowl frequently, 1 min. Then do the same on medium speed. Stir in enough of the remaining flour to make dough easy to handle. Turn onto lightly floured surface, knead until smooth and elastic (5 min). Place in a large greased bowl; turn greased side up. Let rise in a warm place until double (about 1 hr.) Punch down dough. Cover with a dry cloth and let it rest on a floured surface for 10 min.
- Divide Dough into 2 equal parts. Roll each into a 12 inch circle. Spread margarine or butter on surface. Using a pizza cutter, cut into 12 wedges.
- Roll up, beginning at wide end. Place on greased cookie sheet or cookie sheet lined with parchment paper. Cover with a dry cloth. Let the rolls raise 3 hours in a warm place.
- Bake at 400* for 7-9 min. Brush with melted butter.
*If you need the rolls to raise faster, preheat your oven to 200* and one it gets to 200*, turn it off. Put a pan or bowl with 2 cups of water in the oven with the cookie sheets containing the rolls. Keep the rolls covered with a dish cloth. Check on the rolls every 15 minutes as they can raise quickly using this method and once they reach their capacity to raise, they will fall and not raise again. Once they have raised as desired, remove the pan or bowl of water and preheat the oven to 400.* Then bake the rolls as directed. They may need a little less time since they were in the oven while preheating.
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