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Wednesday, May 25, 2011

Bread Machine Rolls

Hi all, and especially to my Circle of Friends from WEEC, 100.7FM.  Today's recipe on 'Confectionately Yours' was my Bread Machine Rolls.

This is my 'go-to' recipe for bread.  I make it at least twice a week.  Depending on how you shape them, they can be hamburger or hot dog buns or dinner rolls.  I hope you will enjoy them!!


(My "go-to" recipe for yeast bread)

1 egg
3 T. olive oil
4-1/2 c. bread flour
2-1/2 tsp. rapid rise yeast (I use Saf-Instant)
1-1/2 tsp. salt
1/3 c. sugar

Place egg in measuring cup and add enough warm water to bring total amount to

1-2/3 cup. Pour into bread machine pan. Add rest of ingredients in order given. Set

machine to dough setting. This cycle should run about 80 minutes. When cycle is

complete, remove dough. Punch down dough to remove air bubbles. It should be

smooth, elastic, and easy to shape. If handled too much the gluten will activate and

make the dough tough to manipulate. If difficult to shape, allow to rest 5 minutes for

the gluten to relax. Roll dough into long tube shape and cut 24 pieces for rolls or 16

pieces for sandwich buns. Roll dough into an oval shape for deli style rolls or round

for hamburger buns. Place dough on greased cookie sheet. Spray with nonstick baking

spray and cover with plastic wrap. Place in a warm draft free place and allow to

"proof" or rise for 45 minutes or until doubled. Preheat oven to 350° and bake rolls

for 8-13 minutes until very light brown. Brush with melted butter immediately after

removing from oven. This will soften the surface of the rolls. Store in airtight

container when completely cool.--You may refrigerate dough after shaping and let it

"cold rise" in the refrigerator overnight (up to 16 hours). Remove from fridge and

allow rolls to come to room temp while oven preheats.--Dough may also be frozen

after shaping. When completely frozen, transfer to a freezer bag. When ready to use

dough, preheat oven to 200°, then turn oven OFF when it reaches set temp. Place rolls

on greased cookie sheet, spray with nonstick spray, cover with plastic wrap and place

in the warm oven to rise for 60-85 minutes or until doubled. Remove from oven, then

preheat to 350° and continue as directed above. Remove plastic wrap before baking. (I

use this oven method for my initial proofing also-it takes about 30-45 minutes for dough

fresh from the machine to rise.)

Note: Try not to be intimidated by yeast breads. I had some failures early on when I

didn't know what the dough was supposed to look like when risen or what was

"doubled." I didn't attempt bread again until the bread machine came along. It kneads

evenly & the instant yeasts of today make the most of our limited kitchen time and

yield great results.

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