Bread Machine Rolls

BREAD MACHINE ROLLS
(My "go-to" recipe for yeast bread)
1 egg + warm water
3 T. olive oil
4-1/2 c. bread flour
 2-1/2 tsp. rapid rise yeast (I use Saf-Instant brand)
1 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 or 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 13-17 minutes until 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 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.