Dinner Rolls

Photo by Emily Hale

Better than Rhodes, these rolls are from my Betty Crocker bread machine cookbook. The trick is not to add too much flour. I had to stop myself from adding a little more during the second knead but I'm so glad I didn't! They were perfect, and would be great for Thanksgiving. It was a sticky task forming the dough into balls, but I coated my hands in flour, again resisting the temptation to mix more flour into the dough. The rolls were very soft and almost spreading out from the ball-shape. Take-away: DON'T ADD TOO MUCH FLOUR!

These could be made without a bread machine; after kneading for ten minutes, let rise until double, about an hour. Then proceed to dividing and shaping.

Dinner Rolls

1 C water
2 TB butter, softened plus additional for top of rolls
1 egg, lightly beaten
3 1/4 C flour
1/4 C sugar
1 tsp salt
1 TB bread machine yeast, or quick active dry yeast

Add all ingredients in bread machine and set on dough cycle. Remove from pan when done and divide dough into 15 equal pieces (start with three big pieces, then five from each). Shape each piece into a ball and place on a greased cookie sheet. Cover and let rise until double, about half an hour. Dough is ready when indentation remains when touched.
Heat oven to 375, bake for 12 - 15 minutes or until golden brown. Brush tops with butter while still hot.