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The best I’ve ever had, made by my Mum every Thanksgiving and Christmas, and always gone faster than you’d hoped.
Makes 18. There is a preheat step in this recipe.
- Prep Time:
- 1½–2½ hours
- Cooking Time:
- 14–17 minutes
|1 egg + enough water =||1 cup|
|bread flour||3 ¼ cups|
|non-fat dry milk||2 tbsp|
|active dry yeast||2 tsp|
Place the dough ingredients into the bread pan in the order listed: egg + water; butter/margarine; salt; bread flour; non-fat dry mlk; sugar; active dry yeast. Set the bread machine on the Dough / Bread Roll setting.
When the cycle is completed, remove from the dough from the bread pan and tip onto lightly-floured work surface. Punch down dough and divide dough into 18 equal pieces. Shape each peice into a smooth ball. Place balls, 2 inches apart, onto greased baking sheets or into baking trays.
Cover, let rise in warm, draft-free place, 30–60 minutes or until double in size. After some time (you’ll have to do some guessing), begin heating the oven to 190°C/375°F.
When doubled in size, beat together egg wash ingredients and brush over rolls.
Bake at 190°C/375°F for 14–17 minutes or until the tops of the bread rolls is golden.