Bread Rolls

This recipe was published on .

Warm and fluffy bread rolls, made by yours truly

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
butter/margarine 3 tbsp
salt 1 tsp
bread flour 3 ¼ cups
non-fat dry milk 2 tbsp
sugar 3 tbsp
active dry yeast 2 tsp
egg 1
water 1 tbsp

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.