I am finding that the boys like rolls more than loaves of bread. Rolls freeze and thaw fast, so they’re a great way to have bread on hand for their school lunches, and anytime they want a carb treat.
They are also easy to make with a bread machine. You just add the ingredients, check on the dough in the first kneading cycle, and then form the rolls. Hands-on time is less than 15 minutes.
And children think you are a god because….warm rolls and butter are both peasant and royalty food. All at once.
Bread Machine Rolls
Ingredients:
- 1 cup water
- 2 Tbsp unsalted butter, sliced
- 1 tsp fine sea salt
- 3 Tbsp granulated sugar
- ¼ cup dry milk powder
- 390 grams of all-purpose flour*
- 2¼ tsp or 1 packet dry active yeast
Also:
- 1 large egg white
- 2 Tbsp cool water
Directions:
Add to a Zojirushi bread machine in the order listed, starting with water and ending with flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid. Set the machine for the “Dough” setting. It will take 1 hour and 50 minutes in this machine.
If using other brands, follow the directions as called for and the temperature of water needed. If using a different brand of machine, melt the butter first.
See the notes section below and watch if the dough needs more flour during the first kneading cycle.
Set the dough on a lightly floured work area and divide it into 12 sections.
Roll each section gently into a ball.
Set the rolls on a large baking sheet that was lightly oiled. Cover the rolls with plastic wrap lightly misted with oil.
Let rise for 40 minutes. (In cool temperatures, use a heating pad set to medium under the tray.)
Preheat the oven to 350° for the final 10 minutes of rising time.
Whisk the egg white and water, and brush over the rolls.
Bake for about 15 minutes and check. The rolls will be lightly brown on top.
Transfer to a cooling rack.
Store in a plastic bag to keep it fresh once cooled.
Makes 12 rolls.
Notes:
*The flour you need depends on the type of flour used and the humidity. The brand can even play into it. This is why I weigh out rather than scoop flour.
Start with 390 grams and add more if needed during the kneading cycle. You want the dough not to be wet or sticky but tacky when pressing a finger against it.
~Sarah