The boys prefer rolls to bread for lunches, so I often try new recipes. These rolls are enriched with butter and egg, giving a rich roll.
Rich Bread Machine Rolls
Ingredients:
- 1 cup water
- 2 Tbsp unsalted butter, diced
- 1 egg
- 400 grams all-purpose flour + more as needed
- ¼ cup granulated sugar
- 1 tsp fine sea salt
- 1 Tbsp dry active yeast
Directions:
Add ingredients in the order listed to the Zojirushi bread machine or as directed for other bread machines. (Zoji machines have a warming cycle; if using a brand that doesn’t use a room-temperature egg, use water at the temperature called for and melt the butter.)
Select the dough cycle. During the first kneading, check the dough for wetness. If necessary, add a bit more flour. The dough cycle on Zojirushi machines takes 1 hour and 50 minutes.
Near the end of the time, preheat a heating pad to medium. Lightly oil a 9″ x 13″ glass baking dish with avocado or olive oil, and let it warm on the pad.
Lightly flour a work surface. Punch the dough out and shape it into a rectangle. Cover with plastic wrap and let it rest for 10 minutes.
Cut dough into 14 to 15 pieces, gently shape into balls, and place in the baking dish.
Spritz a piece of plastic wrap with a bit more oil and cover the rolls.
Let rise for 40 minutes on the heating pad.
In the last 10 minutes, preheat the oven to 375°.
Uncover the rolls, and bake for 15 minutes or until golden on top.
Let cool on a rack, or serve warm. If storing, once fully cooled, stash in a glass container or ziptop bag. Eat within 24 hours for the best taste, or wrap and freeze.
~Sarah