Holiday Dinner Rolls
Rich and buttery dinner rolls are a welcome addition to any holiday table—fast and simple, using your bread machine to make the dough. Courtesy of www.recipesplus.ca
1-POUND RECIPE INGREDIENTS 1 1/2-POUND RECIPE
1/4 cup + 2 tablespoons water 1/2 cup + 1 tablespoon
2 large eggs 3
3 tablespoons butter or margarine, cut up 1/4 cup
3/4 teaspoon salt 1 teaspoon
2 1/4 cups bread flour 3 1/2 cups
2 tablespoons sugar 3 tablespoons
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 2 teaspoons
1 large egg, lightly beaten 1
1 tablespoon sugar 1 tablespoon
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Directions
Add water, 2 [3] eggs, butter, salt, bread flour, 2 tablespoons [3 tablespoons] sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Shape into rolls as desired - see tip below.
Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops. Bake at 375oF for 12 to 14 minutes or until done.
Makes 12 [18] rolls.
Cycle: Dough/manual cycle
How to Shape Rolls: Shape versatile Holiday Dinner Rolls into your choice of the following:
Knots: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 9-inch rope. Tie loose knot in the center of each rope.
Cloverleaf Rolls: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 36 [54] balls. Place 3 balls in each section of 12 [18] greased 2 1/2 inch muffin pan cups.
Rosettes: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 12-inch rope. Tie loose know in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.
Brioche (French Breakfast rolls): Divide dough into 4 equal portions. Divide 1 portion into 12 [18] equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 4 [6] pieces each, making a total of 12 [18] pieces. Form each piece into a smooth ball. Place large balls in greased 3-inch fluted individual brioche pans or 2 1.2-inch muffin pans. With thumb, make a deep indentation in the center of each large ball; brush with water. Press the small balls into indentations.
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Nutrition Information
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Nutrition information per serving (1/18 of 1 1/2-lb. recipe): calories 150; total fat 4g; saturated fat 2g; cholesterol 54mg; sodium 171mg; total carbohydrate 23g; dietary fiber 1g; protein 5g.
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