These rolls are very soft, slightly sweet and wonderful.
3/4 cup milk, warmed
6 T. soft butter
1 egg, beaten
3 c. bread flour
1/4 c. sugar
1 t. salt
1 1/2 t. active dry yeast
- Place ingredients into bread machine. Add yeast to the dispenser.
- Select "dough" cycle. On my machine you must select "basic" before the dough cycle appears.
- When the cycle is complete, shape dough as desired or wrap in plastic wrap and refrigerate up to 24 hours.
- If refrigerated, let dough set out for an hour before using.
- To shape for rolls, divide dough into 24 equal parts and shape into balls by pinching bottoms together.
- Place in a lightly greased 12" x 9" casserole dish.
- Cover with a damp cloth and rise until doubled in size. About 35 to 45 minutes.
- Bake in a preheated 400 degree oven for 15 to 20 minutes.
- Brush tops with melted butter.
