This is a great recipe that can be made the day ahead and refrigerated for up to 24 hours then baked when needed. Very easy to do and so good. Makes 12 large or 24 small rolls. I also use it to make bunny bread for Easter.
3/4 c. milk, warmed
6 T. soft butter
1 egg, beaten
3 cups bread flour, or 370 gr
1/4 c. sugar
1 t. salt
1 1/2 t. active dry yeast
- Place all ingredients into a bread machine.
- Select "dough" cycle. (note to self, press 'menu' then 'select' then scroll down to 'dough' setting.)
- When 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, divide dough into 12 or 24 equal parts and roll into balls. I prefer the smaller version. Place on a lightly greased baking sheet or in a casserole dish that allows for expansion.
- Cover with a damp cloth and let rise until doubled in size, about 20 minutes.
- Bake in a preheated 400 degree oven for 15 to 20 minutes.
- Brush top with melted butter.
