These are a staple at our house. They are so easy to make, the only hard part is making sure you give yourself the hour and a half to let the breadmachine make them! In order to have these ready for dinner, I recommend putting it in the breadmachine by around 3pm, this gets them in the oven by 4:30-5pm.
- 1 cup warm milk (70-80 degrees F) I nuke mine for 30 seconds
- 2 eggs, beaten
- 1 stick butter, softened (I put in microwave on defrost for .2 lbs)
- ¼ cup sugar
- 1 teaspoon salt
- 4 cups flour (2 cups unbleached and 2 cups whole wheat)
- 1 packet active dry yeast (fast rising, etc)
- Add all ingredients in order listed above. Be sure to add the yeast last on top of the flour.
- Tip: Set a timer for 5 minutes Usually I have to take a spatula and remove the flour from the sides so it gets incorporated into the dough. If your dough seems really wet, you can also add a little more flour at this point, a teaspoon at a time.
- An hour and a half later (or however long your machine takes) remove dough and cut into 16-20 even pieces. Roll them up and shape them into balls. Place on a greased baking sheet. For smaller rolls, make 20-24 rolls. We like ours bigger.
- Preheat oven to 375 degrees and let the rolls rise for 15 minutes. Bake for 12-15 minutes or until golden brown. (Rolls above have risen.)
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.