Shaped Dinner Rolls

I enjoy  making homemade rolls, biscuits, bread and buns. The bread machine I've had since the late 90's remains one of my best kitchen helpers not only for loaves of bread, but also for preparing dough for rolls, buns or pizza.  In an hour it mixes, kneads, and gives the first rise.

The white bread recipe below is the one I use for making bread and shaped dinner rolls or hamburger buns.  It has a perfect soft texture and crust.  If you don't have a bread machine, mix by hand or with the mixer and dough hook.

Bread machines are not that expensive now days and pay for themselves over time. Freshly made bread and rolls contain none of those "preservatives" now found so often in store bought bread or mixes, and save money.

Here's video link to demonstrate how to shape rolls.

Bread Machine White Bread 

1 cup milk warm milk

1 large egg, or 2 small at room temperature 

2 1/2 tablespoons butter, softened

1/4 cup sugar

3/4 teaspoon salt

3 cups bread flour, regular white flour will be okay, too.

2 1/2 teaspoons yeast

Put ingredients in according to machine instructions.  Mine calls for liquids first, then dry ingredients, with yeast last. I warm milk to about 90 degrees quickly in the microwave with the butter, then beat egg(s) and pour in. Next add sugar, salt, then flour.  Make an indent on top and spoon in yeast.  Set machine to basic cycle for a loaf, or  to dough cycle for rolls or buns,  which mixes and gives a first rise in about an hour.

For rolls or buns, take dough out and place on a lightly floured board and divide rolls out and shape as needed.

Clover Shaped Rolls:  roll out about 1/2- inch thick, lightly brush dough with butter, and using a one inch cutter (doughnut hole shape) cut out small circles, and place 3 into sprayed muffin tin.  Set aside to rise until double in size.  Bake 350 for 30 minutes. (See video)

Rose Shaped Rolls:  roll out about 1/2 inch thick, and cut with 2 inch round cookie cutter.  Take two circles of dough and fold in half circle.  Take each half circle and over lap bottom ends slightly and pinch, then wrap one piece of dough forward and around, and the other back and around to form a "rose."  (See video)

Braided Roll:  Roll dough into rectangle 1/2 inch thick.  Cut in half length wise then cut strip approximately 1-1/2 inches wide.  A half inch down from each strips, make three small slices to the bottom, and braid the three strands of dough, pinching at the bottom.  (See video)

Estimated cost: $1.00 or less for a dozen or more rolls.

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