Easy Breadmaker Rolls
I'm so happy to 'break bread" with you. My sister got this recipe from a neighbor years ago, and now it's one of our family's go-to favorites. This method is excellent for anyone, especially those of us who often feel intimidated by bread. Its simple, fast and pretty hard to screw up. Hence, the reason I love it. This recipe makes 12-15 rolls. If I am needing more than that I use a different recipe and make knead the dough by hand. But for my family, this recipe is plenty for one meal with a few left over for snacks or lunches. Sometimes I will take 1/3 of the dough and make cinnamon rolls. If I am ever bringing a meal to someone or want rolls with soup for supper, I get out the breadmaker and the ingredients, dump them in and walk away. My kind of cooking! I also love a crock pot for this same reason, but that's a post for another day! I can't tell you the joy it will bring me to know these rolls are gracing your table and filling your bellies. In my book, bread is SOUL FOOD, and I am so honored to add even more soul to your family dinners with this easy classic. So, without further ado, here is your new favorite roll recipe:
Instructions
- Add all ingredients to your breadmaker in the order listed above
- Select the "dough" setting on your breadmaker machine
- Let the machine do its magic until it beeps (my dough cycle is 1 hour 20 mins). The bread will rise for the first time inside the machine
- Punch air out of dough and shape into balls (golf ball size) or knots and put on a greased cookie sheet or jelly roll pan
- Brush the top of rolls with butter for that perfect golden top
- Let the rolls rise for 30 minutes covered with a kitchen towel on top of stove that is heating to 375 degrees
- Bake in oven for 10 minutes or until the top of rolls are a light golden color
- Remove from oven and butter top of rolls again
- Enjoy and share the recipe liberally with your favorite people!
If you are going for a real June Cleaver meal, take 1/3-1/2 the dough after it has risen in the bread machine and make cinnamon rolls. Simply roll out the dough, spread softened butter, cinnamon and sugar. Sometimes I will do brown sugar when I'm feeling frisky. Next, roll into a log and cut into pucks with dental floss. Put on cookie sheet with your other rolls and they can all cook together for the same amount of time. Here is a quick frosting recipe I use frequently:
- equal parts room temperature butter and cream cheese ( I do half a stick of each)
- cream together and add one teaspoon vanilla
- add powdered sugar until desired consistency and taste is achieved ( I prefer a more buttercream taste so I add less powdered sugar than most frosting recipes call for)
- spread over cooled rolls and get ready for eyes to light up when you whip these out later for dessert!