Bread Machine Soft And Buttery Yeast Rolls Recipes

Steps:

• 1. Sprinkle yeast over warm water in small bowl. Stir until yeast dissolves.
• 2. In separate bowl, add sugar and 1/4 cup softened butter to hot milk. Stir until sugar dissolves and butter is melted. Cool mixture to 105-115 degrees.
• 3. Pour milk mixture into bread machine pan. Add foamy yeast mixture to milk mixture in bread pan. Mix in lightly beaten egg.
• 4. Add 4 cups of flour on top of liquid mixture in bread pan. Add salt on top of flour. Place pan in bread machine. Set to "dough only" cycle.
• 5. When "dough only" cycle is complete, pour dough ball out onto lightly floured cutting board. Dough may be slightly sticky, but use as little flour as possible for flouring hands and cutting board. Otherwise, rolls may not be as feathery light as should be!
• 6. With large knife, cut dough ball into four (4) pieces. Cut each piece into 4 more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 & 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 x 9 x 2 inch pan.
• 7. Cover rolls and allow to rise in warm place until doubled in bulk; 30-45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 16-20 minutes or until nicely browned.
• 8. If desired, brush baked rolls with more melted butter when they come out of oven. The butter will sizzle down sides and bottom of rolls for a buttery and soft crust! For leftover rolls: 10 seconds in your microwave will create that "just out of the oven" warm roll magic!

Steps:

• 1. Sprinkle yeast over very warm water in large bowl. Stir until yeast dissolves. Leave to foam about 10 minutes.
• 2. Add sugar, the 1/4 cup butter and salt to hot milk and stir until sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
• 3. Add milk mixture to yeast and then mix in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of remaining 1/2 cup flour to dust a pastry cloth.
• 4. Knead the dough lightly for 5 minutes. Use remaining flour for flouring pastry cloth and your hands.
• 5. Place dough in a warm, buttered bowl; turn greased side up. Cover and let rise in warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours.
• 6. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring hands, otherwise rolls will not be as feathery light as they should be.
• 7. With large knife, cut dough ball into four (4) pieces. Cut each piece into four (4) more pieces OR simply pinch off small chunks of dough and roll into round balls about 1 3/4 inches in diameter. As you roll into balls, pull sides down and under to shape roll. Place bottom side down in neat rows, not quite touching, in well-buttered 13 X 9 X 2 inch pan.
• 8. Cover rolls and allow to rise in warm place until doubled in bulk; 30 - 45 minutes. When doubled in bulk, brush tops with melted butter and bake in 375 degree F oven for 18 - 20 minutes or until nicely browned. My oven runs hot so I usually bake @ 325 so tops do not brown before rolls are done inside. Adjust your oven temp accordingly.
• 9. If desired, brush (or bathe!) rolls in more melted butter when they are hot. The butter will sizzle down sides and bottom of rolls for a buttery soft crust.

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

Steps:

• In bread machine pan, put all ingredients in order suggested by manufacturer.
• Select dough setting.
• When cycle is completed, turn dough onto a lightly floured surface.
• Divide dough into 24 portions.
• Shape dough into balls.
• Place in a greased 13 inch by 9 inch baking pan.
• Cover and let rise in a warm place for 30-45 minutes.
• Bake at 350 degrees for 13-16 minutes or until golden brown.