How to Make Rolls
I’ve been making the same Betty Crocker roll recipe with my bread machine for several years now. Rolls are one of the few things our kid will eat consistently. I’ve refined the process so that it takes as little of my limited energy as possible. They really are easy! If they weren't, I wouldn't make them! 😊
I’ve shared the recipe with lots of people, but I thought I would document exactly how I make them for anyone who is interested.
The Ingredients (in the order they go into the bread machine pan):
¼ cup sugar – If you leave out the sugar, the rolls won’t brown.
1 teaspoon salt – After adding the salt, use the end of the measuring spoon to make a little pocket for the yeast. This is more important when using a delay cycle, but I still do it with this recipe. It keeps the yeast from getting into contact with the water too soon.
Put the pan in the bread machine and start the dough cycle, which is an hour and thirty minutes on my machine (enough time for a quick nap 😃💤 ).
When the dough cycle ends, put the dough on a lightly floured surface to rest for ten minutes. (I set a timer.) While the dough is resting, turn the oven on to “warm.”
After the ten minutes is up, turn the oven off. Divide the dough up into 28-30 rolls. I use a pastry blade. I grab the dough and tuck the ends under with one hand.
Put the rolls on a cookie sheet covered with a sheet of parchment paper.
Put a clean dish towel over the rolls and put them in the oven (which is still off). Set a timer for 30 minutes and let those little yeasties burp some more.
|When the timer goes off, you’ll have big, beautiful, golden brown rolls!
After you take them out of the oven, pull them off them pan with the parchment paper onto a wire cooling rack.
Freeze any rolls you aren’t planning to serve in the next day or so.