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In this recipe, the machine simply mixes the dough and allows it to rise in anticipation of your final shaping and baking.

Esther J. Danielson
Recipe by Cooking Light January 1996


Recipe Summary

1 1/2 dozen (serving size: 1 roll)


Ingredient Checklist


Instructions Checklist
  • Follow manufacturer's instructions for placing first 7 ingredients into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).

  • Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover dough, and let rest 10 minutes. Punch dough down, and divide into 18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 20 minutes. Uncover and bake at 400° for 13 minutes or until browned. Remove rolls from pans, and serve warm or at room temperature.

Nutrition Facts

152 calories; calories from fat 18%; fat 3.1g; saturated fat 0.6g; mono fat 0.8g; poly fat 1.4g; protein 4.1g; carbohydrates 26.4g; fiber 0.1g; cholesterol 12mg; iron 1.5mg; sodium 167mg; calcium 6mg.