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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

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Recipe Summary

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

Ingredient Checklist

Directions

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).

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  • 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.
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