Email to Nicole A      

Recipe Categories: Nikkikate's HOME PAGEAPPETIZERS BARCOOKIES BREAD BREAKFAST BROWNIES CAKESandPIES COFFEECAKE COOKIES CROCKPOT DESSERTS DippingSauces HELPFULTIPS MARINADES MEATS MIXINAJAR PIZZA QUICKBREAD SUBSTITUTES ZACKARY39SFAVORITES

Holiday Dinner Rolls




Source of Recipe


Fleischmann's


Recipe Link: http://www.breadworld.com

List of Ingredients




1/2 cup + 1 tablespoon water
3 large eggs
1/4 cup butter or margarine, cut up
1 teaspoon salt
3 1/2 cups bread flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
1 large egg, lightly beaten
1 tablespoon sugar

Recipe



Add water, 3 eggs, butter, salt, bread flour, 3 tablespoons sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Shape into rolls as desired - see tip below.

Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops. Bake at 375ºF for 12 to 14 minutes or until done. Makes 18 rolls.

How to Shape Rolls: Shape versatile Holiday Dinner Rolls into your choice of the following:
Knots: Divide dough into 3 portions. Divide each portion into 6 equal pieces. Roll each piece into a 9-inch rope. Tie loose knot in the center of each rope.

Cloverleaf Rolls: Divide dough into 3 portions. Divide each portion into 6 equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 54 balls. Place 3 balls in each section of 18 greased 2 1/2 inch muffin pan cups.

Rosettes: Divide dough into 3 portions. Divide each portion into 6 equal pieces. Roll each piece into a 12-inch rope. Tie loose know in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.

Brioche (French Breakfast rolls): Divide dough into 4 equal portions. Divide 1 portion into 18 equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 6 pieces each, making a total of 18 pieces. Form each piece into a smooth ball. Place large balls in greased 3-inch fluted individual brioche pans or 2 1.2-inch muffin pans. With thumb, make a deep indentation in the center of each large ball; brush with water. Press the small balls into indentations.