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Butter Rolls

List of Ingredients




1 cup milk (110 degrees F.)
1/2 cup butter, room temperature)
1/4 cup sugar
2 eggs, room temperature and lightly beaten
3/4 teaspoon salt
4 cups bread flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry Yeast)
Egg Glaze



Recipe



Place all ingredients except Egg Glaze in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, shape the dough as desired (see below). For pan rolls, divide dough into 16 pieces. Shape pieces into balls and place in two greased 8-inch cake pans.

Preheat oven to 375 degrees. Cover rolls and place in a warm spot to rise, approximately 20 to 30 minutes. After rising, brush with Egg Glaze. Bake approximately 20 minutes or until nicely browned.

NOTE: This recipe is also excellent to use for sandwich or hamburger buns. If using a 1-pound bread machine, cut the recipe in half.

EGG GLAZE:
1 egg white, beaten
1 tablespoon water

In a small bowl, combine egg white and water.



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TYPES OF ROLLS:
CLOVERLEAF ROLLS - Form dough into one-inch balls. Place three balls into each greased muffin cup. Brush with melted butter.

PARKER HOUSE ROLLS - Roll dough into an oblong shape, about one-fourth inch thick. Cut into three-inch circles and brush with melted butter. Make a crease across each circle; fold so top half overlaps slightly. Press edges together. Place close together onto greased baking pan. Brush with butter.

CRESCENT-SHAPED ROLLS - Roll dough into a twelve-inch circle, about one-fourth-inch thick. Spread with melted butter. Cut into sixteen wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, onto greased baking sheet, curving slightly. Brush with butter.