The boys have a couple more days of school before winter break, so I made rolls for lunch today. These are buttery and full of flavor. They’d be great for slider-sized rolls and also perfect for a holiday dinner.
Bread Machine Buttery Rolls
Ingredients:
- 1 cup milk
- ½ cup unsalted butter (1 stick)
- 2 Tbsp granulated sugar
- 2 large eggs
- 1½ tsp fine sea salt
- 480 grams of all-purpose flour + more as needed
- 2¼ tsp active dry yeast (1 packet)
Directions:
Place eggs on the counter, slice the butter, and let soften at room temperature.
Add the ingredients in order, ending with the yeast on the flour.
Set for dough (our machine takes 1 hour 50 minutes).
5 minutes before, set a heating pad too high. Lightly butter a 9×13 pan and set it on the heating pad.
Take the dough out and set it on a lightly floured work surface. Pat it out into a rectangle (about the size of the pan). Cut it into 15 sections. Form each piece into a ball and place it in the pan.
Lightly spray plastic wrap with avocado or olive oil and cover tightly.
Let rise for 45 minutes.
With 5 minutes left, preheat oven to 350°.
Uncover and bake for 15 to 18 minutes or till golden on top. Let cool on a wire rack.
Makes 16 rolls.
Notes:
We use a Zojirushi bread machine, which has a 15-minute preheat cycle. If you use another brand of machine, preheat your milk as directed (at 110° or so) and possibly melt/cool the butter for best results.
~Sarah