Bread Machine Rolls Recipe

Water: The base liquid that activates the yeast and hydrates the flour.

Butter: Adds richness and flavor to the rolls.

Egg: Provides structure and helps bind the ingredients together.

Bread flour: Higher protein content helps create a chewy texture.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the rolls.

Active dry yeast: Leavens the dough, making it rise and become fluffy.

When shaping the dough into balls, ensure that you create a smooth surface by tucking the edges underneath. This helps the rolls maintain a uniform shape and promotes even browning during baking. Additionally, using a kitchen scale to divide the dough into equal portions can result in more consistent rolls.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the rolls.

• softened butter - Substitute with margarine: Margarine can be used as a non-dairy alternative and still provides a similar texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace the egg, making it vegan-friendly.

• bread flour - Substitute with all-purpose flour: All-purpose flour can be used, though the rolls may be slightly less chewy and structured.

• sugar - Substitute with honey: Honey can add a different sweetness and a slight floral note to the rolls.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water first.

• Allow the rolls to cool completely before storing. This prevents condensation, which can make the bread soggy.

• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. Store at room temperature for up to 2 days.

• To keep the rolls fresh for a longer period, wrap them individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or an airtight container and store in the refrigerator for up to a week.

• For freezing, wrap each roll tightly in plastic wrap or aluminum foil. Place the wrapped rolls in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 3 months.

• When ready to use, thaw the rolls at room temperature for a few hours or overnight in the refrigerator. To refresh the texture, warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

• For a quick thaw, microwave the frozen rolls on a microwave-safe plate. Use the defrost setting or heat in 20-second intervals until thawed. Be careful not to overheat, as this can make the rolls tough.

• If you prefer a crispy exterior, after thawing, brush the rolls with a little olive oil or melted butter and bake in a preheated oven at 375°F (190°C) for about 5-7 minutes.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap the rolls in aluminum foil to prevent them from drying out. Place them on a baking sheet and heat for about 10-15 minutes, or until they are warmed through. This method helps maintain the crust's texture and keeps the interior soft.

• Microwave Method: Place the rolls on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals. Be cautious as microwaving can make the bread chewy if overdone.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the rolls directly on the rack or on a baking sheet. Heat for about 5-10 minutes. This method is great for achieving a slightly crispy crust while keeping the inside soft.

• Steaming Method: If you prefer a softer roll, you can use a steamer. Place the rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method helps retain moisture and gives a fresh, soft texture.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the rolls a slightly crispy exterior while keeping the inside warm and soft.

• Bread machine: Used to mix and knead the dough automatically, following the dough cycle.

• Measuring cup: Essential for accurately measuring the warm water.

• Measuring spoons: Used to measure the butter, sugar, salt, and yeast precisely.

• Mixing bowl: Handy for beating the egg before adding it to the bread machine.

• Whisk: Useful for beating the egg to ensure it is well mixed.

• Floured surface: A lightly floured countertop or board to turn out and divide the dough.

• Knife: Used to divide the dough into 12 equal portions.

• Baking sheet: A greased sheet to place the shaped dough balls on for baking.

• Kitchen towel: To cover the dough balls while they rise.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Oven mitts: To safely remove the baking sheet from the oven.

• Cooling rack: To cool the rolls after baking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the process.

Use a stand mixer: If you don't have a bread machine, a stand mixer with a dough hook can save time on kneading.

Quick rise method: Place the dough in a slightly warm oven to speed up the rising process.

Batch baking: Double the recipe and freeze extra rolls for future use.

Pre-grease pans: Grease your baking sheet while the dough is mixing to save time later.

Set a timer: Use a timer to keep track of rising and baking times efficiently.