Bread Machine Rolls Recipe

Water: Used to hydrate the dough and activate the yeast.

Butter: Adds richness and flavor to the rolls.

Egg: Provides structure and helps with the dough's elasticity.

Bread flour: Essential for the right texture, as it has a higher protein content than all-purpose flour.

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

Salt: Enhances the flavor of the rolls.

Active dry yeast: Helps the dough rise and become fluffy.

When shaping the dough into rolls, try to create a smooth, taut surface by pulling the edges of the dough towards the bottom and pinching them together. This technique helps the rolls maintain their shape and results in a more even rise during baking.

• warm water - Substitute with milk: Milk adds richness and a slightly sweeter flavor to the dough.

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

• softened butter - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good dairy-free option.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon 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.

• bread flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• sugar - Substitute with honey: Honey adds a natural sweetness and a bit of moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can be used as a natural sweetener.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used directly without needing to be dissolved in water first, and it works faster.

• Allow the rolls to cool completely on a wire rack before storing or freezing. This prevents condensation, which can make the bread soggy.

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

• To extend freshness, you can refrigerate the rolls. Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container. They will keep for up to a week in the fridge.

• For freezing, wrap each roll individually in plastic wrap to prevent freezer burn. Then, place the wrapped rolls in a resealable freezer bag or an airtight container. Label the bag with the date.

• When ready to use, thaw the rolls at room temperature for a few hours or overnight in the refrigerator. For a quicker option, microwave each roll on a low setting for 20-30 seconds.

• To refresh the rolls, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and bake for 5-10 minutes until they are warm and slightly crispy on the outside.

• For added flavor, brush the rolls with melted butter or olive oil before reheating. You can also sprinkle them with garlic powder, herbs, or grated cheese for a gourmet touch.

• 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 crispiness and the interior's softness.

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

• Stovetop 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, or until they are warmed through. This method can give the rolls a slightly crispy exterior while keeping the inside soft.

• 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, or until they are warmed through. This method is quick and helps maintain the rolls' texture.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and arrange the rolls in the basket. Cover and steam for about 5 minutes. This method keeps the rolls moist and soft, perfect if you prefer a tender texture.

• Bread machine: This is essential for mixing, kneading, and allowing the dough to rise properly during the dough cycle.

• Measuring cups: These are used to measure the exact amount of water, flour, and sugar needed for the recipe.

• Measuring spoons: These are necessary for measuring smaller quantities like salt and yeast.

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

• Whisk: Helps in beating the egg evenly.

• Spatula: Handy for scraping down the sides of the bread machine pan if needed.

• Floured surface: A lightly floured surface is needed to turn out and divide the dough.

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

• Baking sheet: This is where the rolls will be placed for their final rise and baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Kitchen towel: Used to cover the rolls while they rise.

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

• Oven mitts: Essential for safely handling the hot baking sheet when removing it from the oven.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth process.

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

Preheat the oven early: Start preheating your oven while the dough is rising to save time.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Double the batch: Make a double batch of dough and freeze half for future use.