- 1 cup water (80°F), plus 2-3 tablespoons
- ¼ cup vegetable oil
- 3 cups bread flour (or substitute all-purpose flour or up to half whole wheat flour)*
- 3 tablespoons packed brown sugar
- 1 teaspoon salt
- 1 (1/4 ounce) package active dry or bread machine yeast
- Melted butter, optional
Place ingredients in the pan of the machine in the order listed. (Note: Follow the directions for your machine, if they differ from this order.)
Choose the DOUGH setting and start the machine. My dough setting takes 90 minutes. In the first few minutes, use a rubber spatula to scrape edge of pan to incorporate ingredients.
Check the consistency of the dough after 5 minutes into the kneading cycle. It should form a moist soft ball. If the dough is too dry, add 1 tablespoon of water at a time. If it is too wet, add 1 tablespoon of flour at a time.
When timer sounds, remove dough from bread machine. Deflate dough.
Divide dough into 12 equal pieces. Gently shape each piece into a smooth roll and place in a greased 13” x 9” pan.
Cover; let rise until doubled (approximately one hour). Near the end of the rise, preheat oven to 350°F.
Bake 18 – 22 minutes or until lightly golden and internal temperature is 195°F – 200°F. Remove rolls to a rack to cool. If desired, brush with melted butter.
NUTRITION INFORMATION PER SERVING (1 ROLL, 63g): 180 calories, 45 calories from fat, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 200mg sodium, 28g carbohydrates, 1g dietary fiber, 3g sugars, 4g protein, 63mcg folate, 0mg vitamin C, 2mg iron.
In place of using a bread machine, the ingredients may be mixed using a stand mixer or in a bowl. Dissolve yeast in warm water (110°F – 115°F) and let proof 5 -10 minutes. Add remaining ingredients and enough flour to form a soft dough. Knead 8 – 10 minutes by hand or with dough hook.
This recipe can also be shaped into 2 small 8” x 4” loaves instead of rolls. Let loaves rise about 1 hour and bake at 350°F for 25 – 30 minutes.
Measure the temperature of the water carefully, because water temperature can greatly affect the reactions of the yeast.
Measure all ingredients very precisely to ensure the dough is not too sticky or too dry. Stir flour, spoon into dry measuring cup and level off.
When shaping the dough, try to use as little flour as necessary.
It is always best to cut bread dough into pieces and not tear it or pull it apart.
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