- 1 cup water (95-100°)
- ¼ cup vegetable oil
- 3 cups all-purpose flour (or any combination of white whole wheat flour and all-purpose flour)
- 3 tablespoons packed brown sugar
- 1 teaspoon salt
- 1 package active dry yeast
- Melted butter, optional
Place the 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 scrap the edges of the pan to make sure all ingredients are incorporated.
When the timer sounds, the bread will have raised for the first time. Punch the dough down, spray the work space with non-stick cooking spray, and remove dough from machine pan.
Gently knead the dough for about 3-5 minutes to work out any air bubbles.
Using a dough scraper or a sharp knife, cut the dough into 12 equal pieces. Gently shape each of the 12 pieces into a ball and place them in a 9 x 13 pan.
Cover the pan with a clean kitchen towel and allow the rolls to raise for 1 hour in a warm place.
Bake at 350°F for 18-22 minutes or until golden brown. Remove from oven and brush tops with melted butter, if desired.
This recipe can also be shaped into 2 small 8×4 loaves instead of rolls. The loaves will also need to rise about 1 hour and will 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.
When kneading and shaping the dough, try to use as little flour as necessary. Consider using non-stick spray instead of flour if possible.
It is always best to cut bread dough into pieces and not tear it or pull it apart.
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