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Prep Time20min
Total2hr55min
Servings15
Ingredients8
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Ingredients
1
cup water
2
tablespoons butter or margarine, softened
1
egg
3 1/4
cups Gold Medal™ Better for Bread™ flour
1/4
cup sugar
1
teaspoon salt
3
teaspoons bread machine or active dry yeast
Butter or margarine, melted, if desired
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Instructions
Step
1
Measure carefully, placing all ingredients except melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle.
Step
2
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface.
Step
3
Grease large cookie sheet with shortening. Divide dough into 15 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)
Step
4
Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Brush tops with melted butter. Serve warm, or cool on wire rack.
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If you like rolls that are golden brown on top but have soft sides, place the rolls close together on the cookie sheet so they will rise and bake together.
After you have shaped the dough into rolls and placed them on the cookie sheet, cover with plastic wrap. You can refrigerate them 4 hours up to 48 hours. Before baking, remove rolls from the refrigerator and remove plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until double. Bake the rolls as directed.
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