I don't have a bread machine but I DO have a Kitchen Aid mixer, so I used that. I proofed the yeast in the mixer bowl with the sugar and the milk for ten minutes, then added the remaining liquid ingredients. After that, I then added the flour gradually. I kneaded the dough with the hook for about five minutes. I seperated the dough into 16 rolls and then put them into a greased 9x13 baking pan. I let them rise for about 45 minutes, then baked for about 20. These turned out well for me. Better than the French Bread Rolls I made last month. (Whew. Those were a disaster.) This wasn't really all that difficult for me to make without a bread machine. It wasn't the type of roll I was looking for, more of a soft bread roll. This one has more of a crumbly texture. It DOES have a wonderful flavor, don't get me wrong. What I expected should have no bearing on how good a recipe is. I urge someone who is hesitant to make a recipe that lacks a bread machine to try these. You won't be disappointed. EDITED 08/06/08: Melted a couple tablespoons of butter and brushed the top of the rolls with it. Made the rolls even better.
I am more of a beginner at baking bread. I do not have a bread machine, so let me share a tip with those who may have been like me. I did not know that the step to select the dough cycle on your bread machine would mean the dough would rise in the machine during that time. I just thought I had to mix the ingredients, knead, then shape into rolls and let rise for 15 minutes. It didn't sound long, and boy, did they turn out dense! More like scones than rolls. I tried it again because the flavor was good but I thought they must need to rise. I let the yeast proof with the milk and sugar before adding the other ingredients, mixed for several minutes in my stand mixer with the dough hook, kneaded on a lightly floured surface, then let the dough rise covered for close to an hour. I then punched down the dough, kneaded a couple times again, and shaped into the rolls. I let the rolls rise (covered again) for about 30 minutes. THEN I baked them. They were SO much better. Fluffy, yummy, and my husband said they were much better! I will keep this recipe to use again and again in the future.
Yum yum!!! Perfect little dinner rolls with perfect texture and taste! The only alteration I had to make to the recipe was during the first knead in the machine the dough was too stiff so I added 1 tbs warm milk. That got it a tad too wet so I threw in a pinch of flour and it was perfecto!!! I cut the recipe in half and when the dough was ready I divided it into 12 pieces and each of those were divided into 3 pieces and rolled into balls. I greased 12 muffin tins and laid the 3 balls inside of them for cloverleaf rolls. Those only took 10 minutes to cook. The only disappointment I had was that I forgot to brush them with either melted butter or egg wash before baking. They still tasted wonderful but lacked a bit in presentation.
You absolutely do - NOT - need a bread machine, or a mixer to make these rolls. Just hand knead the dough, let it rise a while, then pick up the rest of the instructions. To think that there are people not trying this recipe because they lack appliances makes me sad! Try it! You will not regret it. They are superb.
When I make these, I bake them in 3 8" cake pans. They freeze great right in the pan but your friends and neighbors will love you if you share. Folks always return the pans, too, along with hints or requests for a refill. Also makes a nice holiday gift when paired with a jar of homemade preserves. Thanks for sharing this recipe. It's one of my favorites from this site.
Wow! I'm super impressed by these rolls. They are SO light and wonderful. I did the same as another reviewer and divided the dough into 12 portions. Then I divided each portion into 3 balls and placed them in a greased muffin pan. Let rise for about 1 hour, brushed with melted butter and baked at 375 for 10 minutes. 4 people ate all 12! Much better than store-bought! Thanks
Delicious! I made twelve bigger rolls with this recipe, and we had pork BBQ sandwiches on them. My only change was to replace one cup of flour with whole wheat flour. I will use this one again and again.
this recipe has become one of my family's favorite! I also made these rolls using my Kitchen Aid standing mixer; however, I simple put the all ingredients in the mixer bowl, reserving 3 cups of flour. After mixing for 4 minutes, i slowly added the remaining flour. Other then that I followed the recipe as indicated and they have always turn out wonderfully!!!!
I had regular yeast, so I put the warm milk, sugar and yeast in the bread pan and let it proof for 10 minutes. Then I added the rest of the ingredients, set bread maker to dough, and let the bread maker do the mixing. It worked great! I let them rise for an hour after they were on the pan. Best buns I have made ever!
