| 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 |
| 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. |
| 2. | Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. |
| 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.) |
| 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. |
|
| 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. |
Nutrition Information:
135 ( 20); 2g ( 0g, ncg); 15mg; 170mg; 26g ( 1g, ncg); 4g 2%; 0%; 0%; 8% 1 1/2 ; 0 ; 0 ; 1/2 nc