Fresh rolls from the oven are the perfect addition to fall soups and stews. Yet, rolls by hand seem so time consuming to make. Use your bread machine to mix the dough and let it rise. Then, you do the shaping of the rolls and the baking. And, of course, the eating.
We’re very fond of rolls around here, not biscuits. We’re definitely not a biscuit family. I like to make these rolls when I’m serving a stew or minestrone, something with liquid to sop up. The kids are not fond of sopping things up though the older ones are learning the exquisite goodness of a roll sopped in stew juice. Because these rolls are made in the bread machine, I can dump the ingredients in and let the machine do the work, and come back in 1.5 hours and do my job shaping the rolls.
- 1 cup warm water
- 2 T. soft butter
- 1 egg
- 1¼ cup bread flour
- 2 cups whole wheat flour
- ¼ cup sugar
- 1 tsp. salt
- 3 tsp. yeast
- Put all the ingredients in the pan in order. Use the dough cycle.
- When the dough is ready, divide it up into balls. You can either do 12 or 16; I like to do 16.
- Put the balls on a cookie sheet or in a Pyrex pan. You can either put a piece of parchment paper on the cookie sheet or grease it with butter, lard, or olive oil.
- Let the rolls rise for at least 30 minutes until doubled in size. During the cooler months, I put the cookie pan on top of the radiator or even better, I turn the oven on to warm (170 degrees) for 5 minutes, and let the rolls warm in the oven. During the warmer months, I only use the light in the oven to help the rolls to rise.
- Bake the rolls at 350 for about 20 minutes or until light brown.