Since it’s gotten colder, I’ve noticed us having a lot more Crock-Potty things for dinner — soups, chili, BBQ pork. I’ve been making these rolls to eat as well.
And since I love my breadmaker more than anything else in my kitchen and use it more than our oven, I made them in there.
What You’ll Need:
2 Tb sugar
1 tsp salt
2 3/4 c bread flour
2 tsp active dry yeast
1/4 c water
1 egg
3/4 c milk
1/4 c softened butter
Combine all ingredients in the bread pan.
Close and turn on the “dough” setting. After the first knead cycle (about 10 min), check your bread to make sure it’s neither too dry nor too gloppy. If it’s too dry, add a little water. Too wet — add more flour. You can also give it a nudge with a spoon or spatula to make sure nothing sticks to the sides.
It should look about like this. Let it run the rest of the cycle (about 90 min) while you read a trashy magazine book.
When it’s finished, dump the dough onto a lightly floured surface (you might want to flour your hands, too) and pull apart into 12 equal balls. Place in muffin tin.
Well, now that’s embarrassing. It appears it’s time for a new muffin tin.
Cover the rolls with a dishcloth and let rise — about 40 min.
Bake at 350 for 20-25 min until brown.
Cool (but only slightly. You do want them warm from the oven after all) and serve — either as a side for soup and chili or as the bread for pulled pork or French Dip sandwiches.
They take a lot of time, but not a lot of work…if that makes any sense. And they make your house smell quite heavenly.
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