Thursday, September 16, 2010

From the Kitchen: Butter Rolls

Oh dear... I've gotten so far behind with kitchen posts that I'm afraid you're going to be inundated for a little while. Can you handle it? To be kind, I'll start with a recipe that might help you be more bouyant than you'd like in this sea of gastronomical indulgences... soft, delicious butter rolls!

This recipe is one of my true standbys when company is coming. It's easy to make the dough in a bread machine or in a mixer. I can't count the compliments it routinely receives, and it's basically foolproof. And there are limitless variations! Give it a whirl and you won't be disappointed...

Butter Rolls
(from an old Oster breadmaker manual)


2 3/4 cup berad flour
1 tsp table salt
2 tbsp granulated sugar
2 tsp active dry yeast
1/4 cup butter, melted
1/4 cup water
7/8 cup milk, warmed to body temperature
1 egg


Use ingredients to make dough in your breadmachine according to the manufacturer's instructions. When dough is ready, form into 12 smooth balls and place in a casserole pan or cookie sheet. Allow to rise for 30 minutes; meanwhile preheat oven to 350. Bake rolls for 18-20 minutes, until tops are golden brown.


For garlic herb rolls, add 2 cloved pressed garlic and several teaspoons of any herbs you like into the dough pan before putting it in the breadmaker. Baste risen rolls with butter and sprinkle with poppy seeds before baking.

For cinnamon rolls, use this dough and baking instructions, but fill with either of the cinnamon concoctions here.

Yum and double yum!

1 comment:

Emily said...

you just made me seriously crave carbs girl ;) looks delicious!