Ingredients

Instructions

  1. Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
  2. Make a little well in the flour and add the yeast to flour.
  3. For rolls, select Dough Setting and press start.
  4. Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
  5. Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
  6. When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
  7. Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
  8. for up to 1 week.
  9. ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:
  10. Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
  11. Scald 1 cup milk.
  12. In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
  13. Stir in eggs and yeast.
  14. Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
  15. Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
  16. Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
  17. After first rise, punch down dough and knead for an additional 2-5 minutes.
  18. Form into desired shape and let rise again for 45 minutes to 1 hours.
  19. When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.