Ingredients
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1 cup water
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1 teaspoon lemon juice
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1/4 cup butter, room temperature
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1 teaspoon salt
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4 tablespoons sugar
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3 tablespoons powdered coffee creamer (I use the creamer) or 3 tablespoons powdered milk (I use the creamer)
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2 tablespoons instant potato flakes
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3 1/4 cups bread flour
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1 tablespoon bread machine yeast
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1 large egg
Instructions
- Add the ingredients in the order listed in your bread machine manual (per manufacturer).
- Select dough cycle and push start.
- When cycle is done, remove the dough to a lightly floured board, cut into 12 - 24 pieces.
- Shape each piece into a roll and place in a lightly greased muffin pan.
- Cover and let rise until double in size (about 50 - 60 minutes).
- Bake in a preheated 375 degree oven for 10 - 20 minutes (depending on size) or till golden.
- (smaller rolls will be done closer to 10 minutes - larger rolls closer to 20).
- *Note: You may brush with an egg wash prior to baking (1 egg + 3 Tbls. water) or brush with butter straight out of the oven! -- or leave plain. You can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking! :) The possibilities are endless! :).
- **For those watching their sodium content you can use as little as 1/4 tsp of salt and they will still turn out wonderful.