This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
| Prep Time: | 1h 20m |
| Cook Time: | 15m |
| Ready in: | 1h 35m |
| Yield: | 1 dozen rolls |
| Ingredients | |
| 3 cups bread flour 3 tablespoons white sugar 1 teaspoon salt 1/4 cup dry milk powder 1 cup warm water (110 degrees F/45 degrees C) 2 tablespoons butter, softened 1 (.25 ounce) package active dry yeast 1 egg white 2 tablespoons water | |
- Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
- Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 165 cal | Total Fat: | 2.5 g | Cholesterol: | 6 mg | |||
| Sodium: | 233 mg | Carbohydrates: | 29.5 g | Fiber: | 0.9 g | |||
| Protein: | 5.5 g | |||||||
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