INGREDIENTS:

1 cup warm milk (if using skim milk which is usually all I have, replace 2 Tablespoons of milk with heavy cream)
¼ cup butter
1 teaspoon salt
1 egg
3 tablespoons sugar
3 cups unbleached flour
2¼ teaspoons bread or instant yeast

DIRECTIONS:

Place ingredients into bread machine in order listed. Select dough cycle. After about 5 minutes, check dough. It should barely stick to sides and then pull away. If too wet, add flour 1 tablespoon at a time. If too dry, add water or milk one tablespoon at a time. See pictures of what dough should look like here. When finished, dough should be doubled in size and light. If not, allow to stay in bread machine a few more minutes till risen. (This may happen if the house is cold.) Punch down gently. Place on floured surface and form into two large balls. Divide each ball into 8 pieces.Make balls from each piece by pulling dough toward the bottom while turning the dough. Arrange balls in well-greased 8 or 9-inch round or square pan (non-stick is better) and cover with towel or loose plastic wrap. Place in a warm spot until doubled. (I put mine in the microwave where I have already boiled a cup of water for 5 minutes to make it warm and steamy.)

Bake in 350-degree preheated oven until golden brown, usually about 10-12 minutes. Within 5 minutes, dump baked rolls out of pan and let cool on rack or paper plate so they won’t get soggy from the steam they produce.

VARIATIONS:

* Substitute 1 cup whole wheat flour for unbleached.
* Add ¾ cup raisins or dried cranberries into dough before forming into balls.
* Make cinnamon rolls. (post to follow)
* Add ¾ – 1 cup sharp cheddar cheese (large grate) into dough before forming into balls.
* If you aren’t sure when they are done, buy yourself a quick-read digital thermometer and test rolls. They should be around 185-190 degrees in the oven. I highly recommend this method if you are an inexperienced baker or even if you are experienced. Since I started testing my bread with a thermometer, I have had no more raw bread. Rolls will brown fast so keep an eye on them but be sure they are done.
* Bleached flour may be substituted but you may need ¼ cup more.
* Dark colored pans will make a nicer brown crust than light colored.