Rich Soft Rolls
Submitted by christine on January 10, 2003 at 7:09 pm

DESCRIPTION
Rich Soft Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This dough is made easily in a bread machine. It produces delicious soft rolls, perfect for sandwichs, burgers or even an attractive addition to a dinner bread basket. I hope you enjoy it.

1 cup luke warm water
4 TBSP. unsalted butter @ room temperature
1 large egg
1 cup KA European Style Artisan Bread Flour
2 cups KA Special Bread Machine flour
2 TBSP. Potato flour
1/4 cup Bakers Special Dry Milk
1 TBSP. vital wheat gluten (optional)
2 TBSP. sugar
1 tsp sea salt
2 tsp. SAF yeast

Set your bread machine to the 1 1/2 lb. dough or manual setting. After the machine has kneaded the dough for a few minutes check it to see if all ingredients are evenly incorporated (sometimes ingredients cling to the sides of the bucket) and if you need to add an bit more water. The dough should look firm. Let the machine complete its cycle.
When your bread machine beeps or after the dough has risen, use the machine to punch the dough down. Remove the dough from the bucket and place it on a work surface. Let it rest for five to ten minutes while you prepare a baking sheet.
Line a large baking sheet with parchment.
Cut the dough in half, cut each half into 4 pieces. Roll the pieces of dough into smooth balls and flatten each one firmly before placing on the parchment lined sheet. Cover lightly with a tea towel or some wrap and let the rolls rise until doubled, about 50 minutes. You can make smaller rolls if you desire. This will make 8 large rolls.

1 large egg beaten
2 TBSP poppy or sesame seeds

Brush beaten egg on to the risen rolls, sprinkle with seeds and brush with egg again. This will keep the seeds from falling off your finished rolls.

Bake the rolls for 15 to 18 minutes depending on the size of the rolls. They should be a deep golden brown. Remove to a cooling rack. Cool completely and store in a plastic bag or in a Wanda's Bread Box. These rolls stay fresh for two to three days.