5 cups bread flour (5 to 5 1/2 cups)
1/4 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water (70º to 80ºF)
1/4 cup butter or margarine (1/2 stick), cut up
3 eggs, divided use
Servings: 18
1. In large bowl, measure all ingredients into bread machine pan in the order suggested by manufacturer.
2. Process on dough/manual cycle.
3. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; set aside.
4. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 × 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 × 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets.
5. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
6. Lightly beat remaining egg; brush on rolls. Bake at 400ºF for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks.
Yield: 18 Rolls
1/4 cup sugar
2 teaspoons Fleischmann's® Bread Machine Yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water (70º to 80ºF)
1/4 cup butter or margarine (1/2 stick), cut up
3 eggs, divided use
Servings: 18
1. In large bowl, measure all ingredients into bread machine pan in the order suggested by manufacturer.
2. Process on dough/manual cycle.
3. When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/2 cup dough; set aside.
4. On lightly floured surface, divide remaining dough into 2 equal pieces. Roll each piece to 15 × 9-inch rectangle. Melt remaining butter, brush on rectangles. Cut each into 9 (5 × 3-inch) rectangles; roll up from long sides and pinch seams to seal. Place rolls, seam sides down, on greased baking sheets.
5. Divide reserved dough into 18 pieces; roll to 7-inch ropes. Tie a rope around center of each roll. Place, 2 inches apart, on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes.
6. Lightly beat remaining egg; brush on rolls. Bake at 400ºF for 10 to 15 minutes or until done, switching positions of pans halfway through baking time for even browning. Remove from pans; cool on wire racks.
Yield: 18 Rolls
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