Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Water |
| 2 mediums | Eggs |
| 4 cups | Bread flour |
| ¼ cup | Dry milk |
| ¼ cup | Sugar |
| 2 teaspoons | Salt |
| ½ cup | Butter (room temp) |
| 1 tablespoon | Active dry yeast -or- |
| 2½ teaspoon | Fast rise yeast |
Use the Dough Mode on your bread machine. When the dough is ready, remove it from the bread case and place it in a lightly greased bowl. Cover with plastic wrap and allow to rise for 20-30 minutes. On floured surface, divide dough into 16 portions. Shape them as you will for rolls, put them into pans, and allow to rise until double, 30 to 40 minutes. Bake at 400F for 12 to 15 minutes. (Or make them "brown and serve", as I did: Bake at 275F for 15 to 20 minutes, until set but not brown. Then heat them at 375F for 10 minutes before serving.) Posted to FOODWINE Digest 28 Nov 96 From: Rachel Hile Bassett <rbassett@...> Date: Fri, 29 Nov 1996 09:07:30 -0600