Homemade fresh-baked rolls

Homemade fresh-baked rolls

  • By Sue Ade
  • Tuesday, December 9, 2014 4:09pm
  • LifeFood

As I’ve mentioned before, I only use my bread machine for making bread dough. Everything gets tossed into the machine’s canister and then the machine works its magic. Once the dough cycle is complete, I take it from there and happily so, because making bread is something I enjoy doing. And, while I enjoy making bread, I like making rolls even more, particularly from recipes as easy as the ones offered here. Rolls can be created from most bread recipes, with the process for making them simple and straightforward. The dough is divided into equal pieces, rolled into balls and then placed into a cake pan for baking. The recipes for Buttermilk-Honey Rolls and Soft White Rolls are both started in a bread machine and finished by hand, with their dough being exceptionally easy to work with and elastic. King Arthur Flour’s recipe for Big Batch Quick Dinner Rolls is an equally uncomplicated recipe, yielding 24 rolls, but instead of a bread machine, a stand mixer can be implemented for mixing dough. Homemade, hot-from-the-oven rolls are a treat any time of the year, but never more so then during the holidays. As the slogan says, “nothin’ say lovin’ like somethin’ from the oven” – especially when it’s something made by you.

 

Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

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