- 1 pk. dry active yeast
- 2 tsp sugar
- 3 cups bread flour
- 1 tsp salt
- 2 1/2 tbs unsalted butter
- 1 cup warm water
Combine all ingredients in bread machine pan and use dough cycle. After dough cycle completes, punch down and let rise for 15-20 minutes more.
Divide into 10-12 round portions on a greased cookie sheet. Allow to rise until doubled. Brush with an egg wash (1 egg white beaten with 1 Tbsp water) and make decorative slashes in top of rolls. Place in a 375 F. preheated oven and bake until golden brown (about 30 minutes).
For additional crispness it helps to spray the rolls periodically with a fine mist of water. The rolls are finished when they sound hollow when tapped.
Note: These are traditionally oblong, with a slashed top right down the center of the oblong, but can be shaped as round rolls, with crisscrossed slashes in the top, similar to Kaiser rolls. Also great for dinner rolls. Baked rolls can be frozen and reheated in a warm (150 F) oven for 10 to 15 minutes until warm and crisp. Or rolls can be partially baked until set and light brown, then frozen. Complete baking prior to serving in a 375 F oven until golden brown and heated through.