Rich and Tender American Dinner Rolls
This recipe appeared in Cook's Illustrated.
Makes about 2 dozen triangular rolls.
1 1/4 cups whole milk, warmed in microwave but not hot
2 tablespoons sugar
1 package rapid-rise yeast
1 large egg, beaten lightly
3 1/2 cups all-purpose unbleached flour, plus extra for work surface and dusting rolls
1 1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and softened
Put all ingredients in bread machine in order recommended by manufacturer (in mine, liquids, salt and sugar first, then flour and yeast last.)
Use dough cycle.
Turn dough onto lightly floured work surface and work dough into a cylinder until it measures about 36 inches long and about 2 1/2 inches wide. Cut the dough into triangles. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
Bake until golden brown, about 15 minutes.
I brushed the tops with melted butter after I took them out of the oven.
These will make nice rolls for the kids' lunches if they are sized and shaped right.