Holiday Dinner Rolls (bread machine)

Rich and buttery, this also makes a superb Brioche.

1-POUND recipe

1/4 plus 2 tablespoons water
2 large eggs
3 tablespoons butter or margarine, cut up
3/4 teaspoon salt
2 1/4 cups bread flour
2 tablespoons sugar
1 1/2 teaspoons bread Machine yeast

1 large egg lightly beaten
1 tablespoons sugar
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1 1/2 POUND recipe

1/2 cup plus 1 tablespoon water
3 large eggs
1/4 cup butter or margarine, cup up
1 teaspoon salt
3 1/2 cups bread flour
3 tablespoons sugar
2 teaspoons yeast

1 large egg lighty beaten
1 tablespoons sugar

Add water, 2 [3] eggs, butter, salt, bread flour, 2 tablespoons [3 tablespoons] sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Shape into rolls as desired - see tip below.

Cover and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Combine lightly beaten egg and 1 tablespoon sugar; brush onto tops. Bake at 375 degrees F for 12 to 14 minutes or until done.

Makes 12 [18] rolls.

Cycle: Dough/manual cycle

How to Shape Rolls: Shape versatile Holiday Dinner Rolls into your choice of the following:

Knots: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 9-inch rope. Tie loose knot in the center of each rope.

Cloverleaf Rolls: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Divide each again into 3 equal pieces; roll each piece into ball, making 36 [54] balls. Place 3 balls in each section of 12 [18] greased 2 1/2 inch muffin pan cups.

Rosettes: Divide dough into 3 portions. Divide each portion into 4 [6] equal pieces. Roll each piece into a 12-inch rope. Tie loose know in center of each rope. Bring bottom end up and tuck into center of roll; wrap top end around and tuck under roll.

Brioche (French Breakfast rolls): Divide dough into 4 equal portions. Divide 1 portion into 12 [18] equal pieces. Form each piece into smooth ball. Divide remaining 3 portions into 4 [6] pieces each, making a total of 12 [18] pieces. Form each piece into a smooth ball. Place large balls in greased 3-inch fluted individual brioche pans or 2 1.2-inch muffin pans. With thumb, make a deep indentation in the center of each large ball; brush with water. Press the small balls into indentations.