Recipe: Holiday Dinner Rolls with Variations (bread machine dough cycle)

HOLIDAY DINNER ROLLS
Bread Machine Cycle: Dough/manual cycle

Rich and buttery, these versatile rolls are a welcome addition to holiday meals. Try them with roast turkey at Thanksgiving or hearty oyster stew served for a festive New Year's Eve supper. This recipe also makes superb Brioche to serve at breakfast with caf au lait or hot cocoa.

FOR 1 POUND RECIPE:
1/4 cup plus 1 tablespoon plus 1 teaspoon 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 FLEISCHMANN'S Bread Machine Yeast
1 large egg, lightly beaten
1 tablespoon sugar

FOR 1 1/2 POUND RECIPE:
1/2 cup plus 1 tablespoon plus 1 teaspoon water
3 large eggs
1/4 cup butter or margarine, cut up
1 teaspoon salt
3 1/2 cups bread flour
3 tablespoons FLEISCHMANN'S Bread Machine Yeast
2 teaspoons
1 large egg, lightly beaten
1 tablespoon 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.

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.

Source: Fleishmann's Yeast