Recipe(tried): Bread Machine Roll Recipes - RisaG's Soft Wheat Dinner Rolls, The Best Garlic Knots, Sour Cream Cloverleaf Rolls

I've made all three of these - some have been adaptations of recipes from other places but all are really good.

RisaG's Soft Wheat Dinner Rolls
Recipe By : RisaG
Serving Size : 15

2/3 cup lowfat milk
1/2 cup reduced fat sour cream
1/4 cup clover honey
2 lg eggs -- lightly beaten
2 tbsp unsalted butter -- softened
3 cups KA bread flour
1 cup whole wheat flour -- * see note
1/2 cup wheat germ
1 1/2 tsp salt
2 1/2 tsp Red Star Active Dry Yeast

This makes enough dough to make 14-16 rolls

Place all ingredients in bread pan according to manufacturers directions. Set for DOUGH cycle. When cycle is done, let dough rise for 1/2 hr in bread pan with machine turned off.

Place dough on floured work surface. Cut in half. Roll each half into a cylinder. Cut each cylinder into 8 pieces. Shape each piece like a mini loaf and then tuck the ends in to make a 4 inch cylinder. Place the rolls in two rows of 8 with their long sides touching, on a cookie sheet that has been sprayed with cooking spray.

Brush with melted butter and cover loosely with plastic wrap that has been sprayed with cooking spray. Let rise for 45 minutes until they double in bullk.

Preheat oven to 375 F, 20 minutes before baking.

Place the baking sheets into oven and bake for 15-20 minutes until golden brown. Let cool on wire rack. Pull apart and eat or freeze, well wrapped.

NOTES : Risa's notes:

* I used Wheat Montana Bronze Chief Whole Wheat Flour. Use whatever you can find, but the more organic or natural the flour, the fresher it is, the better the flavor will be.

The Best Garlic Knots
Recipe By : RisaG
Serving Size : 10

3/4 cup lukewarm water (to 1 cup)
1 tsp salt
2 cups bread flour
1 tbsp sugar
1 tsp SAF Perfect Rise Yeast
2 tbsp Garlic Garlic -- divided, * see note
Topping:
3 tbsp unsalted butter -- melted
1 tbsp Garlic Garlic
Parmesan cheese -- freshly grated

For dough:

DOUGH CYCLE

Place ingredients, except Garlic Garlic, in bread pan according to manufacturer's directions. Press Start. When machine beeps, add half the Garlic Garlic.

When dough cycle is over, let dough rise again, in bread pan, with machine cover down. After 30 minutes, remove dough and cut into 10 pieces. Roll each piece into a long snake. Form into a knot. Place on a cookie sheet lined with parchment paper, or a Silpat. When all finished, cover with a clean kitchen towel. Let rest for 30 minutes.

While knots are resting, preheat oven to 350 F (with pizza stone in oven). Mix together topping mixture. Brush on top of each knot. Place cookie sheet right on pizza stone and bake knots for 20 minutes.

When browned, remove and let cool completely (if using some other time) or serve immediately.

NOTES : Risa's notes:

* Garlic Garlic is a dry garlic seasoning mixture from a company called Tastefully Simple (http://www.tastefullysimple.com). They many a whole line of gourmet products that are quick to use and make your plain food taste special. I bought a jar at a festival. It is the best garlic seasoning I've ever used. If you don't have it, then use garlic powder or dried minced garlic.

ABM Sour Cream Cloverleaf Rolls - 1.5 lb dough
Recipe By : RisaG
Serving Size : 12

1/3 cup lowfat or nonfat sour cream
1 tbsp unsalted butter
1 egg -- lightly beaten
1/4 cup lukewarm water
1 tsp salt
2 cups bread flour
1 tbsp sugar
2 tsp dough enhancer
1 tsp SAF bread machine yeast
Topping:
1/4 cup egg substitute
1 tsp water -- OR
1 egg yolk -- lightly beaten
1 tsp water

Place ingredients in pan according to manufacturer directions. Dough cycle.

When cycle is done, remove dough to greased bowl and let rise, covered, for 1 hour (in a draft-free location).

Cut dough into 36 small pieces.

Grease 2 muffin tins. Set aside.

Roll each of the 36 pieces into small balls. Place 3 balls in each section of the muffin tins.

Brush topping on each of the rolls and place in a 375 F oven for 10-12 minutes (more like 12-13 for my oven). Remove to wire rack to cool completely.

Enjoy.

RisaG