dinner rolls

I like to eat dinner rolls. They are aromatic and complement a bowl of hot stew. Dinner rolls are best eaten warm, so it would be a good idea to warm up the dinner roll in the oven before serving.

INGREDIENTS

1 cup warm water
3 tbsp castor sugar
1 tsp salt
1/4 cup dry milk powder
2 tbsp butter (softened)
3 cups bread flour
2 1/2 tsp instant dry yeast
1 egg white (for glazing)
2 tbsp water (for glazing)

METHOD

1. Place all the ingredients (except the bread flour, yeast and glazing) in the bucket of the breadmaker machine.

2. Add the bread flour, making sure that the wet ingredients are totally covered.

3. Add the yeast.

4. Place the bucket in the breadmaker machine and set to "dough" cycle. Start the cycle.

5. When the cycle has been completed, turn the dough onto a floured board. Using floured hands, knead the dough 5 times.

6. Separate the dough into 12 portions and shape each portion to preference.

7. Place the rolls on a baking tray lined with baking paper. Cover with a moist cloth and leave to rise for 1 hour or until the rolls have doubled in size.

8. Mix the egg white with 2 tbsp water and brush each roll with the glaze.

9. Bake in an oven preheated to 175 degrees celsius for 15 minutes.

10. Let the rolls cool thoroughly before storing.

TIP

As an alternative to an egg white and water glaze, I sometimes use milk to glaze the bread before baking.