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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 rolls 60g Recipe makes 16 rolls) |
||
| Calories 192 | ||
| Calories from Fat 68 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.6g | 11% | |
| Saturated Fat 4.6g | 22% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 32mg | 10% | |
| Sodium 202mg | 8% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 27.1g | 9% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 4.3g | ||
| Protein 3.9g | 7% | |
Menus using this recipe:
Ingredients
- 1/2 cup warm water
- 1/2 cup warm milk
- 1 egg
- 1/3 cup butter, softened
- 1/3 cup sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 (1/4 ounce) package active dry yeast
- 1/4 cup butter, melted
Directions
1
Place ingredients into bread maker in order recommended by manufacturer: water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast. Reserve additional butter butter (1/4 cup) for later.2
Select dough/knead cycle and start. This cycle should mix dough and allow it to rise for 1 hour.3
Turn dough out onto a floured surface and roll into a circle, about 1/4 inch thick. Brush with additional butter.4
Cut into 16 pie shaped wedges. Roll wedges starting with wide end into crescent shapes.5
Place on an ungreased baking sheet and allow to rise for an additional hour.6
Bake for 10- 15 minutes at 375°F or until golden brown.
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- Course > Breads > Rolls/Biscuits
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- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Small Appliance > Bread Machine
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- Occasion > Holiday/Event > Historical/Traditional
Featured Reviews for This Recipe
From: Aunt Bee
On Jul 1, 2008
These rolls were just amazing! Great flavor and texture. I followed the recipe exactly and they were perfect. This is now going to be my only roll recipe. Thank you so much for posting.
From: Montana Heart Song
On Jun 30, 2008
I don't have a bread machine and so I dissolved the yeast in the warm water and added the sugar after it was dissolved to proof, then added the rest of the ingredients. I mixed by hand let the dough raise in a 170* oven for an hour. I added a little more flour when I was rolling out the circle. Let them raise again after rolling. So this recipe could be used for those who don't have a bread machine. These were great!
From: Rambling Rose
On Aug 4, 2007
These were fantastic! The dough was perfect and easy to work with. I was out of fresh milk, so I used 2 tablespoons of non-instant dry milk and one cup of water. By accident, I used 1/2 cup sugar instead of the 1/3, but they weren't too sweet at all. And last, I wanted rolls big enough to put chicken salad on, so I only made eight. They worked out beautifully! Dawn, thank you!!
From: Colleen Sr.
On Jun 29, 2007
So easy to mix up and roll out and they are gorgeous! I was able to spare several to bring to neighbors and now, I know, if I don't send them to a few more, I'll be in trouble! This recipe will be a staple in my recipe repetoire! Thank you so much Dawn!!
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