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1
Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
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2
Make a little well in the flour and add the yeast to flour.
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3
For rolls, select Dough Setting and press start.
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4
Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
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5
Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
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6
When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
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7
Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
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8
for up to 1 week.
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9
********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:
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10
Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
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11
Scald 1 cup milk.
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12
In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
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13
Stir in eggs and yeast.
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14
Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
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15
Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
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16
Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
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17
After first rise, punch down dough and knead for an additional 2-5 minutes.
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18
Form into desired shape and let rise again for 45 minutes to 1 hours.
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19
When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
