-
1
Add ingredients to machine (except melted margarine or butter) according to manufacturer's directions.
-
2
Select dough cycle.
-
3
When cycle is complete, remove dough from the machine.
-
4
On a lightly-floured surface, divide the dough in half.
-
5
Let dough rest for 10 minutes.
-
6
Then shape it into Butterhorns, Rosettes or Cloverleaf Rolls.
-
7
Roll each half of dough into an 8-inch circle.
-
8
Brush with about 1 tbsp (15 ml) melted margarine or butter.
-
9
Cut each circle into 8 wedges.
-
10
Beginning at the wide ends, roll up the dough wedges.
-
11
With the point sides down, place the rolls 2 to 3 inches apart on greased baking sheets.
-
12
Divide each half of dough into 8 pieces.
-
13
Roll each piece into a 12-inch rope.
-
14
Tie each rope in a loose knot, leaving 2 long ends.
-
15
Tuck top end under roll.
-
16
Bring bottom end up and tuck it into center of roll.
-
17
Place rolls 2 to 3 inches apart on greased baking sheets.
-
18
Lightly grease muffin 18 cups (4250 ml).
-
19
Divide each half of dough into 27 pieces.
-
20
Shape each piece into a ball, pulling edges under to make a smooth top.
-
21
Place 3 balls, smooth side up, in each greased muffin cup.
-
22
Cover rolls and let them rise in a warm place till nearly double (about 30 minutes).
-
23
Bake in a 375 degree (200 C.) oven for 12 to 15 minutes or till golden brown.
-
24
If desired, brush rolls with melted margarine or butter.
