These rolls turned out perfectly the first time I made them. They're slightly sweet and puff up real big. They have a moist, tender, and light texture. They'd be great for Thanksgiving!
Sweet Dinner Rolls
"Bread Machine Version"
Makes 24 rolls
1 1/2 cups water (110 deg. F.)
1 egg, room temperature
2 tbs. honey
2 tsp. vanilla extract
2 tbs. melted butter
1 tsp. salt
5 cups flour
5 tbs. white sugar
2 tbs. dry milk powder
5 tsp. wheat gluten
2 tsp. active dry yeast
1) Select dough cycle. If dough is too sticky, add more flour as it mixes.
2) When the dough cycle is complete, turn the risen dough out on a lightly floured surface and divide into 24 equal pieces.
I used a plastic pizza cutter/dough cutter to cut these. It worked great.
3) Form the pieces into rounds and place in greased 13 X 9 pan. Turn oven to 150 deg. for one minute and turn off. Cover the rolls with plastic wrap and let rise until doubled in volume on oven. (This took 50 minutes for me.) Take off plastic wrap.
To get nice round tops, tuck in dough underneath to leave a smooth, round top.
4) Bake in 350 deg. oven for 15 minutes, until golden brown.
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