It’s not just in the name… this truly is the recipe for my grandmother’s family-famous rolls, modified for mixing in a bread machine. Shape them into traditional oval-shaped rolls for sandwiches or bake in a muffin pan as cloverleaf rolls.
- 1 cup warm water
- 1/4 cup vegetable or olive oil
- 1 egg
- 4 cups unbleached bread flour
- 1/4 cup sugar
- 1 teaspoon salt
- 2 1/4 teaspoons yeast
Place ingredients into the bread machine (liquid first, then flour and remaining dry ingredients) and run the dough cycle. When finished, remove the dough and place onto a non-stick surface.
To make traditional dinner rolls:
Divide the dough into 16 even pieces for large sandwich rolls, or 24 pieces for smaller rolls. Shape each by hand into a ball and flatten slightly. Place on a lightly-greased cookie sheet (vegetable spray works well) and cover with a dish towel. Allow dough to rise for approximately 1 hour, then bake in a pre-heated oven at 350 degrees F for 15 minutes. Rolls should be lightly browned when finished.
Pinch off small portions of the dough and roll into a ball. Place three dough balls into each cup of a greased (vegetable spray) muffin pan. The balls should not be higher than half the height of the cup, to allow adequate room to rise, as shown below:
Cover rolls with a dish towel and allow dough to rise for approximately 1 hour. Bake in a pre-heated oven at 350 degrees F for 15 minutes. Rolls should be lightly browned when finished.