Nutrition facts (per roll):
104 calories, 5 g protein, 14 g carbohydrate, 3 g fat (2 g saturated), 21 mg cholesterol, 138 mg sodium, 49 mg potassium.
Bread machine tips:
Our Test Kitchen home economists made more than 1,400 bread loaves and used more than 25 bread machine models to test recipes featured in Bread Machine Bounty. They offer these tips:
Measuring flour: Because you're not touching the dough by kneading, it's essential to measure flour exactly. Use dry measures (the kind that stack inside each other-1 cup, 1/2 cup, etc.). Stir flour lightly in canister, then spoon into measuring cups.
Sourdough: The starter should be th e consistency of buttermilk. If thicker, add water to thin it.
Whole grain breads: Whole wheat flour and rye flour have less gluten than bread flour and produce shorter loaves. If your machine has a whole grain setting or a rye setting, try using it for these breads to allow a longer rise and a higher loaf.
Yeast: Do not use quick-rise yeast
ON A ROLL WITH BREAD MACHINES
By Cheryl Tevis
Farm Issues Editor
Bread machines can do more than produce aromatic loaves. If you want to add variety to your bread-making repertoire, you'll enjoy this recipe selection of delicious rolls featured in the Better Homes and Gardens Bread Machine Bounty cookbook.
As you probably have discovered by now, each bread machine has unique features and recipe requirements. But the recipes featured here were tested in nine different machines. BH&G Test Kitchen Director Sharon Stilwell says that it's best to add the liquid and dry ingredients in the order suggested by th e recipes that are included with your bread machine.
From dinner rolls to breakfast sweet rolls, you'll find these delicious recipes are easy to follow and use ordinary ingredients. Warm up your home with the wonderful aroma of homemade rolls, and enjoy!