Rhodes Rolls

I pretty much stole this recipe from here.

Notes:

  • Replace 1/2 or 2/3 of the flour with whole wheat or whole spelt and add a bit more water for the flavor of public school lunch rolls
  • Pour melted butter/margarine with garlic and/or parmesan on before baking for optimal heart health
  • Place the rolls almost touching before baking to make a pull-apart loaf
  • If the tops get too brown too quickly, switch to bottom heat only

Ingredients

  • 1 1/2 cups water
  • 1/4 cup sugar
  • 2 1/4 tsp (7g) yeast
  • 4 cups flour
  • 1 tsp salt
  • 1/4 cup oil

Directions

  1. Place water, a bit of the sugar (1-2 tsp), yeast, and oil into bottom of bread machine.
  2. Add flour, sugar and salt.
  3. Run on תוכנית for בצק.
  4. Machine will beep after 2nd rising. Remove the dough and place on a floured surface.
  5. Pull off pieces of the desired size and form into rolls (make sure to pinch the bottoms). Place in a baking pan.
  6. Allow to rise until doubled (approx. 30m).
  7. Bake at 190-200 for about 30 minutes or until a thermometer reads 190 degrees Fahrenheit at the center of the rolls.