INGREDIENTS:

makes 8 rolls

1 1/2 cups water, less 2 tablespoons
3 1/3 cups all purpose flour
3 tbsp butter, at room temperature
2 tbsp dry milk powder
2 tbsp sugar
1 1/4 tsp salt
2 tsp bread machine yeast, or amount recommended by manufacturer

DIRECTIONS:

1. To make a 1 1/2 pound loaf, check instructions from the manufacturer of your bread machine. Place ingredients into bread cannister in order recommended. Set machine for dough mode or set timer so you can remove dough from machine after it has completed 1 rising.

2. To make buns, grease a baking sheet or coat with cooking spray. After 1st rising, punch dough down so large bubbles are gone. Dough will be soft. Using a dough scraper or sharp knife, divide equally into 8 pieces. Cup your hand loosely over a piece and, with a circular motion, work into a smooth ball. Place on a greased baking sheet. With the flat of your hand, press down firmly on ball and flatten, pancake style, until dough is about 4 inches wide and 1/2 inch thick. Repeat with remaining pieces, placing edges of flattened balls at least 2 inches apart.

3. Cover buns loosely with buttered wax paper. Do not use a tea towel. Let rise until doubled in size about 30 to 45 minutes. Meanwhile pre-heat oven to 350°F. When buns have doubled in size, remove paper. Bake in center of pre-heated oven until tops are golden and a knock on the underside of the buns sound hollow, 15 to 18 minutes. Place buns on a rack to cool. Buns will keep in a well sealed plastic bag at room temp for up to 1 day. Or wrap and freeze for up to 3 weeks.

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