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INGREDIENTS (Makes 18)

3/4 cup tap water
1 large egg
3 cups bread flour  (I use 2 cups bread flour,  1/4 cup soy flour and 3/4 cup wheat flour)
1 teas. salt
3 tablespoons sugar
6 tablespoons butter (Obviously, I don’t use these everyday!)
3 tablespoons dry milk
1 1/2 teaspoons dry yeast
1 large egg beaten, if desired for brushing on top.

METHOD

Make dough as usual — set “program” for rolls.

When beeper sounds — or whatever your machine does — place the dough on a board and push it evenly to squeeze out the gas.

Divide into 18 balls on a lightly floured surface.

Cover the balls with a damp dishcloth and let rest for 20 minutes.

Roll each ball into a wedge shape — I just leave them in balls!

Place on a greased baking pan.  Spray with water lightly.  Let rise until almost double in size.

Brush rolls with the beaten eggs.  Bake in 350 degrees for 10 – 15 minutes until golden brown.