• Servings: 12
• 1 1/3 cups milk
• 2 1/2 tablespoons butter or margarine
• 1 extra large egg
• 1 1/3 tablespoons sugar
• 2/3 teaspoon salt
• 3 1/2 cups bread flour
• 1 package yeast (2 1/4 tsps)

1. After completion of DOUGH cycle, knead dough by hand for about 5 minutes.
2. Roll out and cut with a biscuit cutter (or cup).
3. Brush tops with melted butter (1/4 cup or so).
4. Fold circles in half and place in buttered muffin tins.
5. Cover and let rise 35 to 45 minutes.
6. Brush tops with a beaten egg and bake at 400 degrees for 25- 30 minutes.
7. I like to use this method instead of folding the rolls. Much easier! Divide dough into 12 portions.
8. Cut each into three chunks and dip in melted 1/2 cup butter.
9. For more traditional looking rolls, form the chunks into small balls.
10. Place the three balls or chunks into each well of a 12 cup muffin pan.
11. Drizzle any leftover melted butter over rolls.
12. Cover lightly with plastic (slipping the entire baking sheet into a large, clean garbage bag works well) and allow to rise until doubled in bulk.

I just made these again the other day. The best rolls ever!!