We really enjoy these for dinner. They are lightly sweet and buttery flavored. They are also, a light bread, and not heavy. I got this recipe from "The Bread Lover's Cookbook" by: Elizabeth Hensberger. These recipes are always successful.
1Place the ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough ball will be soft, but add no more than 2-3 extra Tbsp of flour, as needed, if you think it is necessary.
2Line a large baking sheet with parchment paper. When the machine beebs at the end of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly floured surface. Divide the dough in half, then roll each half into a 2-3 inch cylinder. With a metal dough scraper or a chef's knife, cut the dough into 8 equal portions. Place the rolls in two rows of 8 with their long sides touching. Brush some melted button on tops of the rolls.
3Repeat with the second cylinder, making a total of 16 equal portions. Shape each portion like a miniature loaf by patting it into an oval, then rolling up from a short side to small compact cylinder about 4 inches long.
4Cover loosely with plastic wrap and let rise at room temperature, away from drafts until doubled in bulk, about 45 minutes.
520 minutes before baking, preheat the oven to 375 degrees
6Place the baking sheet in the center of the oven and bake for 25-28 minutes, until golden brown. Remove the rolls from the pan and cool on a rack. Serve warm, or cool to room temperature and re-heat.
7If you would like directions to make your own "Brown'n'Serve" rolls from this recipe, contact me through the Post Office and I will get them to you.