When the holidays 'roll' around, I always get the dinner roll assignment. I've experimented a bit and found Vital Wheat Gluten and King Arthur's flour,(special bread flour), to be the answer to unrisen dough. These are not particularly "healthy" rolls but the most requested! The great part of this is you do not have to be present for the bread machine to do the 'dough cycle', just to know what time to be back. Even if the dough over-rises, it will still make good rolls only less volume. They are nearly fail proof and rarely are there any left. On holidays, I make 3-4 batches for 17 people.
1Place all Dough ingredients in bread pan in the order listed. Select 'dough' cycle. Get back in time for the finish of the first rise. (You can make without a bread machine-just time consuming. Work like any yeast rolls.)
2Remove dough from bread machine, (you can also use KitchenAid dough hook-but you have to place it in a bowl for the first rise after kneading until smooth with machine. Then go on to punch down...) Punch down and squeeze out all the bubbles, can use rolling pin. Let rest 5-10 min.
3Break into equal pieces. ie. 1/2, 1/4, 1/8, 1/16. Place on greased cookie sheet after pushing into palm of hand and pinching outside edges into center of bottom and twisting closed. Dust hands with extra flour just enough to avoid sticking to hands.
4Place bottom side down on cookie sheet and let rise 30-40 minutes or until double in size in draft free environment. (These can also be placed in regular or over-sized muffin tins for a more structured roll.) After doubled in size you may clip with scissors to make cloverleafs.
5Preheat oven to 375 degrees. Brush tops prior to baking if desired. (I usually don't.) Bake until golden brown about 10-12 minutes. After cooling, you may freeze extras in large freezer bags if not needed immediately. This makes an excellent touch to a quickie dinner!