Rolls

Roll over, Beethoven!

I’ll admit it, more major holidays I don’t take the time to make homemade rolls. I usually pick up pre-packaged bake and serve rolls. I bake them (if I’m being fancy I put an egg wash on them), toss them in a basket, and they hit the table. I seldom get complaints.

If I’m really into the holiday, we might make crescent rolls. I’ve never actually made those from scratch (although it’s on my kitchen bucket list). I’ve usually just made the kind out of a can. Again, the egg-wash makes them extra fancy, but even crescents get the same basket-to-table treatment.

On a couple of rare occasions, for reasons I’ll never truly understand, I’ve made yeast rolls from scratch. At this point in my life I’ve given up on making them entirely by hand. I have come to rely on my bread maker’s Dough Cycle do do the part I can’t perfect.

Even these Bread-Machine Yeast Rolls get the egg wash treatment. I guess that’s the common denominator across my holiday roll routine.

You have to be a bit more patient with these rolls than the heat-and-serve kind. There is some time invested in making these, although most of the time is waiting for the dough to prep in the machine or the rolls to rise before baking, so you can get other things done. Every time I’ve followed the directions to the letter, and measured all the ingredients exactly these rolls have turned out delicious and they look good to. Do be careful with the ingredient measurements though.