INGREDIENTS

INSTRUCTIONS

Because this is such a large recipe, I use a large bowl, place all my
dry ingredients in and combine. Make a well and dump in all the wet
ingredients. Stir and then place in my bread machine. Set the bread
machine on knead.  Let rise once.  Punch down, divide dough. Spray
vegetable oil spray into two large  Zip Loc bags. Place the dough in
each bag, and refrigerate. These  will hold for 24 hours in the
refrigerator. When ready to bake.  Remove from the plastic bags. Spray
your hands with some vegetable  oil spray, or just oil them and shape
your rolls. Place each roll in  a non-stick muffin pan (for cloverleaf
or regular rolls). Or grease a  cookie sheet to bake shaped rolls, like
parker house or crescent  shaped rolls.  I usually shape these rolls
into two small balls for each muffin cup.  This way, they can be split
easily, and make it very convenient for  the diner to butter and then
consume.  Let rise until doubled in bulk in a draft free area.  Bake
375 for 12 minutes until golden brown.  Now for my SECRET. I do all of
the above, except the baking time. I  bake the rolls for 7 minutes, and
then remove them from the oven and  let cool. Refrigerate. Then when I
go to someone else's house I just  pop them in the oven for the other 5
minutes.  These rolls can be made a day ahead. Or frozen. They freeze
well.  Second SECRET. If you use 5 cups of white flour instead of the
whole  wheat/white combo, spray muffin pans with vegetable spray, then
place  a small amount of butter in each cup, add a little brown sugar
(about  1 tsp each) and a cherry. You can also add one whole pecan
half. Then  place the roll of dough on top and proceed to bake for 12
minutes.  These are very good...and get oooh's and aaahs.  You just
need to remove them from the pans while the rolls are warm.  If your
oven bakes too hot, like mine does, reduce the temperature by  25
degrees and bake at 350.  Posted to EAT-L Digest 01 Dec 96  From:  
Dot & Tim McChesney <jrjet@WHIDBEY.NET>  Date:    Mon, 2 Dec 1996
13:24:30 -0800

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