Bettye Rolls

Coach Bettye taught Lyss how to make these wonderful rolls. No one can eat just one! Make sure dough is very sticky because if it has too much flour the rolls will crack.

¾ cup warm water

⅓ cup melted butter (5 ⅓ tbs)

1 egg beaten

¾ tsp salt

4 tbs sugar

3 to 4 tbs dry milk solids

3 to 3 ¼ cups flour (unbleached)

1 pkg rapid rise yeast (2 ¼ tsp)

subheading: WHOLE WHEAT ROLLS:

subheading: substitute:

2 cups all purpose flour

1 cup whole wheat flour

4 tbs brown sugar

1 tbs vital gluten

Place wet ingredients in bread machine container.

Add salt, sugar, dry milk, and flour.

Make a well in the center of the flour and pour in yeast.

Follow machine directions for dough cycle.

Let rise in machine for an extra 45 minutes.

When the cycle is complete, remove dough, cut into pieces and shape.

Place on silpat lined cookie sheet, cover with a dish towel, and let rise in a warm area at least 60 minutes.

Brush with a beaten egg for a shiny finish.

Bake in a preheated 350° oven for 12 to 15 minutes or until golden.

Remove from oven and cool on rack.

For shaping, I cut into 12 equal pieces and roll each piece like a snake and then tie it in a knot and fold over putting seam side down.

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