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20 Minute Rolls
1 1/2 c. milk
1/2 c. water
Heat to lukewarm (110-115 degrees f)


2 pkg. yeast
1/3 c. sugar
1/3 c. oil (corn or canola)
1 egg-room temp.
1 tsp salt.
5-6 cups flour

Mix in just enough flour to keep dough from sticking and knead aproximately 10 minutes or until very smooth and elastic. Let rise 20 minutes and punch down. Make dough balls slightly larger than golf balls and place 1 inch apart on greased cookie sheets. Let rise in a warm place until almost doubled. Bake 375 degrees 18-20 minutes. ps:I'm not sure why they're called 20 minute rolls as they take at least 2 hours to make.

Recipe submitted by Cheryl Penner.
Recipe featured in Bread Daily on 11/03/01.