I have made these a gazillion times (rough estimate), but tonight I have made them for the first time in a long time. My DS Dave has begun a journey down the long road to perfect teeth...and the elastics the orthodontist put in a couple of days ago are really killing him. So, soft food is the order of the day, and I have made these to go with tonight's dinner of Asian soup with meatballs.

DINNER ROLLS
(from the manual of the very first breadmaker I bought way back when!)

Makes 2 lbs of dough (makes about 16 buns)

13 oz water
4 1/2 cups flour (i used half whole wheat, half white)
4 tbsp butter
3 tbsp dry milk powder
3 tbsp sugar
2 tsp salt
2 1/2 tsp yeast
FOR THE TOPPING (OPTIONAL):
melted butter
dry onion soup mix

Place ingredients in bread machine. Set machine to dough cycle.

When done remove and divide into 16-18 pieces. Shape into balls, place on greased pan and flatten slightly. Cover and let rise for about 40 minutes.

Preheat oven to 375 degrees F.

Brush with topping made of butter (2 tbsp of melted) and dried onion soup mix.

Bake in oven for 12-16 minutes until slightly browned.

I put 1/2 of these balls (I made 18) in each of two pie plates, and froze one for later (before letting it rise). These are best fresh, so some fine day I will remove it from the freezer in the morning, put it in the fridge, and check its status vis-a-vis rising after I get home from work. I will then proceed, either with topping, or leaving it to rise further at room temp, and then top it and bake.

Cheers! have to go make Judy's blueberry muffins now!

Carolyn!

p.s.: I never really measure the salt/sugar/butter, but I always err on the side of less. They always have turned out great, even with less of all the "bad for you" stuff. -:)!! Also, I just use fresh milk (maybe about a cup, and top up the difference with water. So, feel free to play with it a bit...as long as the dough looks fine, you are going to get a good result.