In Spokane, Washington, Phalice Ayers uses her bread machine to fix these delightfully light dinner rolls. There's no need to serve butter with the moist tender rolls, because they are brushed with butter before baking.
- 1 can (11 ounces) mandarin oranges, drained
- 1/2 cup 4% cottage cheese
- 2 tablespoons water
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups bread flour
- 1 cup quick-cooking oats
- 2-1/2 teaspoons active dry yeast
- 1 tablespoon butter, melted
- In a bread machine pan, place the first 10 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing (dough should be stiff). Add 1 to 2 tablespoons of water or flour if needed.
- When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest for 15 minutes. Roll or pat to 1/2-in. thickness. Cut with a 2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Brush with butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 20-25 minutes or until golden brown. Serve warm. Yield: 2 dozen.
Originally published as Golden Pan Rolls in Quick Cooking November/December 2003, p38
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