The Cottage Kitchen: Soft Bread Rolls

Well, today's big plan was to get up early, take some of yesterdays cookies around to friends of ours and then make our way out to the grocery store to replenish practically everything in the house, seeing as we haven't been shopping for three weeks. Alas, those plans got completely trashed after a restless night of howling winds, coughing husbands and two cats who decide that 3 o'clock in the morning is the perfect time to play 'catch the toe hanging over the side of the bed'. To say that we were all less than eager to get the morning started would be an understatement.

So as it turned out today still wasn't the day to get the groceries, instead it was the perfect day to cozy down in front of the fire drinking copious amounts of caffeine, watching old bad movies and baking bread rolls. Some would say close to the perfect Sunday in fact. Maybe tomorrow will be the day that food gets brought back into the house, or maybe I can stretch the freezer contents out for another week?? Hmmmm, what have I got in there - apple pie filling, brussel sprouts, a leg of lamb and half a bottle of vodka - I'm sure I can come up with something from all that :o)

Soft Bread Rolls
Yields 14-16 rolls

2 1/4 cups warm water
1/2 cup canola oil
1 egg, beaten
3/4 Tbs salt
1/4 cup granulated sugar
6 1/2 cups flour (use whichever you prefer - white, wholewheat or a mix of both)
1 Tbs bread machine yeast

I use a bread machine to mix the dough just for ease, so put all the above ingredients into the machine in order shown and program for the dough cycle.
When dough is ready, remove from the machine, shape into balls (slightly smaller than tennis balls) and place onto lightly greased pans. Flatten slightly.
Leave in a warm place to rise until doubled in size, about 30-40 minutes.
Bake in a 325 F, oven for approximately 20 minutes.
Transfer to wire racks to cool completely. Freeze any rolls that aren't going to be used in the next day or two.