I received a bread machine as an early Christmas gift. I swear enabling a carboholic should be illegal. Oh wait, my sweet hubby gave it to me, and he's a carboholic, too. Never mind. I have this love-hate relationship with bread - I love to eat bread, bread hates for me to make it. Whenever I've tried to make kneaded breads in the past, my kitchen, my clothes, my cat all seem to be covered in flour. Yeast pizza crust in the stand mixer...yeah, uh, I won't be doing that again. My kitchen smelled like fermenting yeast for two days. Quick breads have been my one saving grace, until now. Ladies and gentlemen, I have made homemade rolls, with minimal flour clean up.
See! Look! Soft, tasty, edible rolls that I made.
You may have noticed the acronym in the post title - if you aren't familiar with it, ABM stands for Automatic Bread Machine. Today's bread machines have many options and cycles on board. My machine has a dough cycle which is perfect for people like me, people who can't knead a loaf of bread correctly to save their hides, or busy people, take your pick. This particular recipe takes advantage of the dough cycle. It comes from Bread Machine Magic, Revised Edition by Linda Rehberg and Lois Conway. I have an old copy of the first edition of this book I picked up for 50 cents at McKay. For 50 cents, I figured it was good research to see if I really wanted a bread machine. The great thing about this book is it gives you options to make 1 lb, 1.5 lb, or 2 lb sized loaves. (The first edition featured only 1 and 1.5 lb sizes and focused on several brands of bread machines that aren't prevalent on the market any longer.) I chose to make the 1.5 lb size, which yields 24 rolls. You will also need 2 pie plates or baking dishes for this recipe. As you can see, I only own 1 pie plate and a baking dish works pretty well for these rolls.
Garlic Cheese Rolls
Yields 24 rolls
Dough1 cup water (about 80°F)
1 1/2 teaspoons salt
1 1/2 tablespoons butter or margarine
3 tablespoons sugar
3 cups all-purpose flour
2 tablespoons nonfat dry milk powder
1 1/2 teaspoons bread machine yeast
Topping1/4 cup melted butter
1 clove garlic, crushed
2 tablespoons freshly grated Parmesan cheese
Every machine has its own order for adding ingredients to the bread pan. The order for my model goes liquids, dry, flour, and yeast. Pick the dough setting and start.
Grease your pie plates or baking dishes and set aside.
Once the dough cycle is complete, turn the dough out onto a lightly-floured work surface - a clean counter works well. Roll out the dough into a 24 inch rope. With a sharp knife or dough scraper, cut the dough into 24 pieces. Roll each piece into a ball in your hands and place into the greased pans. Leave a little room between each ball because they will go through a rise session before baking.
In a small bowl, combine the melted butter and crushed garlic. Pour or spoon the butter over the rolls, and sprinkle with the Parmesan cheese. Cover the rolls and prepare for the dough to rise.
Rising: This is a neat trick I've picked up and also given in the book - if you don't have a warm spot, use a slightly warm oven to rise. Flip the oven to Warm (or low temperature if your oven doesn't have a Warm setting) for 1 minute. Cut it off, and put the dough in to rise 30 to 45 minutes, or until doubled in size.
Remove the dough from the oven and then preheat the oven to 375°F. Uncover the rolls and return them to the oven for 15 minutes, or until golden brown.
Notes - Here are some tips for using a bread machine. The water temperature is important - too hot and it will kill the yeast before it gets a chance to work. 75-85°F is a common temperature range in ABM recipes. It will feel cool to your skin, since our body temperatures are much warmer than this temp range. Bread machine yeast is sold in jars near the envelopes of yeast. Once opened, store the jar in the refrigerator.