Rolling, Rolling, Rolling on the counter.....

Today's idea, Dinner rolls! Some may know that I enjoy the frozen Sister Schubert dinner rolls that you just pop into the oven to reheat with meals.
But they can be somewhat expensive, so my husband suggested I learn to make them at home!
Some books suggest making the dough in your machine and then putting it into muffin cups or if you want a round roll just make little balls and drop onto a cookie sheet then bake!
Well tonight I plan on using the muffin tin plan as that is what was requested of me.

Here are 2 ideas, 1 can be found HERE or you can use this one, which I got from my cookbook that came with our bread machine.

Dinner Rolls (the only exception here is that I put them in muffin cups instead of rolling flat and then wrapping them up like croissants.

3 1/4 C flour
1/4 C sugar
1 1/2 tsp salt
3 Tbs dry milk
3 Tbs butter or margarine
7 1/2 fl. oz. water
1 1/2 tsp dry yeast

Optional

1 egg, beaten fro brushing on top.
3/4 Tbs poppy or sesame seeds to sprinkle on top

Variation: Whole wheat dinner rolls, replace 1 1/2 C bread flour with whole wheat flour.

After the machine is done, take dough out onto lightly floured surface and divide into 18 pieces. Roll each portion into a ball. Cover and let rise for 20-30 minutes.

Roll one end of the ball on a lightly floured surface to make a cone shape.
Roll each cone into a wedge, approximately 1/4 inch thick using a rolling pin.
Starting with the wider end, roll up the wedge loosely towards the narrower end.
Place seam side down on a greased baking pan.
Spray water on top, proof (let rise) at 90 degrees F or in a warm area for 30-50 minutes or until doubled.
Brush rolls with beaten egg, and sprinkle with seeds if desired.
Bake in 350 degree F oven for 10-15 minutes or until golden brown.