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Oh, have I got some bread roll recipes for you! Guaranteed to be a big hit at the family dinner table or you can fix up a couple of batches to take to your next social function.

One recipe is decidedly Italian, great with Italian meals, while the other is a good old American yeast roll, fabulous with just about anything. You can make either of these in a bread machine, with a mixer, or by hand. I'm using the bread machine recipes here.

PANINI ITALIANA DI PADELLA INFORNATA
(Italian Pan Rolls)

3/4 cup warm water
1 teaspoon garlic salt
1 tablespoon cold butter
2 3/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon Italian seasonings
2 teaspoons yeast
2 tablespoons olive oil
1/4 cup grated Parmesan cheese

Measure the ingredients into the bread machine pan and program the machine for the dough cycle. I usually like to let the machine mix and knead the dough, but I take it out after the kneading part of the cycle and put the dough in a greased bowl to let it rise on its own. Make sure you cover it, punch it down when it's doubled, then let it rest for 10 or 15 minutes before working it. Or you can let it cycle all the way through in the bread machine. Your choice.
Divide the dough into quarters, then quarter again, making 16 pieces. Shape each piece into a smooth ball. Dip each ball in olive oil, coat with Parmesan cheese, and arrange in a greased 8 or 9 inch cake pan. Round or square, doesn't matter. Cover loosely with plastic wrap and let rise in a warm place for an hour or so or until doubled again.
Preheat the oven to 375. Bake rolls 25 minutes or until golden. Remove immediately from pan and cool on wire rack.

SOUTHERN FEATHER ROLLS

(12 roll yield)
1 egg
2 tablespoons water
3/4 cup milk
3 tablespoons butter
2 tablespoon sugar
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast
extra butter, softened or melted for topping

Place all ingredients in bread machine pan and program dough cycle. (See tips and instructions in previous recipe.)
When cycle is complete, flour hands and remove dough, placing it on a floured surface. Knead lightly, then shape into a fat log and cut into 12 equal pieces.
Place rolls in a greased muffin pan and allow to rise, covered, for approx 40 minutes.
Brush tops with softened butter and bake at 350 for 20 to 25 min or until golden brown.

Enjoy!

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