I made these rolls for our Easter dinner. They were a hit. The recipe made 24 rolls, and we came home with only 6 or 7.
This recipe is designed for being made in our bread machine. Non-bread machine instructions are after the original recipe (and hopefully they work!).
1 egg plus enough warm water to equal 1 1/3 cup
1 tsp. lemon juice
1/4 cup oil
1/4 cup sugar
1 1/2 tsp. salt
4 cups bread flour (we had fine results just using all-purpose)
2 tsp. active dry yeast
Place ingredients in bread machine according to manufacturer's directions. Run machine on dough setting. If machine does not have dough setting, remove dough after first rise.
Place dough on lightly floured surface. Divide into pieces and shape (it helps to let the dough sit covered for about 10 minutes to rest, makes it not so elastic so it won't spring back when you try to shape it).
Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until double in size.
Bake at 350 degrees 20-30 minutes, or until done (I changed the recipe here and baked at 400 degrees for 15-20 minutes, to make a softer, lighter roll).
I shaped these in the butterfly shape, described in this article. At the point where he said to divide the dough in half, I divided it in thirds, so it would make 24 rolls instead of 16.
To make without bread machine:
Combine egg and water, lemon juice, oil, sugar, and salt in saucepan. Heat just until tepid (about 95 degrees). Pour into mixing bowl. Add yeast and stir. Add flour, one cup at a time at first, mixing well. As the dough thickens, add flour more slowly, stirring until the dough is kneadable.
Turn dough onto a lightly floured surface, and knead until smooth and elastic, adding flour sparingly to keep the dough from sticking (too much flour will make the dough too firm and the rolls brick-like). Cover and allow to rise in an oiled bowl until doubled in bulk. Follow shaping, rising, and baking instructions above.