When baking my homemade rolls, I have an 8-9 minute window when I cannot leave the kitchen area. Three hours of preparation have gone into the making of this recipe between the mixing, kneading, and rising. The success of the recipe can rise and fail toward the end.
I always set a timer for 8 minutes, then stay close to the kitchen. I look around for things I can do in a relatively short period of time. I am gratified to see that if I stay focused, I can make a significant dent in a task I had put off.
This could include washing up, putting away dishes, a quick vacuum, or just putting the kitchen in order post baking session. Sometimes, I even push myself to see just how much I can get done before the timer goes off.
I remember doing this with my children in their growing up years, making a game of cleaning up. It was a good lesson for them to see how even a small amount of time focused could yield a tidy play area, and a happy mommy.
We are told in Scripture to set on sights on things above. The reality is that we tend to get distracted by the work that pays the bills, the overwhelming things that have to be done to get through the day, and then the down time where we regroup to do it all over again tomorrow.
I spent years as a Christian just getting through the day without a significant focused time with the Lord. I accepted His gift of salvation, but spent little time investing in a relationship with Him. Erroneously, I thought I had to start big, setting aside an hour or more of time for prayer, bible reading, and quiet. I had a hard time singing “Sweet Hour of Prayer” because I couldn’t imagine how anyone could pray for that long and not fall asleep. :-)
Thankfully, the Lord is willing for me to seek Him in any time frame. He knows that if I diligently set aside a time to focus on Him, even 10 minutes at a time, that I will hunger for more. He is right. He IS the bread of Life that satisfies completely.
Bread Machine Rolls
warm water-100-110 degrees
4-1/2 c bread flour
1/4 c sugar
1-1/2 tsp salt
3 Tbsp olive oil
1 Tbsp instant yeast (I use Saf-Instant)
Place egg in a measuring cup. Add enough warm water to make 1-2/3 c. Place this in the bread machine. Add rest of ingredients.
Set machine to DOUGH cycle. (This is usually 80-90 minutes) Start machine. When it runs to end of cycle take out the dough. Cut into 16 pieces. Roll each piece into an oval. The pieces will be approximately 4 inches by 2.5 inches.
Place on a cookie sheet lines with silicone mat or parchment paper sprayed lightly with non-stick spray, 4 to a row. Spray the rolls with non-stick cooking spray, & lay a piece of plastic wrap lightly on top. (Don’t cover tightly or the rolls will look flat.)
Allow to rise until they appear puffy & feel almost spongy when lightly pressed. This takes about 3-4 hours at room temp, or about 1 hour in a warmed oven. (I turn on the oven on to 150 degrees for about 3 mins, then turn off.)
Yeast is killed at 234 degrees. I use an oven thermometer to monitor the temperature.
Bake at 350 degrees for about 8-10 minutes, until lightly browned. Remove from oven & brush immediately with a generous amount of butter. This will make the rolls so soft.
Allow to cool a bit before serving. Hot rolls will smush down. Do not cover until cool or there will be condensation from the plastic wrap & the rolls will be soggy.
These stay fresh 5 days if they last that long. I really only use my bread machine for the mixing & rising of dough. I love how I can throw in the ingredients, walk away for a time, & come back to lovely dough ready to shape, rise & bake.
My biggest problem with these is the baking time, as it varies from oven to oven. I have a double oven & a stove with an oven. These rolls bake differently in each oven. I have learned to keep & eye on them & can tell when they are done by sight & feel of the dough.
It may take some experimenting for you to get the results you desire, but I can assure you, it’s worth it!