Instructions: Prepare your favorite bread roll mix
using the dough cycle on your bread machine. Turn the dough out onto a lightly floured surface.

Dinner Rolls - Cut into 12 evenly sized pieces. Roll each piece into a ball and place on greased baking sheet or muffin pan. Cover and allow to rise in warm place 20-30 minutes or until double in size. Bake in preheated 375 F oven 20-25 minutes until golden brown.

Cloverleaf Rolls - Cut into 36 evenly sized pieces. Roll each piece into a smooth ball and place three per cup in a greased muffin pans. Cover and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown.

Bowknots - Cut into 12 evenly sized pieces. Roll each piece into an 8 inch rope and gently tie into a loose knot. Place on greased baking sheet, cover, and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown.

Crescent Rolls - Divide into 2 pieces.

Roll each piece into a disk 8 inches in diameter. Cut each disk into 6 wedges. Roll each wedge from the outer edge toward the center point. Place each roll on a greased baking sheet and form/bow into a crescent shape. Cover and allow to rise in a warm place 20-25 minutes until doubled. Bake in preheated 375 F oven 20-25 minutes until golden brown. When done, brush tops with melted butter for a tender crust.

Soft Bread Sticks - Divide into 8-10 equal-sized pieces. Roll each piece into an 8 inch rope and place on a greased cookie sheet. Brush lightly with melted butter. Sprinkle with poppy, sesame or caraway seeds.

Soft Pretzels - Divide into 8 equal-sized pieces. Roll each piece into a 12-14 inch rope. Shape into a pretzel by bringing both ends back to the center, twisting once and pressing the ends tightly onto the base of the pretzel. Cover with a damp towel and allow to rise in a warm place 15-20 minutes or until doubled in size.

In 4-Qt pot, bring 3 Qt water to a boil. Reduce heat to simmer. Add 3 Tbs baking soda. Gently lower the pretzels, 2 or 3 at a time into the water. After 30 seconds, turn the pretzels over, and simmer the other side 30 seconds. Remove with a slotted spoon or spatula to a greased cookie sheet. Sprinkle with coarse salt or sesame or poppy seeds as desired. Bake in preheated 425 F oven 15-20 minutes or until golden brown. Serve warm.

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