Instructions: Use dough cycle. Shape into pan rolls. Bake in a 400F oven until golden brown, about 18 minutes.

Remove and brush immediately with butter for a soft crust. I adapted the following recipe from the 1986 Betty Crocker, using evaporated milk instead.

This has worked well with semolina flour, except the rolls were denser due to lesser gluten.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.