Mezonot Rolls

A recipe from the Bread Machine Secrets series. More than half of the total liquid in mezonot rolls must be “mei peirot” (oil, natural juice, eggs). My recipe uses the maximum possible amount of water so the rolls will not be too sweet. I used to make the dough for the rolls with eggs, but later I realized that they turn out well without eggs too.

You can also bake bread using the same recipe, but you need to check how much flour goes into a loaf and scale the amounts down proportionally. If you have a small bread machine, you also need to reduce the amount of dough for the rolls; you can make half a batch.

I set the machine to the “dough” cycle. Once the dough is ready, all that remains is to shape the rolls, brush them with egg, let them stand for about an hour, and bake them in the oven for 20-25 minutes at 180-200 degrees; in my oven, 20 minutes is enough.

*I used to buy Rubinfeld whole wheat flour, but lately several brands just as good have appeared (I think they mill their flour at the same factory as Rubinfeld). It is also better to buy good white flour; lately, the sifted flour has been just fantastic.