Add to Bread Machine (in this order)5 oz (142 g) warm water
2 Tbsp sugar
1 Tbsp dry non-fat milk
1 tsp salt
3 Tbsp butter, softened
270 g bread flour
2 tsp yeast (active dry or instant)
Run the DOUGH cycle only.
ShapeDivide into 12 equal pieces (≈ 39 g each).
Final ProofProof at 78–80°F
Bake when rolls have risen about 60–70% and are just barely touching.
Finger Dent Test:Press gently — dent should slowly spring back halfway.
BakeBake at 375°F for 15–18 minutes until golden brown.
Ideal proof temp: 78–82°F
Never exceed: 85°F
Smaller rolls have shorter proof window — watch the dough, not the clock.
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