CURRY RICE DINNER ROLLS

Steps:

• Measure carefully, placing all ingredients except margarine in bread machine pan in the order recommended by the manufacturer.Select Dough/Manual cycle. Do not use delay cycles.Remove dough from pan, using lightly floured hands. Knead 5 minutes on lightly floured surface. Cover and let rest 10 minutes.Grease large cookie sheet. Divide dough into 10 equal pieces. Shape each piece into a ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover and let rise in warm place 30 to 40 minutes or until double. (Dough is ready if indentation remains when touched.)Heat oven to 375°. Bake 15 to 20 minutes or until golden brown. Serve warm, or cool on wire rack.1 roll: 160 calories (55 calories from fat) 6g fat (1g saturated) 0mg cholesterol 280mg sodium 24g carbohydrate (1g dietary fiber) 3g protein.Do-ahead NoteAfter you have shaped the dough into rolls and placed on the cookie sheet, cover it with plastic wrap. You can refrigerate it from 4-48 hours. Before baking, remove the dough from the refrigerator and remove the plastic wrap. Cover with kitchen towel and let rise in a warm place about 2 hours or until it is almost double. Then continue as the recipe tells you.SUCCESS TIPWe found that we had better results when using cold or room-temperature rice instead of hot cooked rice. Cook the brown rice ahead and cool to room temperature or refrigerate. To cool the rice quickly, spread it out on a cookie sheet or large plate before you refrigerate it. This recipe is also a good way to use any leftover rice you might have on hand. Did You KnowBrown rice is the entire grain with only the inedible outer husk removed. This light tan-colored rice has a nutlike flavor and slightly chewy texture. Because it still has the bran, it can become rancid, so plan to keep it on your shelf for about six months. If you don't have brown rice, you can use regular cooked white rice for these rolls.From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.