Soft Dinner Roll

Ingredients
 3 1/4 cups bread flour
 1 cup warm water
 1/4 cup white sugar
 1 large egg
 2 tablespoons butter, softened
 1 tablespoon active dry yeast
 1 teaspoon salt
 2 tablespoons butter, melted

1. Grease a 9x13-inch baking dish.

2. Place bread flour, water, sugar, egg, 2 tablespoons softened butter, yeast, and salt into
the pan of your bread machine in the order recommended by the manufacturer. Select
the Dough cycle and press Start. When the cycle is complete, remove the dough and
press down to deflate.
3. Divide dough into 15 equal pieces and form into rolls. Place rolls in prepared baking
dish, brush with melted butter, and cover dish loosely with plastic wrap; let rise until
doubled in volume, about 30 minutes.
4. Preheat oven to 375 degrees F (190 degrees C).
5. Bake rolls in the preheated oven until the tops are golden brown, 12 to 15 minutes.

Footnotes

 Partner Tip
 Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up
easier.

Nutrition Facts

Per Serving: 47 calories; 3.4 g fat; 3.7 g carbohydrates; 0.8 g protein; 21 mg cholesterol; 182 mg sodium.
 Chiffon Cake

Ingredients_

 Butter, for coating the pan

 1 cup cake flour, plus more for coating the pan
 1 teaspoon baking powder
 1/4 teaspoon fine salt
 1/4 cup vegetable oil
 2 tablespoons water
 1 teaspoon vanilla extract
 3 large eggs, whites and yolks separated (see Game Plan note), at room
temperature
 3/4 cup granulated sugar
 7Oml Milk
 1Heat the oven to 350°F and arrange a rack in the middle. Coat an (8-inch) cake pan
generously with butter, then flour, tapping out any excess flour; set aside.
 2Whisk flour, baking powder, and salt in a medium bowl to combine; set aside.
 3In the bowl of a stand mixer fitted with a whisk attachment, combine oil, water, vanilla,
egg yolks, and 1/2 cup plus 2 tablespoons of the sugar. Whisk on medium speed until
mixture is light in color and looks slightly thickened, about 5 minutes. Turn off the mixer
and, using a rubber spatula, scrape down the sides of the bowl. Add reserved dry
ingredients, turn the mixer to low, and whisk until smooth, about 1 minute. Transfer
batter to a large bowl.
 4Wash and dry the mixer bowl and whisk attachment. Place egg whites in the bowl and
whisk on high speed until soft peaks form (they should droop over like soft-serve ice
cream), about 30 seconds. Gradually add the remaining 2 tablespoons sugar and continue
whisking until stiff peaks form (they should stand straight up), about 1 minute more.
Using a rubber spatula, fold a quarter of the egg whites into the batter until evenly
incorporated; gently fold in the remaining egg whites until just combined and no large
white streaks remain.
 5Pour the batter into the prepared pan. Bake until the surface of the cake is golden brown
and springs back when pressed and a toothpick or cake tester inserted into the center
comes out clean, about 30 to 35 minutes. Place on a wire rack to cool slightly, about 15
minutes. Carefully run a knife around the perimeter and turn the cake onto the rack to
cool completely.