Butter-Rich Roll & Bread Dough

* Exported from MasterCook *

BUTTER-RICH ROLL & BREAD DOUGH

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Milk -- fresh milk recipe
1 c Water -- dry milk recipe
1/4 c Sugar -- both
1 lg Egg -- beaten - both
2 tb Butter -- both
3/4 ts Salt -- both
4 c Bread flour -- both
1 tb Dry milk -- opt for dry milk
Rec
1 1/2 ts Dry yeast -- both
EGG GLAZE
1 lg Egg -- beaten
1 tb Water

Select Dough setting
When complete, remove dough. Choose shaping method.
Cover dough, let stand for 15 min. Bake as directed
in each shaping variation until golden brown.

Egg Glaze:
Beat together egg and water. Brush generously over
shapped loaves or rolls prior to baking.

Traditional Loaf:
On a lighly-floured surface, divide dough in half,
shape each half into loaf
shape. Place in 2 greased 8x4 in loaf pans. Brush w/
egg glaze, if desired.
Cover dough, let stand for 15 min. Bake at 375F for
25-35 min. Makes 2 loaves.

Pan Rolls:
On a lighly-floured surface, shape dough into a ball.
Divide dough into equal quarters. Cut each quarter
into 6 pieces. shape each piece into a ball. Place
each ball in muffincups. Brush w/ egg glaze, if
desired. Cover
dough, let stand for 15 min. Bake at 375F, 25-35 min.
Makes 24 rolls.

Cloverleaf Rolls:
On a lighly-floured surface, shape dough into a ball.
Divid into quarters. Divide each quarter into 6
pieces. Cut each piece into 3 sections. Shape each
into a ball. Place 3 balls together in each muffin
cup. Brush w/ egg glaze, if desired. Cover dough,
let stand for 15 min. Bake at 375F, 25-35 min. Makes
24 rolls.

Cinnamon-Raisin Rolls:
Turn dough out onto a lightly-floured board. Roll out
into a 12x14 inch rectangle. Spread surface with 1/3
cup butter, thinly sliced. Sprinkle surface w/ 1/3
cup brown sugar, 11/2 teaspoons cinnamon. Then
sprinkle 1/2 cup raisins over dough. Start w/ 12-in
side, roll dough jelly-roll style, pinch seam to seal.
W/ seam side down, cut in (12) 1-inch pieces. Place on
a greased baking sheet 2 inches apart. Cover lightly
w/ damp towel, allow to
rise in warm place until doubled, about 40 min. Bake
375F 10-15 min. Makes 12 rolls.

Cinnamon-Raisin Swirl Loaf:
On a lighly-floured surface, roll half of the dough to
a 12x8 inch rectangle.
Melt 3 tablespoons butter. Brush over dough.
Sprinkle dough w/ a mix of 1/3
cup sugar and 1 1/2 teaspoons ground cinnamon. Then
sprinkle 1/2 cup rasins
over dough. Beginning w/ long side of dough, roll up
jelly roll-style. Seal
ends by pinching edges of dough together w/
fingertips. Place dough in a greased 9x5 inch loaf
pan or on a large baking sheet. Allow to stand 15 min.
Repeat using remaing dough if desired. Bake at 375F
30-40 or until golden brown. When loaf is cool, glaze
w/ mix of 1 cup sifted powdered sugar and 11/2
tablespoon milk. Makes 2 loaves.

Bread Sticks:
Turn dough out onto a lightly-floured board and shape
dough into a ball, divide into 24 equal pieces for 16
inch sticks. Roll each piece of dough into thin
16-inch ropes. Arrange ropes about 1 inch apart on
oiled baking sheet. Allow to rise 30 min. Brush w/
egg glaze, if desired. Bake at 400F
10-15 min. Makes 24 breadsticks.

Recipe By : Zojirushi Cookbook



- - - - - - - - - - - - - - - - - -