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Print this Recipe    Butter Rich Dough

Butter-Rich Roll And Bread Dough

1 cup milk
1/4 cup sugar
1 large egg, beaten
2 tablespoon butter
3/4 teaspoon salt
4 cup bread flour
1 1/2 teaspoons dry yeast

egg glaze
1 large egg, beaten
1 tablespoon 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.

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