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LOCATION: Recipes >> Breads Machine >> Rolls 01

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Butter Rich Rolls and Bread Dough

1 cup milk or 1 cup water 1 tablespoon dry milk
1/4 cup sugar
1 large egg, beaten
2 tablespoon butter
3/4 teaspoon salt
4 cup bread flour (or 3 1/2 C of all purpose)
2 teaspoon dry yeast (or 1 pkg)

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

1 large egg, beaten
1 tablespoon water:

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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