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Butter-Rich Roll & Bread Dough

Category: Breads

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 cup Milk -- fresh milk recipe
1 cup Water -- dry milk recipe
1/4 cup Sugar -- both
1 large Egg -- beaten - both
2 tbsp Butter -- both
3/4 tsp Salt -- both
4 cup Bread flour -- both
1 tbsp Dry milk -- opt for dry milk
Rec
1 1/2 tsp Dry yeast -- both
EGG GLAZE
1 large Egg -- beaten
1 tbsp Water

Instructions:

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