Butter-rich roll & bread dough

 
                       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
  
 
 
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