Butter-rich roll and bread
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Butter-rich roll and bread
  Bread    Rolls  
Last updated 6/12/2012 1:11:32 AM. Recipe ID 39065. Report a problem with this recipe.
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      Title: Butter-rich roll and bread
 Categories: Breads/, A, B
      Yield: 1 Servings
 
      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 muffin cups. 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 lightly-floured surface, shape dough into a
  ball. Divide 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, 1 1/2
  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 lightly-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 raisins 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 remaining 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 1 1/2 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 




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Recipe ID 39065 (Apr 03, 2005)

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