Buttery Dinner Rolls
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Buttery Dinner Rolls
  Dinner    Rolls  
Last updated 6/12/2012 1:11:43 AM. Recipe ID 39327. Report a problem with this recipe.
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      Title: Buttery dinner rolls
 Categories: None
      Yield: 12 Servings
      1    Egg
    1/4 c  Water plus
    1/2 c  Milk
      4 tb Sugar
      2 ts Dry yeast (mine goes from
           -freezer to bread pan)
  2 1/4 c  Bread flour
      1 ts Salt
      4 tb (1/2 stick) butter, melted
  This is my procedure; yours may differ:  Heat milk and water to 90 F
  in microwave.  Add ingredients to bread pan in order shown. Drizzle
  melted butter over flour.  If "raft" forms, break up with spatula.
  Select KNEAD AND FIRST RISE cycle.
  When dough is through first rise, form rolls one of the following
  ways, dusting the work surface with a bit of flour if necessary.
  Place formed rolls on greased baking sheet.  Cover with plastic wrap
  and let rise until doubled in size.  Tops can be glazed with a wash
  of egg and a bit of water, but it isn't really necessary.
  Preheat oven to 400 F.  When rolls are put in, turn oven down to 350
  F. Bake for 10 to 20 minutes until rolls are light brown.
  Butterhorns and Crescents:  Divide the dough into 2 pieces.  Roll
  each into an 8-inch circle.  With a pizza cutter or knife, cut each
  circle into 6 wedges.  Roll up wedge toward the point, pulling and
  stretching the dough slightly as you roll.  Place on baking sheet
  with point underneath. For Crescents, curve roll into a crescent
  Bowknots and Rosettes:  Divide the dough into 2 pieces.  Roll each
  into a thick rope and cut into 6 equal pieces.  Roll each of the 12
  pieces into a slender 8-inch rope.  For a Bowknot, tie each into a
  knot. For a Rosette, bring one end up and through the center of the
  knot, bringing the other end over the side and under. Press end to
  the baking sheet to keep them from untying.
  Note:  Can also make Parker House, cloverleaf, fan-tan, and pan
      rolls.  See Bernard Clayton, _The Complete Book of Breads_
      or other reference.

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Recipe ID 39327 (Apr 03, 2005)

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