The best delicious Butter-rich Roll & Bread Dough recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butter-rich Roll & Bread Dough recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butter-rich Roll & Bread Dough.
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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 8×4 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 12×14 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 12×8 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 9×5 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.
Yields
1 Servings
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