Butter-rich roll and bread

1 Servings

Ingredients

Quantity Ingredient
1 cup Milk; fresh milk recipe
1 cup Water; dry milk recipe
¼ cup Sugar; both
1 large Egg; beaten - both
2 tablespoons Butter; both
¾ teaspoon Salt; both
4 cups Bread flour; both
1 tablespoon Dry milk; opt for dry
Milk rec
1½ teaspoon Dry yeast; both
Egg glaze
1 large Egg; beaten
1 tablespoon Water

Directions

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 ⅓ cup butter, thinly sliced. Sprinkle surface w/ ⅓ cup brown sugar, 1½ teaspoons cinnamon.

Then sprinkle ½ 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 ⅓ cup sugar and 1 ½ teaspoons ground cinnamon. Then sprinkle ½ 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 ½ 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

Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 5, 1998

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