Buttery dinner rolls

12 Servings

Ingredients

Quantity Ingredient
1 Egg
¼ cup Water plus
½ cup Milk
4 tablespoons Sugar
2 teaspoons Dry yeast (mine goes from freezer to bread pan)
2¼ cup Bread flour
1 teaspoon Salt
4 tablespoons (1/2 stick) butter, melted

Directions

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 shape.

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.

Posted to Digest bread-bakers.v096.n052 Date: Wed, 30 Oct 1996 12:37:00 -0500 From: bob.stedfeld@... (Bob Stedfeld)

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