Directions: |
Directions:Preheat oven 375 °
This recipe is made for a bread machine. If making rolls with this recipe, make dough on the dough setting. This takes approx. 90 minutes.
Into baking pan pour milk and butter; add sugar, eggs and salt. Measure flour into pan; sprinkle the yeast over flour. Insert pan severely into unit; close lid. Select “DOUGH” setting; then press “START” The complete light will flash when dough is finished.
For “Egg Glaze” beat together eggs and water. Brush generously over shaped loaves or rolls. Cover dough; let stand 15 minutes. Bake as directed in each shaping variation until golden brown.
SHAPING VARIATIONS:
TRADITIONAL LOAF:
With light floured hands, divide dough in half; shape each half into loaf shape; place in 2 greased 8x4 inch loaf pans. Continue as method directs. Bake for 25 to 35 minutes. Makes 2 loaves.
PAN ROLLS:
On a lightly floured surface, shape dough into a ball. Divide into quarters. Cut each quarter into 6 pieces. Shape each piece into a ball; place one ball in each of 24 greased muffin cups. Continue as method directs. Bake 20 - 25 minutes. Makes 24 rolls.
CINNAMON ROLLS:
On a lightly floured surface roll half of the sweet dough to a 12x8 inch rectangle. Melt 3 tablespoons butter or margarine; brush over dough. Sprinkle dough with a mixture of ⅓ cup sugar and 1½ teaspoons ground cinnamon, and then sprinkle over dough. (You can add raisins now if you really must....Yuk!) Beginning with long side of dough, roll up jelly-roll style. Seal ends by pinching edges of dough together with fingertips. Slice crosswise into 12 slices. Place slices cut side sown in a greased 9 inch round cake pan. Continue as method directs. Bake 20 - 25 minutes.
Turn rolls out and frost.
Frost with 1 cup powdered sugar, 1 tablespoon butter (melted) about 1 tablespoon milk. Mix and frost hot rolls. |
This recipe for Butter Rich Roll and Bread Dough is from