BUTTER-RICH ROLL & BREAD DOUGH
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BUTTER-RICH ROLL
& BREAD DOUGH
BUTTER-RICH ROLL & BREAD DOUGH
Ingredients: Dry Milk Recipe: Fresh Milk Recipe:
Milk 1 cups
Water 1 cups
Sugar 1/4 cup 1/4 cup
Eggs, Beaten 1 large 1 large
Butter 2 Tbsp. 2 Tbsp.
Salt 3/4 tsp. 3/4 tsp.
Bread Flour 4 cups 4 cups
Dry Milk (optional) 1 Tbsp.
Active Dry Yeast 1-1/2 tsp. 1-1/2 tsp.
Egg Glaze:
Egg, Beaten 1 large
Water 1 Tbsp.
1. Measure ingredients into baking pan.
2. Insert baking pan securely into baking unit, close lid.
3. Select DOUGH setting.
4. Push START.
5. The COMPLETE light will flash when bread is done.
6. Remove dough from baking pan (and kneading blade from dough, if required).
7. Choose shaping method.
8. Cover dough, let stand 15 minutes. Bake as directed in each shaping variation until golden brown.
9. Egg Glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.
Makes (2) 8 x 4-inch loaves, 24 rolls, or 24 breadsticks.
Traditional Loaf:
Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly-floured surface, divide dough in half, shape each half into loaf shape.
2. Place in 2 greased 8 x 4-inch loaf pans.
3. Brush with egg glaze if desired.
4. Cover dough, let stand 15 minutes.
5. Bake at 375 degrees 25 to 35 minutes. Makes 2 loaves.
Pan Rolls:
Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly-floured surface, shape dough into a ball. Divide dough into
equal quarters. Cut each quarter into 6 pieces. Shape each piece into a ball.
2. Place one ball in each of 24 greased muffin cups.
3. Brush with egg glaze if desired.
4. Cover dough, let stand 15 minutes.
5. Bake at 375 degrees, 25 to 35 minutes.
Cloverleaf Rolls:
Prepare Butter-Rich Roll & Bread Dough.
1. 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 with palms of hands. Place 3 balls
together in each of 24 greased muffin cups.
2. Brush with egg glaze if desired.
3. Cover dough, let stand 15 minutes.
4. Bake at 375 degrees, 25 to 35 minutes. Make 24 rolls.
(17 pages)
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