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Butter-rich Roll & Bread Dough

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BUTTER-RICH ROLL & BREAD DOUGH
 Categories: Breadmaker, Low-fat/low
      Yield: 1 Servings
 
      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 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 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 12x14 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 12x8 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 9x5 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.
  
  Recipe By     : Zojirushi Cookbook
 
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