Butter-Rich Roll and Bread Dough Recipe

Butter-Rich Roll and Bread Dough Recipe

Ingredients:

1-1/3 c of water
6 Tbsps of sugar (granulated)
1/2 c of butter
1 pc of egg (large)
1 tsp of salt
4-1/2 c of flour (bread)
1/4 c of milk (dry)
2 tsps of yeast (active dry)

For the Glaze:
2 tsps of water
1 pc of egg; beaten slightly

Instructions:

Place water, butter, sugar, egg, salt, flour, milk, and yeast in the (bread) pan. When done, shape it, cover and let it stand. (Do these processes as instructed in the recipe instructions).

To make the (egg) glaze, beat water and egg; brush on prepared dough before baking then bake according on its directions till slightly golden.

(Pan Rolls)
Prepare dough then roll above a slightly floured board to form a big ball. Cut dough to four parts and divide each part to 8 equal sections. Form each sections to balls and place them on slightly buttered (baking) sheet and brush (egg) glaze when preferred. Cover and let it stand for fifteen mins till it rises then bake for twenty mins (375 degrees F).

(Cinnamon-Raisins Rolls)

Prepare dough then roll above a slightly floured board. Cut dough to half then roll each part to an 8×9 inch rectangle. Brush each of rectangles with (1/4 cup) butter and sprinkle (1/4 cup brown) sugar, (1 teaspoon) cinnamon, and (1/3 cup) raisins.

Roll it jelly roll fashion starting with shorter side; seal, pinch the seam. Cut to 1-inch pieces, with the seam facing down. Arrange on buttered sheet 2-inches apart.

Lightly cover with moist towel and let it rise till doubled at about forty mins. Bake for 10-20 mins (375 degrees F).

(Cinnamon-Raisin Swirl Loaf)
Prepare dough then roll above a slightly floured board. Roll 1/4 of the dough to an 8×5 inch rectangle. Brush melted butter above dough and sprinkle (1/4 cup) sugar, (1 teaspoon) cinnamon, and (1/3 cup) raisins. Roll it jelly roll fashion starting with longer side; seal, pinch the seam. Place the roll on buttered sheet.

Let it stand for fifteen mins and bake for 30-40 mins (375 degrees F) till slightly brown. Let it cool and glaze it with this mixture: (1 tablespoon) milk and (2/3 cup) sifted confectioner’s sugar.

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