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Dough
(Basic Dough,
Quick Dough)
Dough Variations
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
DOUGH(BASIC DOUGH, QUICK DOUGH)
METHOD
Follow basic steps 1-7 for making dough (see page 19).
1. Remove dough from baking pan.
2. Choose shaping method.
3. Egg Glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.
Prepare Butter-Rich Roll & Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces.
2. Roll each half into an 8 x 9-in. rectangle.
Spread surface with 1/4 cup butter, thinly
sliced.
3. Sprinkle surface with 1/4 cup brown sugar, 1
tsp. cinnamon. Sprinkle 1/3 cup raisins over
dough.
4. Start with 8-in. side and roll dough jelly-roll
style, pinch seam to seal. With seam side down,
cut in eight 1-in pieces.
5. Place on greased baking sheet 2 in. apart.
Cover lightly with damp towel. Allow to rise in
warm place until size doubles - - about 40
minutes to 1 hour.
6. Bake at 375
∞
F, 10 to 15 minutes. Makes 12
rolls.
CINNAMON-RAISON ROLLS
Prepare Butter-Rich Roll & Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into
loaves.
2. Place in 3 greased 5-1/2 x 3-in. loaf pans.
3. Brush with egg glaze if desired.
4. Cover dough, allow to rise in warm place until
size double - - about 40 minutes 1 hour.
5. Bake at 375
∞
F, 25 to 35 minutes. Makes 3
loaves.
TRADIITONAL LOAF
BUTTER-RICH ROLL & BREAD DOUGH
1 cup Water
1 Large Egg
3-1/4 cups Bread Flour
4 Tbsp. Sugar
1 tsp. Salt
Egg Glaze:
1 Large Egg, beaten
4 tsp. Water
2 tsp. Rapid Rise Yeast
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. 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, allow to rise in warm place until
size doubles - - about 40 minutes to 1 hour.
5. Bake at 375
∞
F, 10 to 20 minutes.
Makes 24 rolls.
PAN ROLLS
3 Tbsp. Dry Milk
1/4 cups Butter
1-1/2 tsp. Active Dry Yeast