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FOR CRESCENT ROLLS:
Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.
1. Cut each circle into 6 pie shaped wedges.
2. Roll each wedge from wide end to narrow tip.
3. Curve ends to form crescent.
Place on greased cookie sheets, about 1 inch apart. Cover and let rise until double in size. Makes 2 dozen.
FOR CLOVERLEAF ROLLS:
Divide dough into 54 equal sized pieces. Roll each piece into a ball.
1. Place 3 balls into a greased muffin cup.
2. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.
FOR FOUR-LEAF CLOVER ROLLS:
Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces.
1. Shape each piece into a ball. Place each ball into a greased muffin cup.
2. With scissors, snip each ball completely into quarters.
3. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.
FOR BREAD STICKS:
Divide dough into 4 equal pieces. Divide each piece into 6 portions.
1. Roll each piece into a rope 8 inches long. Place onto greased cookie sheets, 1 inch apart.
2. Brush with egg white/water mixture and sprinkle with sesame seeds, poppy seeds, garlic salt, grated Parmesan cheese
or other topping.
Cover and let rise until double in size. For drier bread sticks, reduce oven temperature to 300ºF after 10 minutes of baking
and bake 25 to 30 minutes longer. Makes 2 dozen.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW
BREAD SELECT SETTING TO USE:
Dough
1. Add warm milk and egg to pan.
2. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing
some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Start bread maker. When done, remove pan from bread maker. Place dough on floured surface.
Knead dough about 1 minute, then let rest 15 minutes.
5. Roll dough into a rectangle, about 15 x 10-inches. Spread
⅓
cup softened butter over dough to within 1 inch of edges.
Then sprinkle
⅓
cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. See Diagram 1. Roll dough up
tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. See Diagram 2. With a knife or
8-inch long piece of thread or dental floss, cut roll into 1-inch pieces. See Diagram 3. (If using thread or dental floss, slide
under roll and criss cross ends to cut neatly through dough.) Place rolls into a greased 13 x 9-inch baking pan. See
Diagram 4. Cover and let rise in warm, draft-free place until double in size, about 30 to 45 minutes.
Bake in preheated 375ºF oven for 20 to 25 minutes or until golden brown. Cool in pan on rack for 10 to 15 minutes, then
drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 tablespoons milk and ½ teaspoon
vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk, respectively, until desired consistency
is reached. Cut apart and remove from pan
Makes 12 large rolls
CINNAMON ROLLS
INGREDIENTS
6 ounces (¾ cup)`
Milk, 80ºF
FILLING:
1
Egg, large
⅓
cup
Butter or Margarine, softened
3
cups
Bread
Flour
⅓
cup
Sugar
3 tablespoons
Sugar
2 teaspoons
Ground Cinnamon
½ teaspoon
Salt
½ teaspoon
Ground Nutmeg, optional
4 tablespoons
Butter or Margarine
½ cup
Chopped Nuts
2 teaspoons
Active Dry Yeast
-or-
-or-
1½ teaspoons
Bread Machine/
Fast Rise Yeast
