GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

BASIC WHITE BREAD

BREAD MACHINE

9 oz. lukewarm milk (1 cup + 2 Tbsp.)                      

3 cups bread flour                              

1 1/2 Tbsp. sugar

1 1/2 tsp. salt

2 Tbsp. butter/margarine

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

Add milk to bread pan, then add bread flour, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

BASIC DINNER ROLLS/BREAD STICKS

BREAD MACHINE

7 1/2 oz. water (80-90ºF)                      

3 cups bread flour

2 Tbsp. dry milk                     

3 Tbsp. butter or margarine

3 1/2 Tbsp. sugar                     

1 tsp. salt

2 tsp. active dry yeast or 1 1/2 tsp. fast rise yeast

softened butter or slightly beaten egg white

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough from pan and place on a floured surface. Let rest 15 minutes.

Finish as desired. Place on greased baking pans or sheets, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º oven for 15-20 minutes or until golden brown.   Serve warm.

Clover Leaf Rolls: Yields 1½ dozen (Make 54 balls)

Crescent Rolls: Yields 2 dozen                     

Bread Sticks: Yields 2 dozen

RAISIN BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         7 oz. water

2 3/4 cups bread flour             2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

1 1/2 Tbsp. sugar                    1 Tbsp. sugar

1 1/2 tsp. salt                           1 tsp. salt

1 tsp. cinnamon                      1/2 tsp. cinnamon

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 fast rise yeast                     or 1 tsp. fast rise yeast

3/4 cup raisins                        1/2 cup raisins

Add liquid ingredients to pan. Add dry ingredients, except yeast and raisins, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients.  Make a well in the middle of the dry ingredients and add yeast.

Program machine.

When alert sounds during Kneading period, add raisins.

COUNTRY WHITE BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

8 1/2 oz. water (80-90ºF)         6 oz. (3/4 cup) water

3 cups bread flour                   2 cups bread flour

2 Tbsp. dry milk                      1 Tbsp. dry milk

2 Tbsp. sugar                          1 1/2 Tbsp. sugar

1 1/2 tsp. salt                          1 tsp. salt

2 Tbsp. butter/margarine        1 Tbsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                   or 1 tsp. fast rise yeast

Add water to bread pan, then add bread flour, dry milk, sugar and salt; Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine.

HONEY OATMEAL BREAD

BREAD MACHINE

1½ Pound Loaf                         1 Pound Loaf

8 oz. water (80-90ºF)                  5 1/2 oz. water

3 Tbsp. honey                            2 Tbsp. honey

2 1/4 cups bread flour                1 1/2 cups bread flour

1 cup oats, quick/regular           2/3 cup oats

1 1/2 Tbsp. dry milk                   1 Tbsp. dry milk

1 1/4 tsp. salt                             3/4 tsp. salt

1 1/2 Tbsp. butter/margarine     1 Tbsp. butter

2 tsp. active dry yeast or           1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast                 or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.  Program machine.

FRENCH BREAD

BREAD MACHINE

1½ Pound Loaf                      1 Pound Loaf

9 1/2 oz. water                         7 oz. water

3 1/2 cups bread flour             2 1/2 cups bread flour

1 1/2 tsp. sugar                       1 tsp. sugar

1 1/4 tsp. salt                           3/4 tsp. salt

1 Tbsp. butter/margarine        1 1/2 tsp. butter

2 tsp. active dry yeast or        1 1/2 tsp. active dry yeast

1 1/2 tsp. fast rise yeast              or 1 tsp. fast rise yeast

Add liquid ingredients to pan. Add dry ingredients, except yeast, to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine.

CINNAMON ROLLS

BREAD MACHINE

DOUGH                                  FILLING

6 1/2 oz. milk (80-90ºF)          1/3 cup butter (softened)

1 large egg                              1/3 cup sugar

3 cups bread flour                   2 tsp. ground cinnamon

3 Tbsp. sugar                         1/2 tsp. ground nutmeg

1/2 tsp. salt                             1/2 cup chopped nuts

4 Tbsp. butter or margarine                           

2 tsp. active dry yeast or 1 1/2 fast rise yeast

Add warm milk and egg to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Cut butter into four pieces. Place a piece in each corner on top of dry ingredients. Make a well in the middle of the dry ingredients and add yeast.

Program machine for DOUGH setting.

When done, remove dough and place on flour surface. Knead dough about 1 minute, then let rest 15 minutes.

Roll dough into a rectangle, about 15 x 10 inches. Spread 1/3 cup softened butter over dough to within 1 inch of edges. Then sprinkle 1/3 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough.

Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife or 8-inch long piece of thread or dental floss, cut roll into 1-inch pieces.

Place rolls into a greased 13 x 9-inch baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.

Bake in preheated 375º oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes, then drizzle with powdered sugar icing made by combining 1 cup powdered sugar with 1 to 2 Tbsp milk and 1/2 tsp vanilla. Blend until smooth. Cut apart and remove from pan.

*Can be made the night before, refrigerated and then baked in the morning if desired. Just let the rolls sit at room temperature at least 60 minutes before baking.

SOUR CREAM CHIVE BREAD

BREAD MACHINE

1½ Pound Loaf

2/3 cup milk (70-80ºF)

1/4 cup water (70-80ºF)

1/4 cup sour cream

3 cups bread flour

1 1/2 tsp. salt

1/8 tsp. baking soda

1 1/2 tsp. sugar

2 Tbsp. butter or margarine

2 1/4 tsp. active dry yeast

1/4 cup minced chives

In bread machine, place all ingredients in the order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.  Bake according to bread machine directions.  Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.

PIZZA DOUGH

BREAD MACHINE

1 Pizza                                    2 Pizzas

6 oz. water (80-90ºF)               12 oz. water

2 Tbsp. vegetable oil               4 Tbsp. vegetable oil

2 cups all purpose flour           4 cups all purpose flour

1/2 tsp. sugar                          1 tsp. sugar

1/2 tsp. salt                             1 tsp. salt

2 tsp. active dry yeast or        4 tsp. active dry yeast or

1 1/2 tsp. fast rise yeast                   3 tsp. fast rise yeast

8-16  oz pizza sauce

favorite meat, toppings, and cheese

Add lukewarm water and vegetable oil to pan. Add bread flour, sugar, and salt to pan. Level ingredients. Make a well in the middle of the dry ingredients and add yeast. Program machine for DOUGH setting.  When done remove dough from pan and place onto floured surface. Knead about 1 minute, then let rest 15 minutes.

Roll dough out to fit 12 or 14-inch pizza pan. Place dough onto greased pan which has been sprinkled with cornmeal.

Press dough into pan, forming an edge. Let dough rise in warm, draft-free place for 20-25 minutes.

Spread pizza sauce evenly over curst, then top with favorite meat, toppings and shredded cheese. Bake in preheated 425º oven for 20 to 25 minutes or until golden brown on top.

Let rest 5 minutes before cutting.

BUNDT BREAD

Mix, then let rise:

            2 cups warm water

            1/2 cup sugar

1 1/2 Tbsp. yeast

Beat 2 eggs, then add in order:

            3 cups bread flour

            4 Tbsp. melted shortening or oil

            4 more cups bread flour

            1 Tbsp. salt

Mix together.  Let rise until double in bulk.  Divide dough into 2/3 and 1/3.  Melt 2 cubes margarine or butter and pour 2/3 into a bundt pan and 1/3 into a bread loaf pan.  Roll dough 1/2 inch thick, cut circles with glass or cutter.  Dip each piece in margarine.  Line standing up in pan, and use 2/3 dough for bundt pan and 1/3 dough for bread pan.  Let rise 1 hour.  Bake at 375º for 20-25 minutes.

CINNAMON OR ORANGE ROLLS

2 Tbsp. yeast, dissolved in 1/4 cup warm water and 1 tsp. sugar

1/2 cup margarine

2 cups milk

2 tsp. salt

1/2 cup sugar

2 eggs, well beaten

6-7 cups bread flour

Dissolve sugar in water and add yeast.  Let stand 20 minutes.  Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar.  Warm through, Don’t let milk mixture get too hot.

Add milk mixture to yeast.  Add eggs and flour, one cup at a time.  When mixed together, let dough stand about 20 minutes, covered. 

Filling for each rectangle:

butter (I use soft spread butter)

1/2 cup sugar, divided

1 1/2 tsp. cinnamon or 1 grated rind of orange

When dough has risen, divide into two parts.  Roll out onto well-floured surface, into two rectangles.  Roll until about 1/2 inch thick.  On each rectangle spread a thin layer of soft butter over top of dough, then sprinkle sugar and cinnamon and roll up into logs.  Cut with a piece of string, an inch or wider.  (Each roll should produce 12 pieces for a total of 24.) 

Place on greased jelly roll pan; cover and let rise another 20 minutes.  Bake at 375º for 20-25 minutes or until golden brown.  Frost while still hot.

Frosting:

4 oz. cream cheese, softened

            1/4 cup butter, softened

            2 1/2  – 3  cups powdered sugar

            2 tsp. vanilla

            1 1/2 tsp. milk

I added a little bit of orange zest to the frosting when I made the orange rolls.  Adds a little bit of color and more orange flavoring.