Butter-Rich Roll & Bread Dough





Butter-Rich Roll & Bread Dough
Zojirushi Bread Machine

Be certain the kneading blades are attached to the baking pan.
You can remove the baking pan from the machine and fill
or
I choose to fill the baking machine while it is in the machine–being careful not to spill
Wherever possible, I use organic ingredients and filtered water.

1.  Measure ingredients and add them into the baking pan in the following order:
1 C. Water
1 Lg. Egg (slightly beaten)
3 1/4 C. Bread Flour
4 T. Sugar (I use 3T.  It can be reduced to taste)
1 t. Salt
3 T. Dry Milk (I use organic dried buttermilk although organic dried milk is fine.)
1/4 C. Butter (I use unsalted; however, it doesn’t matter if salted is used.)

2. Make a depression in the middle of the flour and sprinkle yeast in it.  Make sure the yeast does not touch any liquid.

** Yeast–1 ½ t.   If Active Dry Yeast
2 t.      If Rapid Rise Yeast

The recipe calls for an egg glaze created by beating together egg and
Water and brushing generously over shaped loves or rolls prior to baking.
I don’t do this.

3. Plug the unit into outlet.  3:30 shows up in the display.
4.   Select the desired setting.
Press the Select Course key to set the arrow to Basic Dough or Quick Dough.
You can choose either one.  Of course, Basic Dough takes longer.  You can choose
Quick Dough if you have used Rapid Rise Yeast.
5. Press the Start/Reset Key.  Machine will beep when done.

6. Remove dough and place on lightly floured board.  Divide dough into 3 pieces, shape each into a loaf. Place in 3 greased 5 ½ by 3 in loaf pans. [You can use one long loaf pan if you wish.]
7. Cover dough and let rise in warm place until doubles in size about 40 min to 1 hour.
8.  Bake at 375 degrees 25 to 35 minutes.

For pizza dough and garlic sticks.  Use 1 ½ C water; 1 ½ T Olive Oil; 3 3/4 C. Bread Flour; 1 ½ T. Sugar; 1 ½ t. salt.  1 ½ t Active Dr. Yeast or 1 t Rapid rise Yeast.  When dough is ready, remove from pan and shape into desired product. Coat before baking with vegetable oil.  A crustier roll is made with Beer using 1 ½ C Flat Beer; 3 3/4 C All Purpose Flour; 3 T Sugar 1 ½ t Salt; 1 ½ T Butter; 1/1/2 t Active Dry Yeast or 2 t Rapid Rise Yeast.  If you bake as sticks or rolls, Bake at 400 deg for 15 to 20 minutes.  Can use an egg wash.  You may want to make 3 diagonal slices in each stick.  This makes about 24 rolls, 2 pizza crusts, or so, depending on size.