Bread Machine Magic (28 page)

F
AN
T
ANS

Butter a 12-cup muffin tin. With a rolling pin, roll dough into a 9 × 12-inch or 9 × 16-inch rectangle. Brush with melted butter. With a sharp knife, cut 6 lengthwise strips about 1½ inches wide. Stack strips on top of each other, then cut crosswise into twelve 1-inch pieces. Place them cut side down in buttered muffin cups. Cover and let rise in a warm oven 20 to 30 minutes until almost doubled. Bake as directed in recipe.

 

Basic Dinner Rolls

These tasty 4-star rolls will disappear from the table before they're even cool.

SMALL

WATER
½ cup

EGG
1

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
2 tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

NONFAT
DRY
MILK POWDER
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

MEDIUM

WATER
¾ cup

EGG
1

BUTTER
OR MARGARINE
3 tablespoons

SUGAR
3 tablespoons

SALT
1½ teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

NONFAT
DRY
MILK POWDER
3 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

LARGE

WATER
¾ cup

EGG
2

BUTTER
OR MARGARINE
¼ cup

SUGAR
¼ cup

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

NONFAT
DRY
MILK POWDER
¼ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MELTED
BUTTER
OR MARGARINE
¼ cup

1
. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.

2
. Grease a large baking sheet.

3
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.

For the Small Recipe

With a sharp knife, divide dough into 10 pieces.

For the Medium Recipe

With a sharp knife, divide dough into 15 pieces.

For the Large Recipe

With a sharp knife, divide dough into 20 pieces.

4
. Form dough into desired roll shapes (see
here
). Place rolls on baking sheet; cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Preheat oven to 400°F. Brush rolls with melted butter; bake for 12 to 15 minutes until brown.

6
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 10 rolls

Medium recipe yields 15 rolls

Large recipe yields 20 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 135 / Fat 3.5 grams / Carbohydrates 22.1 grams / Protein 3.4 grams / Fiber .8 gram / Sodium 270 milligrams / Cholesterol 14.4 milligrams

 

Potato Rolls

These home-style rolls are crusty on the outside, tender and flavorful inside.

SMALL

WATER
½ cup

EGG
1

SHORTENING
3 tablespoons

SUGAR
3 tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

PLAIN
MASHED POTATOES
¹
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM

WATER
¾ cup

EGG
1

SHORTENING
¼ cup

SUGAR
¼ cup

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
3 cups

PLAIN
MASHED POTATOES
½ cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE

WATER
¾ cup

EGG
2

SHORTENING
6 tablespoons

SUGAR
6 tablespoons

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

PLAIN
MASHED POTATOES
²
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a heavily floured countertop or cutting board.

For the Small Recipe

Grease two 12-cup muffin tins. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 54 pieces. (Hint: First cut dough into 9 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.

For the Medium Recipe

Grease two 12-cup muffin tins. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 72 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.

For the Large Recipe

Grease three 12-cup muffin tins. Divide dough in half. Gently roll and stretch each half into an 18-inch rope. With a sharp knife, divide each rope into 54 pieces. (Hint: First cut each rope into 9 equal pieces, then cut each of those into 6 tiny pieces.) Roll each piece into a ball and place 3 balls in each greased muffin cup.

3
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 400°F. Bake for 12 minutes until golden.

5
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 18 rolls

Medium recipe yields 24 rolls

Large recipe yields 36 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 89.7 / Fat 2.5 grams / Carbohydrates 14.6 grams / Protein 2 grams / Fiber .5 gram / Sodium 92 milligrams / Cholesterol 8.9 milligrams

V
ARIATION

For large, pillowlike potato rolls, use either the small or large recipes. For the small recipe: Grease one 9 × 13 × 2-inch pan. Divide the dough into 12 pieces, roll into balls, and place in pan. Cover and let rise in a warm oven for at least 1 hour until the rolls almost fill the pan and have more than doubled in size. Just before baking as above, dust tops lightly with flour.

For the large recipe: Grease two 9 × 13 × 2-inch pans. Divide the dough into 24 pieces, roll into balls, and place in pans. Cover and let rise in a warm oven for at least 1 hour until the rolls almost fill the pans and have more than doubled in size. Just before baking as above, dust tops lightly with flour.

BAKE CYCLE:
Dough

Small recipe yields 12 rolls

Large recipe yields 24 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 128 / Fat 3.8 grams / Carbohydrates 20.2 grams / Protein 2.9 grams / Fiber .8 gram / Sodium 184 milligrams / Cholesterol 17.7 milligrams

 

Honey Wheat Rolls

These dinner rolls are far superior to any packaged rolls you can buy. They're lovely on the Thanksgiving table and also very popular as a snack fresh out of the oven, split in half, and filled with thinly sliced ham and a dab of mustard. Either way, they disappear in a hurry!

SMALL RECIPE

WATER
½ cup

EGG
1

HONEY
1½ tablespoons

SALT
½ teaspoon

BUTTER
OR MARGARINE
1½ tablespoons

ALL
-
PURPOSE
FLOUR
1
¹
⁄
₃
cups

WHOLE
WHEAT
FLOUR
²
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
¾ cup

EGG
1

HONEY
2 tablespoons

SALT
1 teaspoon

BUTTER
OR MARGARINE
2 tablespoons

ALL
-
PURPOSE
FLOUR
2 cups

WHOLE
WHEAT
FLOUR
1 cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
⁷
⁄
₈
cup

EGG
2

HONEY
3 tablespoons

SALT
1½ teaspoons

BUTTER
OR MARGARINE
3 tablespoons

ALL
-
PURPOSE
FLOUR
2
²
⁄
₃
cups

WHOLE
WHEAT
FLOUR
1
¹
⁄
₃
cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.