Bread Machine Magic (30 page)

Small recipe yields 16 rolls

Medium recipe yields 24 rolls

Large recipe yields 32 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 65.3 / Fat 2.2 grams / Carbohydrates 9.8 grams / Protein 1.5 grams / Fiber .3 gram / Sodium 176 milligrams / Cholesterol .4 milligram

 

Egg Buns

This recipe produces a shiny, plump, eggy roll that would look beautiful in a big basket of assorted buns and rolls.

SMALL RECIPE

MILK
¼ cup

EGGS
2

BUTTER
OR MARGARINE
¼ cup

SUGAR
2 tablespoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LIGHTLY
BEATEN
EGG
1

MEDIUM RECIPE

MILK
⁵
⁄
₈
cup

EGGS
2

BUTTER
OR MARGARINE
¹
⁄
₃
cup

SUGAR
3 tablespoons

SALT
1½ teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LIGHTLY
BEATEN
EGG
1

LARGE RECIPE

MILK
1 cup

EGGS
3

BUTTER
OR MARGARINE
½ cup

SUGAR
¼ cup

SALT
2 teaspoons

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

LIGHTLY
BEATEN
EGG
1

1
. Place all ingredients except lightly beaten egg 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.

For the Small Recipe

Grease a large baking sheet. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)

For the Medium Recipe

Grease a large baking sheet. Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 28 pieces. (Hint: First cut dough into 7 equal pieces, then cut each of those into 4 pieces.)

For the Large Recipe

Grease two large baking sheets. Divide dough in half. Gently roll and stretch each half of dough into an 18-inch rope. With a sharp knife, divide each rope into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)

3
. Roll each piece into a ball and place on baking sheet(s). 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 375°F. Brush rolls with the beaten egg. Bake for 10 to 12 minutes until brown.

5
. Remove from oven and serve either warm or cold.

BAKE CYCLE:
Dough

Small recipe yields 18 rolls

Medium recipe yields 28 rolls

Large recipe yields 36 rolls

NUTRITIONAL INFORMATION PER BUN

Calories 76.4 / Fat 2.1 grams / Carbohydrates 12 grams / Protein 2.2 grams / Fiber .4 gram / Sodium 147 milligrams / Cholesterol 19.2 milligrams

 

Caraway Rye Pan Rolls

These are rich, tender pan rolls—the perfect accompaniment to hearty split pea soup or a pork chop and sauerkraut supper.

SMALL RECIPE

WATER
²
⁄
₃
cup

SOUR
CREAM
¹
⁄
₃
cup

SALT
1½ teaspoons

SUGAR
2 teaspoons

ALL
-
PURPOSE
FLOUR
1½ cups

RYE
FLOUR
¾ cup

CARAWAY
SEEDS
2 teaspoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
¾ cup

SOUR
CREAM
½ cup

SALT
2 teaspoons

SUGAR
1 tablespoon

ALL
-
PURPOSE
FLOUR
2 cups

RYE
FLOUR
1 cup

CARAWAY
SEEDS
1 tablespoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1¼ cups

SOUR
CREAM
²
⁄
₃
cup

SALT
2 teaspoons

SUGAR
4 teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

RYE
FLOUR
1½ cups

CARAWAY
SEEDS
4 teaspoons

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 floured countertop or cutting board. (Note: This is a very sticky dough, so keep your hands and the countertop well covered with flour.) Gently roll and stretch dough into an 18-inch rope.

For the Small Recipe

Grease one 9-inch round or square cake pan. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.

For the Medium Recipe

Grease a 9 × 13 × 2-inch pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.

For the Large Recipe

Grease two 9-inch round or square cake pans. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place 9 in each pan.

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 rolls for 18 minutes until golden.

5
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 9 rolls

Medium recipe yields 12 rolls

Large recipe yields 18 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 67 / Fat 1.2 grams / Carbohydrates 12.1 grams / Protein 1.7 grams / Fiber 1 gram / Sodium 181 milligrams / Cholesterol 2.1 milligrams

 

Scandinavian Rye Rolls

You've probably never tasted a roll quite like this. It combines rye, orange, and a light anise flavor.

SMALL RECIPE

MILK
³
⁄
₈
cup

WATER
³
⁄
₈
cup

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
2 teaspoons

SALT
½ teaspoon

GRATED
ORANGE
RIND
1 tablespoon

FENNEL
SEEDS
½ teaspoon

ALL
-
PURPOSE
FLOUR
1
¹
⁄
₃
cups

RYE
FLOUR
²
⁄
₃
cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

MILK
½ cup

WATER
½ cup

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

SALT
½ teaspoon

GRATED
ORANGE
RIND
1½ tablespoons

FENNEL
SEEDS
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

RYE
FLOUR
1 cup

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

MILK
⁵
⁄
₈
cup

WATER
¾ cup

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
4 teaspoons

SALT
1 teaspoon

GRATED
ORANGE
RIND
2 tablespoons

FENNEL
SEEDS
1 teaspoon

ALL
-
PURPOSE
FLOUR
2
²
⁄
₃
cups

RYE
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 a 24-inch rope.

For the Small Recipe

Grease an 8- or 9-inch square baking pan. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.

For the Medium Recipe

Grease a 9 × 13 × 2-inch baking pan. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 small pieces.) Roll each into a ball and place in pan.

For the Large Recipe

Grease two 8- or 9-inch square baking pans. With a sharp knife, divide dough in half, then cut each half into 12 pieces; roll each into a ball and place in pans.

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 350°F. Bake for 20 to 25 minutes until golden.

5
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 12 rolls

Medium recipe yields 18 rolls

Large recipe yields 24 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 81.8 / Fat .8 gram / Carbohydrates 16.1 grams / Protein 2.3 grams / Fiber 1.3 grams / Sodium 190 milligrams / Cholesterol .3 milligram

 

Buckwheat Biscuits

These stouthearted biscuits go well with a bowl of soup for lunch or just served warm with homemade apricot jam at breakfast.

SMALL RECIPE

BUTTERMILK
1 cup

BUTTER
OR MARGARINE
1 tablespoon

MOLASSES
1 tablespoon

SUGAR
1 tablespoon

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

BUCKWHEAT
FLOUR
½ cup

BAKING
SODA
¼ teaspoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

MEDIUM RECIPE

BUTTERMILK
1¼ cups

BUTTER
OR MARGARINE
2 tablespoons

MOLASSES
1½ tablespoons

SUGAR
1½ tablespoons

SALT
1½ teaspoons

ALL
-
PURPOSE
FLOUR
3 cups

BUCKWHEAT
FLOUR
¾ cup