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Tuesday, November 23, 2010

Soft Rolls...just in time for Thanksgiving!

Are you hosting Thanksgiving this year? I am. First time. I sat down and mapped out the menu and immediately realized the difficulties of doing this with one oven. But it will work out.

Ed's one requirement for the meal is soft rolls. Which is good, because I happen to have just tried this recipe and it's wonderful - buttery, rich, pull-apart tender, ever-so-slightly sweet. I have only made the pan roll recipe, but the variations that follow look promising as well. And the fact that the dough makes itself in the bread machine while I am busy doing other things, and only has one short additional rise, makes this a PERFECT Thanksgiving recipe. Gobble, gobble!
Butter-Rich Roll and Bread Dough
1 1/3 cups water
1/2 cup butter
6 tablespoons granulated sugar
1 large egg
1 teaspoon salt
4 1/2 cups bread flour
1/4 cup dry milk

2 teaspoons active dry yeast

Egg Glaze:
1 egg, lightly beaten
2 teaspoons water

Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as recipe directs.

Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls prior to baking. Bake as directed in each recipe until golden brown.

Pan Rolls:
Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on lightly greased or sprayed cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 20 to 30 minutes or until dough rises. Bake at 375 degrees F 15 to 20 minutes. Makes 32 rolls.

Cinnamon-Raisin Rolls:
Prepare Butter-Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Roll each half into an 8 x 9-inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over dough. Start with 8 inch side and roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 8 one-inch pieces. Place on a greased baking sheet 2 inches apart. Cover lightly with damp towel, allow to rise in warm place until doubled, about 40 minutes. Bake at 375 degrees F for 10 to 20 minutes. Makes 16 rolls.

Cinnamon-Raisin Swirl Loaf:
Prepare Butter-Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough into an 8 x 5-inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Bake at 375 degrees F for 30 or 40 minutes or until golden brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk. Makes 4 loaves.

*Optional - add 1/4 cup of brown sugar also to cinnamon sugar mix.

*You can make bread sticks, bread loaf or cloverleaf rolls also. Sprinkle salt or sesame seeds on after the egg glaze.

Recipe from

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