Butter Rich Roll and Bread Dough (Bread Machine)

This recipe is designed for the "Dough" setting of a bread machine. This mildly sweet dough can be used to make sweet rolls, dinner breads, and other types or variations.

1 cups milk
1/2 cup butter or margarine, softened
1/4 cups sugar
2 large eggs, lightly beaten
3/4 teaspoons salt
4 cups (1 pound) all-purpose flour or bread flour
Egg glaze:
1 beaten egg
1 tablespoon water

Into pan pour milk and butter, ass sugar eggs and slat. Measure flour into the span and then sprinkle the yeast over the flour. Process on "dough " cycle

Preheat oven to 375 degrees F. When dough cycle is finished turn out dough onto flour surface. Shape into desired variation. Cover dough and let stand for 15 minutes. Bake as desired shape. Immediately remove from pans; cool on racks. Makes about 24 rolls, 2 small 8x4 inch loves or 24 breadsticks.

Traditional Loaf: Divide in half. Shape each half into loaf, place in 2 greased 8x4 inch loaf pans, Continue as method directs, Bake for 25 to 35 minutes. Makes 2 loafs

Pan Rolls:On a llighly floured surface shape dough into floured surface. Shape dough into a ball. Divide into quarters, Cut each quarter into 6 pieces. Shape each piece into a ball. Place balls into baking pan. Let rise for 15 minutes. Bake for 20 to 25 minutes. Makes 24 rolls.

Breadsticks: On a lightly floured surface shape dough into a ball, divide into quarters. divide each quatter into 6 pieces. Roll each piece between the palum fo hands to make ropes about 6 to 8 inches long. Sprinkle sesame or poppy seeds, if desired. Bake 12 to 15 minutes . Makes 24.

Soft Pretzels: On alighlty foured surface shape dough into a ball, divide into half, divide into quarters. Cut each quater fo dough into 3 pieces. Roll each piece between plams of hands to make roipes of dough about 10 inches long. Bring each of the ends together to make a full circle. Tuck dough end in each circle. Brushprezels with Egg Glaze adn sprinkle with coarse salt. Bake at once or lwt stand to rise double to make softer prezels. Bake 18 to 45 minutes. Makes 12.

Cinnamon Raisin Swirl Loaf: On a lighly floured surface roll half of the sweet dough to a 12x8 inch surface. Melt 3 tablspoons butter or margarine. Brush over dough. Sprinkle with a mixture of 1/3 cup sugar and 1 1/2 teeapoons cinnamon. then sprinkle 1/2 cup raisin s over dough. Beginning with lon side of cough roll up jelly roll style. Seal ends with fingertips. Place dough on a greased 5x5 inch loaf pan. Let rise until double. Bake 30 to 40 minutes or until deep golden brown. When loaf is cool glaxw with a mixture of 1 cup sifted powdered sugar and 1 1/2 tablesppons milk and 1/2 teasppon vanilla (optional)

Cinnamon Rasin Rolls: Follw directions for shaping and filling cinnamon Raisin loaf. after rolling up dough and sealing ; slice crosswise into 12 slices. Place slice crosswise into greased 9 inch round pan. Let rise double. Bake 20 to 25 minutes. Turn rolls dout and frost for "Cinnamon Loaf".