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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: September 12, 2009


1 1/3 Cups Milk nonfat
5 Tablespoons Butter (1/4 stick) cut into 6 pieces
2 1/2 Unit Eggs large,just whites
1/4 Cup Sugar Brown Water
2 Teaspoons Salt (non iodized)
4 Cups Bread Flour up to 4 1/2 cups
2 1/2 Teaspoons Yeast Dry Active
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1. Recipe by: Donna German - The Bread Machine Cookbook Divide dough into 16 large balls and an equal number of small balls.

2. Place large balls of dough into muffin tins; press down in the center of each one to form an indentation into which you place the small ball of dough.

3. Let rise for about 40 minutes. Brush tops with a mixture of 1 beaten egg and 1 Tbs, sugar; bake in a preheated 375F oven for 15 - 20 minutes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Yeast, Butter, Gluten, Natural Sweeteners allergies.
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