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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 340
% Daily Value**
Total Fat 7g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 77mg
Sodium 278mg
Total Carbohydrate 58g
Dietary Fiber 2g
Sugars 8g
Protein 12g
Vitamin A  4%Vitamin C  0%
Calcium  6%Iron  18%
Potassium  4%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter-Rich Roll and Bread

Date Added: July 17, 2009


1 Tablespoon Water hot
1 Egg beaten
1 Cup Milk fresh milk recipe
1 Cup Water dry milk recipe
1/4 Cup Sugar both
1 Egg beaten - both
2 Tablespoons Butter both
3/4 Teaspoon Salt both
4 Cups Bread Flour both
1 Tablespoon Milk Powder opt for dry
1 1/2 Teaspoons Dry Yeast both
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1. Select Dough setting When complete, remove dough.

2. Choose shaping method. Cover dough, let stand for 15 minutes Bake as directed in each shaping variation until golden brown.

3. Egg Glaze: Beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.

4. Traditional Loaf: On a lightly-floured surface, divide dough in half, shape each half into loaf shape.

5. Place in 2 greased 8x4 in loaf pans. Brush w/ egg glaze, if desired.

6. Cover dough, let stand for 15 minutes Bake at 375F for 25-35 minutes Makes 2 loaves.

7. Pan Rolls: On a lightly-floured surface, shape dough into a ball.

8. Divide dough into equal quarters. Cut each quarter into 6 pieces.

9. shape each piece into a ball. Place each ball in muffin cups.

10. Brush w/ egg glaze, if desired. Cover dough, let stand for 15 minutes Bake at 375F, 25-35 minutes Makes 24 rolls.

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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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