Fantastic Butter Rolls or Bread Dough
Servings: 24 rolls
Calories: 133.4kcal
This is extra rich dough and can be used to make sweet rolls or bread that you shape and bake conventionally. Our preferred shape variation is the Dinner Rolls. Suggest making more than you expect using they go very fast. We usually make two or three batches. A bread machine is our preferred method for preparing the dough.
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Equipment
- Bread Machine Optional but makes it much easier
- Muffin tins depending on shape variation you chose
- 2 loaf pans depending on shape variation you chose
- 12 mini loaf pans depending on shape variation you chose
Ingredients
- 1 cup milk
- ½ cup butter softened
- ¼ cup sugar
- 2 large eggs lightly beaten
- ¼ teaspoon salt
- 4 cups flour all-purpose
- 1 package active dry yeast
Egg Glaze for Pretzels
- 1 egg beaten
- 1 tablespoon water
Instructions
Traditional method
- Mix and knead all of the ingredients in a mixing bowl. Then follow from step 4 from bread machine directions.
Bread machine
- Into baking pan pour milk and butter, add sugar, eggs, and salt. Measure flour into pan. Sprinkle the yeast over flour. Insert the pan securely into unit; Close lid. Select DOUGH” setting. Then press “START”. The ‘COMPLETE’ Light will flash when dough is finished.
- Preheat your oven to 375° F. for any of following variations.
- If using a bread machine remove pan from unit, pull out kneading rod(s). Turn dough out onto lightly floured surface.
- Choose shaping method below to shape dough.. Cover dough, let stand for 15 minutes. Bake as directed in each of the shaping variations until golden brown. Immediately remove from pans. Cool on racks. Makes about 24 rolls, 2 small 8×4 inch loaves.
- Shape Variations:
Traditional Loaf:
- With lightly floured hands, divide dough in half; shape each half into loaf shape; place into 2 greased 8×4 inch loaf pans. Brush "Egg Glaze" generously over shaped loaves. Continue as method directs. Bake for 25 to 35 minutes. Makes 2 loaves.
Dinner Rolls:
- On a lightly floured surface, shape dough into a ball. Divide into quarter. Cut each quarter into 6 pieces. Shape each piece into a ball; place one ball in each of 24 greased muffin cups.. Continue as method directs. Bake 20 to 25 minutes. Makes 24 rolls.
Soft- Pretzels
- On a lightly floured surface shape dough into a ball, divide into quarter. Cut each quarter of dough into 3 pieces. Roll each piece between palms of bands to make ropes about 10 inches long. Bring ends of one rope together to make a circle; twist the bottom 3 inches of each end together; fold back across opposite side of circle Tuck dough ends under circle. Brush pretzels with “Egg Glaze” and sprinkle with coarse salt. Bake at once or let stand a method directs for softer pretzels. Bake 18 to 25 minutes. Makes 12.
Notes
We love this dough, have enjoyed many dinner rolls and loaves of bread. We have not yet used it in soft pretzels but we rest assured those too will be great.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Made Ajustments? A Change for Next Time?
Nutrition
Calories: 133.4kcal | Carbohydrates: 18.6g | Protein: 3.4g | Fat: 5g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Trans Fat: 0.2g | Cholesterol: 33.7mg | Sodium: 67.6mg | Potassium: 49.8mg | Fiber: 0.6g | Sugar: 2.6g | Vitamin A: 167.1IU | Vitamin C: 0.001mg | Calcium: 20.3mg | Iron: 1.1mg
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