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ZOJIRUSHI BUTTER-RICH ROLL AND BREAD DOUGH
Source: Zojirushi Cookbook
FOR THE DOUGH:
1 cup milk
1/4 cup sugar
1 large egg
2 tablespoons butter
3/4 teaspoon salt
4 cups bread flour
1 1/2 teaspoons dry yeast
FOR THE EGG GLAZE:
1 large egg, beaten
1 tablespoon water
Place ingredients for the dough in bread machine pan. Select Dough setting.
When dough cycle is complete, remove dough. Choose shaping method variation below. Cover dough, let stand for 15 minutes.
Bake as directed in each shaping variation until golden brown.
TO MAKE THE EGG GLAZE:
Beat together egg and water. Brush generously over shaped loaves or rolls prior to baking.
TRADITIONAL LOAF (OVEN-BAKED):
Makes 2 loaves
On a lightly-floured surface, divide dough in half, shape each half into loaf shape. Place in 2 greased 8x4 inch loaf pans. Brush with egg glaze, if desired. Cover dough, let stand for 15 minutes.
Bake in a 375 degrees F oven for 25-35 minutes.
PAN ROLLS:
Makes 24 rolls
On a lightly-floured surface, shape dough into a ball. Divide dough into equal quarters. Cut each quarter into 6 pieces. Shape each piece into a ball. Place each ball in lightly greased muffin cups. Brush with egg glaze, if desired. Cover dough, let stand for 15 minutes.
Bake in a 375 degrees F oven 25-35 minutes.
CLOVERLEAF ROLLS:
Makes 24 rolls
On a lightly-floured surface, shape dough into a ball. Divide into quarters. Divide each quarter into 6 pieces. Cut each piece into 3 sections. Shape each into a ball.
Place 3 balls together in each of 24 lightly greased muffin cups. Brush with egg glaze, if desired. Cover dough, let stand for 15 minutes.
Bake in a 375 degrees F oven 25-35 minutes.
CINNAMON-RAISIN ROLLS:
Makes 12 rolls
Turn dough out onto a lightly-floured board. Roll out into a 12x14 inch rectangle.
Spread surface with 1/3 cup butter, thinly sliced. Sprinkle surface with 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon. Then sprinkle 1/2 cup raisins over dough.
Start with 12-inch side, roll dough jelly-roll style, pinch seam to seal. With seam side down, cut in 12 (1-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 in a 375 degrees F oven 10-15 minutes.
CINNAMON-RAISIN SWIRL LOAF:
Makes 2 loaves
On a lightly-floured surface, roll half of the dough to a 12x8 inch rectangle.
Melt 3 tablespoons butter. Brush over dough. Sprinkle dough with a mix of 1/3 cup sugar and 1 1/2 teaspoons ground cinnamon. Then sprinkle 1/2 cup raisins over dough.
Beginning with long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough together with fingertips. Place dough in a greased 9x5 inch loaf pan or on a large baking sheet. Allow to stand 15 minutes. Repeat using remaining dough if desired.
Bake in 375 degrees F oven 30-40 minutes or until golden brown.
When loaf is cool, glaze with a mixture of 1 cup sifted powdered sugar and 1 1/2 tablespoon milk.
BREAD STICKS:
Makes 24 breadsticks
Turn dough out onto a lightly-floured board and shape dough into a ball, divide into 24 equal pieces for 16 inch sticks. Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on oiled baking sheet. Allow to rise 30 minutes.
Brush with egg glaze, if desired. Bake at 400 degrees F 10-15 minutes.
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