Bread Machine Magic (29 page)

For the Small Recipe

Grease one 12-cup muffin tin. With a sharp knife, divide dough into 12 pieces.

For the Medium Recipe

Grease two 12-cup muffin tins. With a sharp knife, divide dough into 18 pieces. (Hint: First cut dough into 6 equal pieces, then cut each of those into 3 pieces.)

For the Large Recipe

Grease two 12-cup muffin tins. With a sharp knife, divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.)

3
. Place rolls in muffin tin(s). Cover and let rise in a warm oven 20 to 30 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 400°F. Bake for 12 minutes until brown.

5
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 12 rolls

Medium recipe yields 18 rolls

Large recipe yields 24 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 96 / Fat 1.8 grams / Carbohydrates 17.4 grams / Protein 2.8 grams / Fiber 1.3 grams / Sodium 138 milligrams / Cholesterol 11.8 milligrams

 

Old-Fashioned Oatmeal Rolls

These are best served warm, but Lois's neighbor George claims they're also great cold, split in half, and filled with thinly sliced turkey.

SMALL RECIPE

OLD
-
FASHIONED ROLLED
OATS
²
⁄
₃
cup

MILK
¾ cup

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
2 teaspoons

SALT
½ teaspoon

ALL
-
PURPOSE
FLOUR
1
¹
⁄
₃
cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

MEDIUM RECIPE

OLD
-
FASHIONED ROLLED
OATS
1 cup

MILK
1 cup

BUTTER
OR MARGARINE
3 tablespoons

SUGAR
1 tablespoon

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

LARGE RECIPE

OLD
-
FASHIONED ROLLED
OATS
1
¹
⁄
₃
cups

MILK
1¼ cups

BUTTER
OR MARGARINE
¼ cup

SUGAR
4 teaspoons

SALT
1 teaspoon

ALL
-
PURPOSE
FLOUR
2
²
⁄
₃
cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MELTED
BUTTER
OR MARGARINE
3 tablespoons

1
. Place all ingredients except melted butter in bread pan, select Dough setting, and press Start.

2
. Grease a large baking sheet.

3
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into an 18-inch rope.

For the Small Recipe

With a sharp knife, divide dough into 8 pieces.

For the Medium Recipe

With a sharp knife, divide dough into 12 pieces.

For the Large Recipe

With a sharp knife, divide dough into 16 pieces.

4
. Roll each piece into a ball and flatten slightly; place on prepared baking sheet. With a sharp knife, cut an
X
in the top of each roll.

5
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

6
. Preheat oven to 425°F. Brush each roll with melted butter. Bake for 12 to 15 minutes until brown. (Note: Rolls will flatten out slightly during baking.)

7
. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 8 rolls

Medium recipe yields 12 rolls

Large recipe yields 16 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 147 / Fat 4.4 grams / Carbohydrates 22.4 grams / Protein 4.1 grams / Fiber 1.4 grams / Sodium 248 milligrams / Cholesterol .8 milligram

 

Butterhorn Rolls

Make these rolls just once and they will become one of your favorites. They look impressive, but they're deceptively simple to make because the dough is so easy to handle. They're rich, tender rolls—perfect for company dinners or festive holiday meals.

SMALL RECIPE

MILK
½ cup

EGG
1

OIL
¼ cup

SALT
½ teaspoon

SUGAR
¼ cup

ALL
-
PURPOSE
FLOUR
2 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
1 tablespoon

MEDIUM RECIPE

MILK
¾ cup

EGG
1

OIL
¹
⁄
₃
cup

SALT
1 teaspoon

SUGAR
¹
⁄
₃
cup

ALL
-
PURPOSE
FLOUR
3 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MELTED
BUTTER
OR MARGARINE
1½ tablespoons

LARGE RECIPE

MILK
⁷
⁄
₈
cup

EGG
2

OIL
½ cup

SALT
1½ teaspoons

SUGAR
½ cup

ALL
-
PURPOSE
FLOUR
4 cups

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

MELTED
BUTTER
OR MARGARINE
2 tablespoons

1
. Place dough ingredients except melted butter in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log.

For the Small Recipe

With a sharp knife, divide dough into 2 pieces; roll each piece into a ball.

For the Medium Recipe

With a sharp knife, divide dough into 3 pieces; roll each piece into a ball.

For the Large Recipe

With a sharp knife, divide dough into 4 pieces; roll each piece into a ball.

3
. With a rolling pin, roll each ball, one at a time, into a 9-inch circle. With a sharp knife or pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Starting at the wide end, roll up each wedge toward the point. Place rolls on an ungreased baking sheet, point side underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off and place covered dough in oven to rise. Remove pan from oven before preheating.)

4
. Preheat oven to 375°F. Brush rolls lightly with melted butter. Bake for 12 to 15 minutes until golden. Remove from oven and serve warm.

BAKE CYCLE:
Dough

Small recipe yields 16 rolls

Medium recipe yields 24 rolls

Large recipe yields 32 rolls

NUTRITIONAL INFORMATION PER ROLL

Calories 107 / Fat 4.2 grams / Carbohydrates 15.1 grams / Protein 2.2 grams / Fiber .5 gram / Sodium 104 milligrams / Cholesterol 9.2 milligrams

 

Garlic Cheese Rolls

These garlicky rolls are incredibly light and delicious hot out of the oven! We've also found that they go over very well at potluck suppers.

DOUGH

SMALL RECIPE

WATER
¾ cup

SALT
1 teaspoon

BUTTER
OR MARGARINE
1 tablespoon

SUGAR
2 tablespoons

ALL
-
PURPOSE
FLOUR
2 cups

NONFAT
DRY
MILK POWDER
1 tablespoon

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

MEDIUM RECIPE

WATER
1 cup

SALT
1½ teaspoons

BUTTER
OR MARGARINE
1½ tablespoons

SUGAR
3 tablespoons

ALL
-
PURPOSE
FLOUR
3 cups

NONFAT
DRY
MILK POWDER
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
1½ teaspoons

LARGE RECIPE

WATER
1¼ cups

SALT
2 teaspoons

BUTTER
OR MARGARINE
2 tablespoons

SUGAR
¼ cup

ALL
-
PURPOSE
FLOUR
4 cups

NONFAT
DRY
MILK POWDER
2 tablespoons

R
ED
S
TAR
BRAND ACTIVE
DRY
YEAST
2 teaspoons

TOPPING

SMALL RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

GARLIC
CLOVE
,
CRUSHED
1

FRESHLY
GRATED
PARMESAN
CHEESE
2 tablespoons

MEDIUM RECIPE

MELTED
BUTTER
OR MARGARINE
¼ cup

GARLIC
CLOVE
,
CRUSHED
1

FRESHLY
GRATED
PARMESAN
CHEESE
2 tablespoons

LARGE RECIPE

MELTED
BUTTER
OR MARGARINE
½ cup

GARLIC
CLOVE
,
CRUSHED
2

FRESHLY
GRATED
PARMESAN
CHEESE
¼ cup

1
. Place dough ingredients in bread pan, select Dough setting, and press Start.

2
. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope.

For the Small Recipe

Grease two 8-inch pie pans. With a sharp knife, divide dough into 16 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those in half.)

For the Medium Recipe

Grease two 8-inch pie pans. With a sharp knife, divide dough into 24 pieces. (Hint: First cut dough into 12 equal pieces, then cut each of those in half.)

For the Large Recipe

Grease three 8-inch pie pans. With a sharp knife, divide dough into 32 pieces. (Hint: First cut dough into 8 equal pieces, then cut each of those into 4 pieces.)

3
. Shape each piece into a ball and place in prepared pie pans. In a small bowl, combine butter and garlic; pour over rolls. Sprinkle with Parmesan cheese.

4
. Cover and let rise in a warm oven 30 to 45 minutes until doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place covered dough in oven to rise. Remove pan from oven before preheating.)

5
. Preheat oven to 375°F. Bake for 15 minutes until golden. Remove from oven, cut apart, and serve warm.

BAKE CYCLE:
Dough