Zojirushi BBCC-S15A Recipe Book page 17

Butter-Rich Roll
& Bread Dough
BUTTER-RICH ROLLS & BREAD DOUGH
Cloverleaf Rolls:
Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly floured surface, shape dough into a ball. Divide dough quarters. Divide each quarter into
6 pieces. Cut each piece into 3 sections. Shape each into a ball with palms of hands. Place 3 balls
together in each of 24 greased muffin cups.
2. Brush with egg glaze if desired.
3. Cover dough, let stand 15 minutes.
4. Bake at 375 degrees, 25 to 35 minutes.
Makes 24 rolls
Cinnamon-Raisin Rolls:
Prepare Butter-Rich Roll & Bread Dough.
1. Turn dough out onto a lightly floured board.
2. Roll out into a 12 x 14 inch rectangle. Spread surface with 1/3 cup butter, thinly sliced.
3. Sprinkle surface with 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon. Then sprinkle 1/2 cup raisins
over dough.
4. Start with 12-inch side, and roll dough jelly-roll style; pinch seam to seal. With seam side down, cut in
(12) 1-inch pieces.
5. 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.
6. Bake at 375 degrees for 10 to 15 minutes.
Makes 12 rolls.
Cinnamon-Raisin Swirl Loaf:
Prepare Butter-Rich Roll & Bread Dough.
1. On a lightly floured surface, roll half of the dough into a 12 x 8 inch rectangle. Melt 3 tablespoons
butter or margarine. Brush over dough.
2. Sprinkle dough with a mixture of 1/3 cup sugar and 1-1/2 teaspoons ground cinnamon. Then sprinkle
1/2 cup raisins over dough.
3. Beginning with long side of dough, roll up jelly roll-style. Seal ends by pinching edges of dough
together with fingertips.
4. Place dough in a greased 9 x 5 inch loaf pan or on a large baking sheet.
5. Allow to stand 15 minutes. Repeat, using remaining dough if desired.
6. Bake at 375 degrees 30 to 40 minutes or until golden brown.
7. When loaf is cool, glaze with a mixture of 1 cup sifted powdered sugar and 1-1/2 tablespoons milk.
Makes 2 loaves.
Bread Sticks:
Prepare Butter-Rich Roll & Bread Dough
1. Turn dough onto 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.
2. Brush with 1 beaten egg white and 1 Tablespoon water. Sprinkle with poppy or sesame seeds or coarse
salt if desired.
3. Bake at 400 degrees for 10 to 15 minutes.
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