Best Bread Machine Buns

niedziela, 26 stycznia 2014

Best Bread Machine Buns

Time: 2 hrs 15 mins

Ingredients

  • 1 1/4 cups milk
  • 1/4 cup white sugar
  • 1 tablespoon fast rising yeast or 1 tablespoon bread machine yeast
  • 1/4-1/3 cup olive oil
  • 3 3/4 cups bread flour
  • 1 teaspoon salt
  • 1 egg, lightly beaten

Directions

  • 1 Place the ingredients in bread machine pan in the following order: milk, oil, sugar, salt, beaten egg, and flour.
  • 2 Make a little well in the flour and add the yeast to flour.
  • 3 For rolls, select Dough Setting and press start.
  • 4 Shape dough into rolls when cycle is completed (my dough cycle is 2 hrs) and place dough rounds unto a lightly floured cookie sheet about 1 inch apart.
  • 5 Cover and let rise for about 45 minutes in warm draft free area (I let mine rise in a slightly warmed oven with the light bulb on).
  • 6 When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
  • 7 Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
  • 8 for up to 1 week.
  • 9 ********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
  • 10 Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
  • 11 Scald 1 cup milk.
  • 12 In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
  • 13 Stir in eggs and yeast.
  • 14 Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
  • 15 Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
  • 16 Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
  • 17 After first rise, punch down dough and knead for an additional 2-5 minutes.
  • 18 Form into desired shape and let rise again for 45 minutes to 1 hours.
  • 19 When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.

0 komentarze :

Prześlij komentarz