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Butter Rich Dough

A home-style Butter Rich Dough made with Milk, Sugar, Butter, Salt, and Bread Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/4 cup
• 2 tbsp
• 3/4 tsp
• 4 cup
• 1 1/2 tsp
• 1 tbsp
• 5 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Select Dough setting.

2. 2

   When complete, remove dough.

3. 3

   Choose shaping method.

4. 4

   Cover dough, let stand for 15 min. Bake as directed in each shaping variation until golden brown.

5. 5

   Traditional Loaf: On a lighly-floured surface, divide dough in half, shape each half into loaf shape.

6. 6

   Place in 2 greased 8x4 in loaf pans.

7. 7

   Brush w/ egg glaze, if desired.

8. 8

   Cover dough, let stand for 15 min. Bake at 375F for 25-35 min. Makes 2 loaves.

9. 9

   Pan Rolls: On a lighly-floured surface, shape dough into a ball.

10. 10

    Divide dough into equal quarters.

11. 11

    Cut each quarter into 6 pieces. shape each piece into a ball.

12. 12

    Place each ball in muffincups.

13. 13

    Brush w/ egg glaze, if desired.

14. 14

    Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes 24 rolls.

15. 15

    Cloverleaf Rolls: On a lighly-floured surface, shape dough into a ball.

16. 16

    Divid into quarters.

17. 17

    Divide each quarter into 6 pieces.

18. 18

    Cut each piece into 3 sections.

19. 19

    Shape each into a ball.

20. 20

    Place 3 balls together in each muffin cup.

21. 21

    Brush w/ egg glaze, if desired.

22. 22

    Cover dough, let stand for 15 min. Bake at 375F, 25-35 min. Makes 24 rolls.

23. 23

    Cinnamon-Raisin Rolls: Turn dough out onto a lightly-floured board.

24. 24

    Roll out into a 12x14 inch rectangle.

25. 25

    Spread surface with 1/3 cup butter, thinly sliced.

26. 26

    Sprinkle surface w/ 1/3 cup brown sugar, 11/2 teaspoons cinnamon.

27. 27

    Then sprinkle 1/2 cup raisins over dough.

28. 28

    Start w/ 12-in side, roll dough jelly-roll style, pinch seam to seal.

29. 29

    W/ seam side down, cut in (12) 1-inch pieces.

30. 30

    Place on a greased baking sheet 2 inches apart.

31. 31

    Cover lightly w/ damp towel, allow to rise in warm place until doubled, about 40 min. Bake 375F 10-15 min. Makes 12 rolls.

32. 32

    Cinnamon-Raisin Swirl Loaf: On a lighly-floured surface, roll half of the dough to a 12x8 inch rectangle. Melt 3 tablespoons butter.

33. 33

    Brush over dough.

34. 34

    Sprinkle dough w/ a mix of 1/3 cup sugar and 1 1/2 teaspoons ground cinnamon.

35. 35

    Then sprinkle 1/2 cup rasins over dough.

36. 36

    Beginning w/ long side of dough, roll up jelly roll-style.

37. 37

    Seal ends by pinching edges of dough together w/ fingertips.

38. 38

    Place dough in a greased 9x5 inch loaf pan or on a large baking sheet.

39. 39

    Allow to stand 15 min. Repeat using remaing dough if desired.

40. 40

    Bake at 375F 30-40 or until golden brown.

41. 41

    Bread Sticks: Turn dough out onto a lightly-floured board and shape dough into a ball, divide into 24 equal pieces for 16 inch sticks.

42. 42

    Roll each piece of dough into thin 16-inch ropes. Arrange ropes about 1 inch apart on oiled baking sheet. Allow to rise 30 min.

43. 43

    Brush w/ egg glaze, if desired. Bake at 400F 10-15 min. Makes 24 breadsticks.