8
Dinner Rolls and Bread Sticks
HOW TO SHAPE DINNER ROLLS
PAN ROLLS
Grease a 9×13×2-inch pan or an 8- or 9-inch square pan. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a ball, pull edges under to make smooth tops, and place in prepared pan ½ to 1 inch apart. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
CLOVERLEAF ROLLS
Grease a 12-cup muffin pan. Gently roll and stretch into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Cut each roll into thirds. Roll each piece into small balls; pull edges under to make smooth tops. Place 3 balls in each greased muffin cup. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
EASY CLOVERLEAF ROLLS
Grease a 12-cup muffin pan. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a ball, pull edges under to make smooth tops, and place in greased muffin cups. With clean scissors dipped in flour, cut the top of each roll in half, then crosswise into quarters. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
POSIES
Grease a large baking sheet. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a ball, pull edges under to make smooth tops, and flatten slightly. With scissors, snip six or eight ¼-inch-deep cuts around the edge of each ball. Place on prepared baking sheet. Brush tops with an egg glaze. Sprinkle with sesame or poppy seeds. Let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
TWISTS
Grease a large baking sheet. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a 12-inch rope. Fold rope in half and twist, pinching the end to seal. Place on prepared baking sheet. Brush with melted butter or margarine. Let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
KNOTS
Grease a large baking sheet. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a 10-inch rope. Tie each rope into a loose knot. Place on prepared baking sheet. Brush with melted butter or margarine. Let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
SNAILS
Grease a large baking sheet. Gently roll and stretch dough into a log shape. With a sharp knife or dough scraper, divide dough into the desired number of rolls. Roll each piece into a 12-inch rope. Hold one end of the rope (the center of the snail) in place on the baking sheet. Loosely coil the rest of the rope around the center; tuck the end underneath. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe. (Optional: Before baking, brush rolls with beaten egg; sprinkle with sesame or poppy seeds.)
PARKER HOUSE ROLLS
Grease a large baking sheet. With a rolling pin, roll out dough to a ¼-inch thickness. With a 2- to 2½-inch biscuit cutter, cut out rolls. Brush each with melted butter. Holding both ends of a clean pen or pencil (or a chopstick), press it into each roll slightly off center to make a crease. Fold the larger side over the smaller side; press the edges together lightly. Place on prepared baking sheet. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
BUTTERHORNS AND CRESCENT ROLLS
Grease a large baking sheet. With a sharp knife or dough scraper, divide large dough in quarters, medium dough into thirds, or small dough in half. Roll each piece into an 8- or 9-inch circle. With a knife or pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Separate the wedges. Starting at the wide end, roll up each wedge toward the point. Place on baking sheet with points underneath. For crescent rolls, curve each roll into a crescent shape by bringing the points slightly toward each other. Cover and let rise until doubled in size, about 30 to 45 minutes. Bake as directed in recipe.
FAN TANS
Butter a 12-cup muffin tin. With a rolling pin, roll dough into a 9×12-inch rectangle. Brush with melted butter. With a pizza cutter or sharp knife, cut 6 lengthwise strips about 1½ inches wide. Stack strips on top of each other, then cut crosswise into twelve 1-inch pieces. Place cut-side down in prepared muffin cups. Cover and let rise almost doubled in size, about 20 to 30 minutes. Bake as directed in recipe.
Annie’s Dinner Rolls
There are some wonderful people and recipes in cyberspace. These buttery dinner rolls are from our online friend Annie Miner.
SMALL LOAF
WATER ½ cup
EGG 1
BUTTER OR MARGARINE 3 tablespoons
SUGAR 3 tablespoons
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MELTED BUTTER or MARGARINE 2 tablespoons
MEDIUM LOAF
WATER 3⁄4 cup
EGG 1
BUTTER OR MARGARINE 4 tablespoons
SUGAR ¼ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
MELTED BUTTER or MARGARINE 3 tablespoons
LARGE LOAF
WATER 7⁄8 cup
EGG 2
BUTTER OR MARGARINE 6 tablespoons
SUGAR 6 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
MELTED BUTTER or MARGARINE ¼ cup
1. Place all 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.
3. With a rolling pin, roll out the dough ½ inch thick. Cut rolls with 3-inch biscuit cutter, rerolling the scraps of dough and cutting more rolls until all the dough has been used.
4. Place rolls on a large baking sheet and brush each with melted butter.
5. 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 375°F. Bake for 12 to 15 minutes until golden-brown.
7. Remove from oven and serve warm.
Small recipe yields 9 to 10 rolls
Medium recipe yields 13 to 15 rolls
Large recipe yields 18 to 20 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 145/Fat 4.6 grams/Carbohydrates 22.4 grams/Protein 3.2 grams/Fiber .8 grams/Sodium 212 milligrams/Cholesterol 14.2 milligrams
Aunt Catherine’s Buttermilk Rolls
Linda married into a family of marvelous Midwestern cooks—even her new father-in-law impressed her with his barbecuing skills. but it was Aunt Catherine’s dinner rolls that she heard her husband rave about most of all. Here’s that wonderful family recipe adapted for the bread machine. May they become legendary in your family, too.
SMALL LOAF
BUTTERMILK 3⁄8 cup
WATER 3⁄8 cup
SHORTENING 2 tablespoons
SUGAR 1 tablespoon
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1 teaspoon
MEDIUM LOAF
BUTTERMILK ½ cup
WATER ½ cup
SHORTENING 3 tablespoons
SUGAR 1½ tablespoons
SALT 1¼ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE LOAF
BUTTERMILK 3⁄4 cup
WATER 7⁄8 cup
SHORTENING ¼ cup
SUGAR 2 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place 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.
FOR THE SMALL RECIPE
Grease an 8- or 9-inch square baking pan. Gently roll and stretch dough into a 9-inch rope. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Grease a 9×13×2-inch baking pan. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Grease two 8- or 9-inch square baking pans. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
3. 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 400°F. Bake for 12 to 15 minutes until golden.
5. Remove from oven and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 123/Fat 3.1 grams/Carbohydrates 20.6 grams/Protein 2.9 grams/Fiber .7 grams/Sodium 200 milligrams/Cholesterol .3 milligrams
Bread Sticks Extraordinaire
Thanks to our good friend Bev Janson, we submit these pudgy bread sticks for your enjoyment. Bev came up with the unique idea of using our popular French Bread Extraordinaire recipe for the bread sticks, brushing the dough with buttermilk and then coating the bread sticks with a mixture of seeds and nuts.
SMALL LOAF
BUTTERMILK ¼ cup
UNSALTED SUNFLOWER SEEDS 2 tablespoons
SESAME SEEDS 2 tablespoons
OLD-FASHIONED OATS 2 tablespoons
POPPY SEEDS 2 tablespoons
FINELY CHOPPED PINE NUTS 2 tablespoons
MEDIUM LOAF
BUTTERMILK 1⁄3 cup
UNSALTED SUNFLOWER SEEDS 3 tablespoons
SESAME SEEDS 3 tablespoons
OLD-FASHIONED OATS 3 tablespoons
POPPY SEEDS 3 tablespoons
FINELY CHOPPED PINE NUTS 3 tablespoons
LARGE LOAF
BUTTERMILK ½ cup
UNSALTED SUNFLOWER SEEDS 4 tablespoons
SESAME SEEDS 4 tablespoons
OLD-FASHIONED OATS 4 tablespoons
POPPY SEEDS 4 tablespoons
FINELY CHOPPED PINE NUTS 4 tablespoons
French Bread Extraordinaire dough, small, medium, and large recipes (see here) (see Note below)
COARSE KOSHER SALT, TO TASTE (OPTIONAL)
1. Grease a large baking sheet.
FOR THE SMALL RECIPE
Gently roll and stretch dough into an 8-inch log. With a sharp knife, divide dough into 8 pieces and roll each into an 8- to 10-inch-long bread stick.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces and roll each into an 8- to 10-inch-long bread stick.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 16-inch log. With a sharp knife, divide dough into 16 pieces and roll each into an 8- to 10-inch-long bread stick.
2. In a jelly-roll pan, combine the seeds, oats, and nuts.
3. Brush each bread stick liberally with buttermilk on all sides. Roll each in the seed mixture to coat thoroughly. Place on prepared baking sheet.
4. Let bread sticks rise in a warm oven 30 minutes. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place dough in oven to rise. Remove pan from oven before preheating.)
5. Preheat oven to 450°F. Just before baking, place three handfuls of ice cubes in a jelly-roll pan and place it on the bottom shelf of the oven. This will create steam and produce a crisper crust. Place the bread stick pan on the shelf above it. Bake for 15 to 20 minutes.
6. Remove from oven and cool on wire racks.
NOTE: You can shorten the French Bread Extraordinaire recipe by omitting the two risings in Step 2 of the French Bread Extraordinaire recipe (see here).
Small recipe yields 8 bread sticks
Medium recipe yields 12 bread sticks
Large recipe yields 16 bread sticks
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER BREAD STICK
Calories 179/Fat 3.9 grams/Carbohydrates 30.3 grams/Protein 5.8 grams/Fiber 1.7 grams/Sodium 274 milligrams/Cholesterol .2 milligrams
Butter Rolls
Rich, meltingly flavorful, and tender, these rolls will fill the bill at any meal. The dough is so easy to work with, you’ll find yourself making these dinner rolls time and again for family, friends, and dinner guests.
SMALL LOAF
MILK ½ cup
EGG 1
SOFTENED BUTTER ¼ cup
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
MILK 3⁄4 cup
EGG 1
SOFTENED BUTTER 6 tablespoons
SUGAR 3 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE LOAF
MILK 7⁄8 cup
EGG 2
SOFTENED BUTTER ½ cup
SUGAR ¼ cup
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
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.
3. Lightly grease a large baking sheet or muffin pan.
FOR THE SMALL RECIPE
Gently roll and stretch dough into an 8-inch rope. With a sharp knife, divide dough into 8 pieces; shape as desired (see here) and place on prepared baking sheet or muffin pan.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; shape as desired (see here) and place on prepared baking sheet or muffin pan.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 16-inch rope. With a sharp knife, divide dough into 16 pieces; shape as desired (see here) and place on prepared baking sheet or muffin pan.
4. Cover and let rise in a warm oven 15 minutes. (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 400°F. Bake for 12 to 15 minutes until golden.
6. Remove from oven and serve warm.
Small recipe yields 8 rolls
Medium recipe yields 12 rolls
Large recipe yields 16 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 190/Fat 6.6 grams/Carbohydrates 27.8 grams/Protein 4.5 grams/Fiber 1 gram/Sodium 329 milligrams/Cholesterol 34 milligrams
Corrine’s Lemon Sour Cream Rolls
These luscious rolls are so versatile, you can serve them in the morning with breakfast, in the afternoon with tea, or in the evening with dinner. It’s a recipe that was created to share with special friends. Count yourself very lucky if you have a Corrine Davis in your life, too—a feisty friend with a loving heart and an open door.
SMALL LOAF
SOUR CREAM 2⁄3 cup
EGG 1
SUGAR ¼ cup
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
GRATED LEMON PEEL 1½ tablespoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
SOUR CREAM 1 cup
EGG 2
SUGAR 3⁄8 cup
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 3¼ cups
GRATED LEMON PEEL 2 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE LOAF
SOUR CREAM 11⁄3 cups cups
EGG 2
SUGAR ½ cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
GRATED LEMON PEEL 3 tablespoons
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
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.
FOR THE SMALL RECIPE
Grease an 8- or 9-inch square dark baking pan. Gently roll and stretch dough into a 9-inch log. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Grease a 9×13×2-inch dark baking pan. Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Grease two 8- or 9-inch square dark baking pans. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
3. 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. Bake for 15 to 20 minutes until golden.
5. Remove from oven and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 159/Fat 3.7 grams/Carbohydrates 26.9 grams/Protein 4.1 grams/Fiber .9 grams/Sodium 147 milligrams/Cholesterol 24.1 milligrams
Garlic Cheese Bread Sticks
If you plan to make these for family or friends, you’d better make the large batch. In fact, these disappear so fast that no matter how many you make, it won’t be enough.
DOUGH
SMALL LOAF
WATER 3⁄4 cup
BUTTER OR MARGARINE 2 teaspoons
SUGAR 1 teaspoon
SALT 1 teaspoon
BREAD FLOUR 2 cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
WATER 1 cup
BUTTER OR MARGARINE 1 tablespoon
SUGAR 1½ teaspoons
SALT 1½ teaspoons
BREAD FLOUR 3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE LOAF
WATER 13⁄8 cups
BUTTER OR MARGARINE 4 teaspoons
SUGAR 2 teaspoons
SALT 2 teaspoons
BREAD FLOUR 4 cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
1. Place ingredients in bread pan, except for the melted butter, olive oil, garlic, and Parmesan cheese. 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.
3. Grease a large baking sheet. You’ll need two for the Large recipe.
FOR THE SMALL RECIPE
With a rolling pin, roll the dough into a 9×10-inch rectangle.
FOR THE MEDIUM RECIPE
With a rolling pin, roll the dough into a 9×14-inch rectangle.
FOR THE LARGE RECIPE
With a rolling pin, roll the dough into two 9×10-inch rectangles.
4. Place dough on prepared baking sheet(s). With a pizza wheel, cut the dough rectangle(s) lengthwise into six 1½-inch-wide strips, then cut in half crosswise to create 12 bread sticks. Separate slightly.
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.)
TOPPING
SMALL LOAF
MELTED BUTTER OR MARGARINE 2 tablespoons
OLIVE OIL 2 tablespoons
CLOVE GARLIC, MINCED 1
FRESHLY GRATED PARMESEAN CHEESE1 tablespoon
MEDIUM LOAF
MELTED BUTTER OR MARGARINE 3 tablespoons
OLIVE OIL 3 tablespoons
CLOVE GARLIC, MINCED 2
FRESHLY GRATED PARMESEAN CHEESE 4 teaspoons
LARGE LOAF
MELTED BUTTER OR MARGARINE ¼ cup
OLIVE OIL ¼ cup
CLOVE GARLIC, MINCED 2
FRESHLY GRATED PARMESEAN CHEESE 2 tablespoons
6. Combine topping ingredients and brush half the mixture over the bread sticks.
7. Preheat oven to 375°F. Bake for 15 to 20 minutes. Remove from oven and brush each again with remaining garlic butter. Serve warm.
CREATIVE SUGGESTIONS:
1. For thinner bread sticks, cut the dough rectangle(s) lengthwise into nine 1-inch-wide strips.
2. For an herb flavor, add a dash of Italian herb seasoning to the garlic butter.
3. Lightly sprinkle some kosher salt on top of the bread sticks before baking.
4. For a chewier, softer bread stick, add ¼ cup (small recipe), 1⁄3 cup (medium recipe), or ½ cup (large recipe) instant potato flakes and 2 tablespoons more water.
Small recipe yields 12 bread sticks
Medium recipe yields 12 bread sticks
Large recipe yields 24 bread sticks
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER BREAD STICK
Calories 158/Fat 4.8 grams/Carbohydrates 24.5 grams/Protein 3.6 grams/Fiber 1 gram/Sodium 310 milligrams/Cholesterol .3 milligrams
Heavenly Herb Rolls
When you pop these in the oven, your guests will wander into the kitchen and want to know what that heavenly aroma is. These dinner rolls go well with any meal—from backyard barbecue to formal banquet.
SMALL LOAF
MILK 5⁄8 cup
OIL 2 tablespoons
SUGAR 1 teaspoon
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
CHOPPED ONION ¼ cup
DRIED DILL ½ teaspoon
DRIED BASIL ½ teaspoon
DRIED OREGANO ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
MILK 1 cup
OIL 3 tablespoons
SUGAR 1½ teaspoons
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 3 cups
CHOPPED ONION 1⁄3 cup
DRIED DILL 3⁄4 teaspoon
DRIED BASIL 3⁄4 teaspoon
DRIED OREGANO 3⁄4 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE LOAF
MILK 1¼ cups
OIL ¼ cup
SUGAR 2 teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
CHOPPED ONION ½ cup
DRIED DILL 1 teaspoon
DRIED BASIL 1 teaspoon
DRIED OREGANO 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
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.
3. Grease a large baking sheet. You’ll need two for the large recipe.
FOR THE SMALL RECIPE
Gently roll and stretch dough into a 9-inch log. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into an 14-inch log. With a sharp knife, divide dough into 14 pieces; roll each into a ball and place on prepared baking sheet.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 18-inch log. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place on prepared baking sheet.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (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 425°F. Bake for 12 to 15 minutes until golden-brown.
6. Remove from oven and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 14 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 106/Fat 2.6 grams/Carbohydrates 17.4 grams/Protein 2.8 grams/Fiber .7 grams/Sodium 96.5 milligrams/Cholesterol .6 milligrams
Honey Whole Wheat Rolls
Sometimes nothing goes better with a meal than these rich-tasting whole wheat rolls. We also like to split them in half and use them for small sandwiches—tuna salad, ham and cheese, turkey and avocado … a feast in a fist.
SMALL LOAF
BUTTERMILK 3⁄4 cup
OIL 2 tablespoons
HONEY 2 tablespoons
SALT 3⁄4 teaspoon
WHOLE WHEAT FLOUR 11⁄3 cups
ALL-PURPOSE FLOUR 2⁄3 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM LOAF
BUTTERMILK 1 cup
OIL 3 tablespoons
HONEY 3 tablespoons
SALT 1 teaspoon
WHOLE WHEAT FLOUR 2 cups
ALL-PURPOSE FLOUR 1 cup
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE LOAF
BUTTERMILK 15⁄8 cups
OIL ¼ cup
HONEY ¼ cup
SALT 1½ teaspoons
WHOLE WHEAT FLOUR 22⁄3 cups
ALL-PURPOSE FLOUR 11⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
1. Place 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.
FOR THE SMALL RECIPE
Grease an 8- or 9-inch square baking pan. Gently roll and stretch dough into a 9-inch rope. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Grease a 9×13×2-inch baking pan. Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Grease two 8- or 9-inch square baking pans. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
3. 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 400°F. Bake for 12 to 15 minutes.
5. Remove from oven and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 160/Fat 4 grams/Carbohydrates 27.7 grams/Protein 4.5 grams/Fiber 2.9 grams/Sodium 198 milligrams/Cholesterol .7 milligrams
Jalapeño Cheese Rolls
Here’s a dinner roll that bites back! If you like them hot, double the amount of peppers. If you prefer a milder version, omit the peppers or switch to the canned diced green chilies.
SMALL
MILK 3⁄8 cup
WATER ¼ cup
SUGAR 1½ tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 2 cups
GRATED MONTEREY JACK CHEESE WITH JALAPEÑO PEPPERS 3⁄4 cup (3 ounces)
SEEDED AND CHOPPED, FRESH, OR CANNED JALAPEÑO PEPPERS 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
MILK ½ cup
WATER ½ cup
SUGAR 2 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 3 cups
GRATED MONTEREY JACK CHEESE WITH JALAPEÑO PEPPERS 1 cup (4 ounces)
SEEDED AND CHOPPED, FRESH, OR CANNED JALAPEÑO PEPPERS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE
MILK 3⁄4 cup
WATER 3⁄4 cup
SUGAR 3 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 4 cups
GRATED MONTEREY JACK CHEESE WITH JALAPEÑO PEPPERS 1½ cups (6 ounces)
SEEDED AND CHOPPED, FRESH, OR CANNED JALAPEÑO PEPPERS 1 tablespoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
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.
3. Grease a muffin pan. You’ll need two for the large recipe.
FOR THE SMALL RECIPE
Gently roll and stretch dough into a 12-inch rope. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 24-inch rope. With a sharp knife, divide dough into 24 pieces; roll each into a ball and place in pans.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (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 12 to 15 minutes until golden.
6. Remove from oven and serve warm.
Small recipe yields 12 rolls
Medium recipe yields 18 rolls
Large recipe yields 24 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 108/Fat 2.2 grams/Carbohydrates 17.7 grams/Protein 4 grams/Fiber .6 grams/Sodium 220 milligrams/Cholesterol 5.8 milligrams
Orange Rye Rolls
Try something a little different in a dinner roll tonight. Bake up a batch of these and see your family smile.
SMALL
BUTTERMILK 7⁄8 cup
OIL 1 tablespoon
HONEY 1½ tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 11⁄3 cups
RYE FLOUR 2⁄3 cup
GRATED ORANGE RIND 2 teaspoons
CARAWAY SEEDS 1 teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
BUTTERMILK 11⁄8 cup
OIL 1½ tablespoons
HONEY 2 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 2 cups
RYE FLOUR 1 cup
GRATED ORANGE RIND 1 tablespoon
CARAWAY SEEDS 1½ teaspoons
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
LARGE
BUTTERMILK 13⁄8 cups
OIL 2 tablespoons
HONEY 3 tablespoons
SALT 2 teaspoons
ALL-PURPOSE FLOUR 22⁄3 cups
RYE FLOUR 11⁄3 cups
GRATED ORANGE RIND 4 teaspoons
CARAWAY SEEDS 2 teaspoons
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
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.
3. Grease a large baking sheet.
FOR THE SMALL RECIPE
Gently roll and stretch dough into an 8-inch log. With a sharp knife, divide dough into 8 pieces; roll each into a 10-inch-long rope and coil into snail shape on the prepared baking sheet.
FOR THE MEDIUM RECIPE
Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces; roll each into a 10-inch-long rope and coil into snail shape on the prepared baking sheet.
FOR THE LARGE RECIPE
Gently roll and stretch dough into a 16-inch log. With a sharp knife, divide dough into 16 pieces; roll each into a 10-inch-long rope and coil into snail shape on the prepared baking sheet.
4. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (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 12 to 15 minutes until golden-brown.
6. Remove from oven and serve warm.
Small recipe yields 8 rolls
Medium recipe yields 12 rolls
Large recipe yields 16 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 143/Fat 2.3 grams/Carbohydrates 26.6 grams/Protein 3.8 grams/Fiber 2 grams/Sodium 289 milligrams/Cholesterol .8 milligrams
Petite Brioche
French brioche are those cute little rolls with the topknot. They’re the perfect accompaniment to a cup of steaming coffee at breakfast or just as good scooped out and filled with a seafood salad. To make these rich egg rolls, you should use fluted brioche tins or a muffin pan. Also note that the dough is easiest to handle if it’s refrigerated for 4 to 12 hours before shaping. As rich as they are, they dry out quickly, so these brioche should be eaten the same day they’re baked. Wait … don’t toss out the day-old remainders! Turn them into mini French toasts or a lush bread pudding.
SMALL
EGGS 3
BUTTER ½ cup
SUGAR 1½ tablespoons
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 2¼ cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
EGG YOLK BEATEN WITH 1 TABLESPOON MILK 1
MEDIUM
EGGS 4
BUTTER 3⁄4 cup
SUGAR 2 tablespoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 31⁄3 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
EGG YOLK BEATEN WITH 1 TABLESPOON MILK 1
LARGE
EGGS 6
BUTTER 1 cup
SUGAR 3 tablespoons
SALT 1½ teaspoons
ALL-PURPOSE FLOUR 4½ cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
EGG YOLK BEATEN WITH 1 TABLESPOON MILK 1
1. Place all ingredients in bread pan except egg yolk and milk mixture, 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. Place the dough in an oiled plastic bag and refrigerate it from 4 hours to overnight. Chilling the dough makes it easier to shape and improves the flavor.
3. After the dough has been chilled, butter small brioche tins or a muffin pan.
FOR THE SMALL RECIPE
With a sharp knife, divide the cold dough into 4 equal pieces. Set aside one piece. Cut the remaining 3 pieces into 4 segments. Roll these 12 pieces into balls and place 1 in each prepared brioche tin, making a large hole in the center of each with your finger. With a sharp knife, cut the remaining piece of dough into 12 pieces about the size of a large marble. Roll each into a ball and place in the hole in each roll.
FOR THE MEDIUM RECIPE
With a sharp knife, divide the cold dough into 4 equal pieces. Set aside 1 piece. Cut the remaining 3 pieces into 6 segments. Roll these 18 pieces into balls and place 1 in each prepared brioche tin, making a large hole in the center of each with your finger. With a sharp knife, cut the remaining piece of dough into 18 small pieces about the size of a large marble. Roll each into a ball and place in the hole in each roll.
FOR THE LARGE RECIPE
With a sharp knife, divide the cold dough into 4 equal pieces. Set aside 1 piece. Cut the remaining 3 pieces into 8 segments. Roll these 24 pieces into balls and place 1 in each prepared brioche tin, making a hole in the center of each with your finger. With a sharp knife, cut the remaining piece of dough into 24 small pieces about the size of a large marble. Roll each into a ball and place in the hole in each roll.
4. Place the brioche tins on a large baking sheet. Let the rolls rise in a warm oven 60 to 90 minutes until almost doubled in size. (Hint: To warm oven slightly, turn oven on Warm setting for 1 minute, then turn it off, and place dough in oven to rise. Remove pan from oven before preheating.)
5. After rolls have risen, gently brush the egg yolk mixture over the top of each roll.
6. Preheat oven to 375°F. Bake for 10 to 15 minutes until golden-brown.
7. Remove from oven, turn rolls out of pans, and cool on wire rack.
Small recipe yields 12 rolls
Medium recipe yields 18 rolls
Large recipe yields 24 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 178/Fat 9.3 grams/Carbohydrates 19.1 grams/Protein 4.3 grams/Fiber .7 grams/Sodium 137 milligrams/Cholesterol 80 milligrams
Sweet Hawaiian Rolls
Save your pennies! These luscious rolls are every bit as good as any you’ll find in the market. They tend to burn so be sure and cover them with foil after ten minutes in the oven.
SMALL
MILK ¼ cup
EGG 1
EGG YOLK 1
BUTTER OR MARGARINE 2 tablespoons
POTATO, BOILED AND MASHED 1 small (4 ounces)
SUGAR 6 tablespoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2¼ cups
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
MILK ¼ cup
EGG 2
EGG YOLK 1
BUTTER OR MARGARINE 3 tablespoons
POTATO, BOILED AND MASHED 1 medium (6 ounces)
SUGAR ½ cup + 1 tablespoon
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 33⁄8 cups
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
MILK ½ cup
EGG 2
EGG YOLK 2
BUTTER OR MARGARINE ¼ cup
POTATO, BOILED AND MASHED 1 large (8 ounces)
SUGAR 3⁄4 cup
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4½ cups
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
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.
FOR THE SMALL RECIPE
Grease an 8- or 9-inch square baking pan. Gently roll and stretch dough into a 9-inch log. With a sharp knife, divide dough into 9 pieces; roll each into a ball and place in pan.
FOR THE MEDIUM RECIPE
Grease a 9×13×2-inch baking pan. Gently roll and stretch dough into a 12-inch log. With a sharp knife, divide dough into 12 pieces; roll each into a ball and place in pan.
FOR THE LARGE RECIPE
Grease two 8- or 9-inch square baking pans. Gently roll and stretch dough into an 18-inch rope. With a sharp knife, divide dough into 18 pieces; roll each into a ball and place in pans.
3. 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 350°F. Bake for 15 to 20 minutes, covering rolls with foil after the first 10 minutes to prevent burning.
5. Remove from oven and serve warm.
Small recipe yields 9 rolls
Medium recipe yields 12 rolls
Large recipe yields 18 rolls
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER ROLL
Calories 217/Fat 3.9 grams/Carbohydrates 39.5 grams/Protein 5.6 grams/Fiber 1.3 grams/Sodium 185 milligrams/Cholesterol 53.6 milligrams
Tomato Basil Bread Sticks
The perfect accompaniment to pasta or soup, these tomato-y bread sticks look smashing in a tall glass on the table. They are a little taste of Italy in every bite.
DOUGH
SMALL
WATER 3⁄8 cup
EGG 1
TOMATO PASTE 3⁄8 cup
OLIVE OIL 1½ tablespoons
SUGAR 2 teaspoons
SALT ½ teaspoon
ALL-PURPOSE FLOUR 2 cups
DRIED MINCED ONION 1 teaspoon
DRIED BASIL 1½ teaspoons
GARLIC POWDER ¼ teaspoon
GROUND NUTMEG ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 1½ teaspoons
MEDIUM
WATER ½ cup
EGG 1
TOMATO PASTE ½ cup
OLIVE OIL 2 tablespoons
SUGAR 1 tablespoon
SALT 3⁄4 teaspoon
ALL-PURPOSE FLOUR 3 cups
DRIED MINCED ONION 1½ teaspoons
DRIED BASIL 2 teaspoons
GARLIC POWDER heaping ¼ teaspoon
GROUND NUTMEG heaping ¼ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2 teaspoons
LARGE
WATER ½ cup
EGG 2
TOMATO PASTE 3⁄4 cup
OLIVE OIL 3 tablespoons
SUGAR 4 teaspoons
SALT 1 teaspoon
ALL-PURPOSE FLOUR 4 cups
DRIED MINCED ONION 2 teaspoons
DRIED BASIL 1 tablespoon
GARLIC POWDER ½ teaspoon
GROUND NUTMEG ½ teaspoon
RED STAR BRAND ACTIVE DRY YEAST 2½ teaspoons
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 20-inch rope.
3. Grease 2 baking sheets. Preheat oven to 350°F.
FOR THE SMALL RECIPE
With a sharp knife, divide dough into 24 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those in half.)
FOR THE MEDIUM RECIPE
With a sharp knife, divide dough into 32 pieces. (Hint: First cut the dough into 8 equal pieces, then cut each of those into 4 small pieces.)
FOR THE LARGE RECIPE
With a sharp knife, divide dough into 48 pieces. (Hint: First cut the dough into 12 equal pieces, then cut each of those into 4 small pieces.)
TOPPING
EGG 1
WATER 1 teaspoon
COARSE SALT TO TASTE
4. Roll each piece of dough into an 8-inch stick; place on prepared baking sheets. Combine 1 egg and 1 teaspoon water for the topping and brush mixture over each bread stick. Sprinkle with coarse salt, if desired.
5. Bake for 20 to 25 minutes. Remove from oven. Remove bread sticks from pans and cool on wire racks. Once cool, store at room temperature in paper bags. They will stay fresh for 2 to 3 days.
CREATIVE SUGGESTIONS:
1. For crisper, thinner bread sticks, roll each piece of dough into 16-inch sticks.
2. Put your pasta machine to use! Break off 2-inch balls of dough, flatten to ¼-inch thickness, and dust well with flour. Feed dough through the fettucine cutting blades. Place cut strips on greased baking sheets. Bake at 350°for 15 to 20 minutes. Cool on wire racks.
Small recipe yields 24 bread sticks
Medium recipe yields 32 bread sticks
Large recipe yields 48 bread sticks
BAKE CYCLE: Dough
NUTRITIONAL INFORMATION PER BREAD STICK
Calories 46/Fat 1.3 grams/Carbohydrates 7.3 grams/Protein 1.4 grams/Fiber .5 grams/Sodium 120 milligrams/Cholesterol 13.3 milligrams