Traditional Bread Recipes from Around the World 3

Butter−Rich Roll and Bread Dough
1 1/3 cups water
1/2 cup butter
6 tablespoons granulated sugar
1 large egg
1 teaspoon salt
4 1/2 cups bread flour
1/4 cup dry milk
2 teaspoons active dry yeast
Egg Glaze
1 egg, lightly beaten
2 teaspoons water
Measure all ingredients into bread pan in order suggested by your manufacturer. When cycle is
finished remove dough from pan and shape according to recipe directions. Cover dough, let stand as
recipe directs. Egg glaze: beat together egg and water. Brush generously over shaped loaves or rolls
prior to baking. Bake as directed in each recipe until golden brown.
Pan Rolls
Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, shape dough into a ball.
Divide dough into equal quarters. Cut each quarter into 8 pieces. Shape each piece into a ball. Place on
lightly greased or "Pammed" cookie sheet. Brush with egg glaze if desired. Cover dough, let stand 15
minutes or until dough rises. Bake at 375 degrees F 10 to 20 minutes.
Makes 32 rolls.
Cinnamon−Raisin Rolls
Prepare Butter−Rich roll recipe. Turn dough onto lightly floured surface. Divide dough in half. Foll
each half into an 8 x 9−inch rectangle. Spread surface with 1/4 cup butter, thinly sliced. Sprinkle each
rectangle surface with 1/4 cup brown sugar, 1 teaspoon cinnamon. Then sprinkle 1/3 cup raisins over
dough. Start with 8 inch side and roll dough jelly−roll style, pinch seam to seal. With seam side down,
cut in 8 one−inch pieces. 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. Bake at 375 degrees F for 10 to 20
Makes 16 rolls.
Cinnamon−Raisin Swirl Loaf
Prepare Butter−Rich Roll and Bread Dough. On a lightly floured surface, roll a quarter of the dough
into an 8 x 5−inch rectangle. Melt 2 tablespoons butter or margarine. Brush over dough. Sprinkle
dough with a mixture of 1/4 cup sugar and 1 teaspoon ground cinnamon. Then sprinkle 1/3 cup of
raisins over dough. Beginning with long side of dough, roll up jellyroll style. Seal ends by pinching
edges of dough together with fingertips. Place dough in a greased 5 1/2 x 3 inch loaf pan or on a large
baking sheet. Allow to stand 15 minutes. Bake at 375 degrees F for 30 or 40 minutes or until golden
brown. When loaf is cool, glaze with a mixture of 2/3 cup sifted powdered sugar and 1 tablespoon milk