| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breadmaker, Holiday |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Milk; 70 to 80~ (1/2 c)* |
| 2 |
tb |
Water; 70 to 80~ (1/4 c) |
| 2 |
tb |
Butter or margarine; cut up (3 tb) |
| 1 |
lg |
Egg; (1) |
| 4 |
ts |
Sugar; (2tb) |
| 3/4 |
ts |
Salt; (1ts) |
| 2 |
c |
Bread flour; (3 c) |
| 1 1/2 |
ts |
Bread Machine yeast; (2ts) |
| 1 |
|
Egg; lightly beat with |
| 1 |
tb |
Water |
INSTRUCTIONS
EGG GLAZE
*1-1/2lb recipe in parentheses. Add all ingredients except Glaze into bread
machine pan in the order suggested by manufacturer. Process in dough/manual
cycle. When cycle is complete, remove dough to lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle. Divide dough
into 8 (12 for 1-1/2lb) equal pieces. Divide each into 3 equal pieces; roll
into balls, making 24 (36) balls. Place 3 balls in each section of 8 (12)
greased 2-1/2" muffin pan cups. Cover, let rise in warm, draft-free place
until doubled in size, about 30 to 45 minutes. Brush Egg Glaze on rolls.
Bake at 375 deg. F. for 15 minutes or until done. Remove from cups; cool on
wire rack.
Posted to EAT-L Digest by JoAnn <joannr@PCLINK.COM> on Dec 14, 1997
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