Betty Crocker The Big Book of Bread (Betty Crocker Big Book) (38 page)

prep time:
15 minutes
·
start to finish:
1 hour 35 minutes
·
12 rolls

• 2¼
  cups all-purpose flour
  
• 2
  tablespoons sugar
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• 2
  tablespoons shortening
  
• 1
  egg
  

1
In large bowl, mix 1¼ cups of the flour, the sugar, salt and yeast. Add warm water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place about 30 minutes or until doubled in size.

2
Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Divide batter evenly among muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.

3
Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.

1 Roll:
Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 20mg; Sodium 200mg; Total Carbohydrate 20g (Dietary Fiber 1g); Protein 3g
Exchanges:
1 Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
1

prep time:
40 minutes
·
start to finish:
3 hours 5 minutes
·
15 rolls

• 2
  cups bread flour or all-purpose flour
  
• ¼
  cup honey
  
• 1
  teaspoon salt
  
• 1
  package regular active or fast-acting dry yeast (2¼ teaspoons)
  
• 1
  cup very warm water (120°F to 130°F)
  
• 3
  tablespoons butter, softened
  
• 1
  egg
  
• 1½
  to 2 cups whole wheat flour
  
• 1
  egg white
  
• 1
  teaspoon water
  
• 3
  tablespoons sesame seed
  
• 2
  tablespoons poppy seed
  

1
In large bowl, mix bread flour, honey, salt and yeast. Add warm water, butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough of the whole wheat flour to make dough easy to handle.

2
On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size. Dough is ready if indentation remains when touched.

3
Grease bottom and sides of 13×9-inch pan with shortening or spray with cooking spray. In small bowl, mix egg white and 1 teaspoon water with fork. Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball. Brush top of each ball with egg white mixture. Dip tops of 8 balls into sesame seed and tops of 7 balls into poppy seed. Arrange seed side up in checkerboard pattern in pan. Cover pan loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until balls are doubled in size.

4
Heat oven to 375°F. Bake 17 to 21 minutes or until golden brown. Remove from pan to cooling rack. Serve warm or cool.

1 Roll:
Calories 170 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 180mg; Total Carbohydrate 28g (Dietary Fiber 2g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate, ½ Fat
Carbohydrate Choices:
2

prep time:
30 minutes
·
start to finish:
2 hours 15 minutes
·
24 rolls

• ½
  cup warm water (105°F to 115°F)
  
• 1
  teaspoon unflavored gelatin
  
• 1
  package fast-acting dry yeast (2¼ teaspoons)
  
• ¾
  cup cornstarch
  
• ¾
  cup potato starch
  
• ½
  cup sweet white sorghum flour
  
• ½
  cup brown rice flour
  
• ½
  cup white rice flour
  
• 1
  ⁄
  3
  cup tapioca flour
  
• 1
  ⁄
  3
  cup garbanzo and fava flour
  
• 2
  eggs
  
• ½
  cup almond milk, soymilk or regular milk
  
• ¼
  cup honey
  
• 3
  tablespoons sunflower oil or ghee (measured melted)
  
• 1
  teaspoon cider vinegar
  
• 2
  teaspoons xanthan gum
  
• 1½
  teaspoons salt
  

1
Spray 24 regular-size muffin cups with cooking spray (without flour). In small bowl, mix warm water, gelatin and yeast; set aside. In medium bowl, mix cornstarch and all flours; set aside.

2
In food processor, place eggs, milk, honey, oil, vinegar, xanthan gum and salt. Cover; process about 30 seconds or until well blended. Add flour mixture and yeast mixture. Cover; process about 30 seconds or until well blended.

3
Spray 2 teaspoons with cooking spray without flour. Spoon 3 balls of dough into each muffin cup, respraying spoons as necessary. Spray sheet of plastic wrap with cooking spray without flour; cover dough in pans. Let rise in warm place 1 hour to 1 hour 30 minutes or until doubled in size.

4
Heat oven to 375°F. Remove plastic wrap from rolls. Bake 14 to 16 minutes or until light golden brown. Immediately remove from pans to cooling racks. Serve warm.

1 Roll:
Calories 120 (Calories from Fat 25); Total Fat 2.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 20mg; Sodium 160mg; Total Carbohydrate 22g (Dietary Fiber 1g); Protein 2g
Exchanges:
1½ Starch
Carbohydrate Choices:
1½

Jean Duane,
Alternative Cook
{
www.alternativecook.com
}

Gluten-Free Dinner Rolls

prep time:
20 minutes
·
start to finish:
3 hours 5 minutes
·
12 rolls

• ¾
  cup warm milk (105°F to 115°F)
  
• 2
  cups bread flour
  
• ¼
  cup chopped sun-dried tomatoes in oil, drained, 1 tablespoon oil reserved
  
• 1
  tablespoon sugar
  
• 1
  teaspoon salt
  
• 1½
  teaspoons bread machine yeast
  

1
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.

2
Select Dough/Manual cycle. Do not use delay cycle.

3
Remove dough from pan; place on lightly floured surface. Cover and let rest 10 minutes.

4
Lightly grease cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Shape each piece into a ball. Place balls about 2 inches apart on cookie sheet. Cover and let rise in warm place 30 to 45 minutes or until almost doubled in size.

5
Heat oven to 350°F. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack. Serve warm or cool.

1 Roll:
Calories 100 (Calories from Fat 15); Total Fat 2g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 210mg; Total Carbohydrate 17g (Dietary Fiber 0g); Protein 3g
Exchanges:
1 Starch, ½ Fat
Carbohydrate Choices:
1

Sun-Dried Tomato Rolls

prep time:
20 minutes
·
start to finish:
1 hour 35 minutes
·
10 bagels

• 1
  cup plus 1 tablespoon water
  
• 1½
  tablespoons honey
  
• 3
  cups bread flour
  
• 1¼
  teaspoons salt
  
• 1½
  teaspoons bread machine or fast-acting dry yeast
  
• Old-fashioned oats, instant minced onion, sesame seed or poppy seed, if desired
  

1
Measure carefully, placing all ingredients except oats in bread machine pan in the order recommended by the manufacturer.

2
Select Dough/Manual cycle. Do not use delay cycle. Stop cycle after 50 minutes; remove dough from pan, using lightly floured hands.

3
Grease cookie sheet. Cut dough into 10 equal pieces. Shape each piece into 3-inch round; poke 1-inch hole in center, using thumb. Smooth into bagel shape, using fingers. Place on cookie sheet. Cover and let rise in warm place about 20 minutes or until almost doubled in size.

4
Heat oven to 450°F. In Dutch oven, heat 2 quarts water to boiling. Lower 3 or 4 bagels at a time into boiling water. Boil 30 seconds, turning once after 15 seconds. Remove with slotted spoon; drain on paper towels. Sprinkle with oats. Place on cookie sheet. Bake 8 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool.

1 Bagel:
Calories 160 (Calories from Fat 5); Total Fat 0.5g (Saturated Fat 0g; Trans Fat 0g); Cholesterol 0mg; Sodium 300mg; Total Carbohydrate 33g (Dietary Fiber 1g); Protein 5g
Exchanges:
1½ Starch, ½ Other Carbohydrate
Carbohydrate Choices:
2

berry bagels:
Add ½ cup dried blueberries, cherries or cranberries at the Raisin/Nut signal or 5 to 10 minutes before the last kneading cycle ends.

cinnamon bagels:
Add 1 teaspoon ground cinnamon with the salt.

garlic bagels:
Add 1 teaspoon garlic powder with the salt.