Prep 1 hr 30 mins
Cook 20 mins
Since this is an original bread machine recipe I firstly tryed it on my Zojirushi Home Baker bread machine and results were great! I have since adapted it to make on my Kitchen Aid stand mixer, I will be happy to forward the KA measurement adaptations to any who wants them. Prep time is only for the last rising time, and servings is only estimated. This delicious sweet dough can be used for buns or sweet rolls.
- Place the water, milk, egg, butter, sugar, salt, flour and yeast into the bread machine pan in order stated (starting with water and ending with the yeast).
- Select dough cycle, then press start.
- Since all bread machines are different the water or flour amounts will need to be adjusted slightly to your bread machine to create a soft smooth semi-sticky dough, so make certain to check after about 5 minutes of kneading time and adjust water or flour amounts.
- When the dough cycle has finished (including the rising time) remove and place dough on a lightly floured work surface.
- Divide into sections; let the sections rest for 5 minutes (important, the dough MUST rest for 5 minutes) then shape as desired.
- Place the shaped dough onto a greased baking sheet; cover with a light clean towel.
- Let rise in a warm place for about 1-1/2 hours or until doubled in size (due to the addition of an egg rising time will be longer).
- Bake in a 375°F oven for about 20-25 minutes or until until browned.
I LOVE this dough recipe. It makes the most wonderfully textured bread and it comes out that way consistantly. I have used it for pan rolls, for fruit kuchen, and for sticky buns. I have made it each time w/o the dried milk. I find the bread is more stable if it is baked to light brown on the tops, especially if it will be supporting fruit or sticky bun sauce.
We loved them!!! These are sooo good and they taste just like the ones from our local P&C bakery!! I went right by the recipe but made my dough in my bread machine and then rolled them into balls and baked them in the oven It made 2 dz for us and they rose up so big and fluffy! The kids tried to get away with just eating those for dinner and nothing else...lol. I did bake them at 300 degrees insteed of 375 but my oven bakes a little hot and I just pulled them out when they turned goldern brown on top. Thanks so much for this wonderful recipe I have been trying to find one that would compare to the ones from P&C.
It's the second time I do sweet dough rolls. But this one is a bit too sweet. I would reduce the amount of sugar if it doesn't affect the rising. Since the cooking time was not written, I let it 25 minutes in the oven. I think it was 5 minutes too much. The breads turned out dry. Thanks Kit :) Made for newest zaar tag.