Breads and Rolls

 

 

Easy Homemade Rolls and Honey Butter on MyHumbleHomeandGarden.com

Butter Rich Rolls –

Made With A Bread Machine

Milk  1 cup                                                  1-1/2 Tblsp. Crisco shortening

Sugar 1/4 cup                                             3/4 tsp salt

2 large eggs – beaten                                4 cups flour

3 Tblsp. butter                                           1 pkg or 2 1/4 tsp bread machine yeast

   Pour the milk into the baking pan, add sugar, eggs,* butter, shortening, and salt.  On top of those, add the **flour and lastly, add the yeast.

    Plug the machine in and insert baking pan securely into the baking unit.

   Select the dough cycle and push START.

   The Zojirushi Bread Machine has a dough cycle of 2 hours.  It’s easy to figure when I should start the bread maker.  When the dough is ready, I remove the pan and turn the dough out onto a board.  I usually make 12 regular sized buns and 12 mini buns.  The kids love those.

   I cut the dough into 3 equal pieces and then cut each of those into 12 equal pieces and fill the regular muffin tins with 2 pieces in each cup and the mini tins with 1 piece in each cup.

   Cover and let rise until double.

   Bake in preheated  375º oven for  8 – 12 minutes or until golden brown.

   Obviously, the mini’s take less time than the regular size.  Adjust the time for baking each of these according to your oven.  I always check my baked goods early so they are not overdone.

* I have found that the machine works better if I cut the butter, if it is cold, into about 6 pieces.  It seems to mix better and more easily.

** I also found that if  I add 3 cups of flour and the yeast, allow the machine to work a little for a few minutes to be sure it is mixing well, and then add the last cup of flour, not having a batch of unmixed ingredients, is assured.  Yes, I found that out through experience.


Honey Butter

3/4 cup  butter – room temperature

1/4 cup honey

  • In a small bowl mix butter and honey until smooth.

  • Store, covered, in the refrigerator.


  • Banana Bread

    1/2 cup shortening

    1 cup sugar

    1/2 cup brown sugar

    2 eggs

    1 tsp. vanilla

    2 cups flour

    1 tsp. baking soda

    1/2 tsp. baking powder

    1/2 tsp. salt

    1 tsp. cinnamon

    3 ripe mashed bananas

    3/4 cup nuts

       Preheat oven to 325º.  Line the bottoms of four 5″ x 3″ mini loaf pans with parchment paper cut to size.

       Cream shortening and sugars together, then add eggs and vanilla.

     Combine flour, soda, baking powder, salt, and cinnamon.  Add flour mixture and bananas to shortening, sugar, egg and vanilla mixture.

      Blend until combined and add nuts.

       Fill pans equally with the batter.  Bake for 40 minutes.

    *Tip – If you have bananas, which have ripened too much, place in the freezer and retrieve for banana bread later.

    ***  I like making four little loaves of this bread.  After they have cooled, I wrap two or three in Reynold’s Wrap and freeze.

       Sometimes I pull one out when the grandkids come over and need a little snack.  Aidan loves this stuff!

       Sometimes I pull one out for  Will to take to work with him.

       They freeze really well and thaw out quickly.


    Homemade Burger Buns - Breads and Rolls on MyHumbleHomeandGarden.com

    Homemade Burger Buns –

    Made with a Bread Machine

    3/4 cup water

    2 Tblsp. butter, cut into eight pieces*

    1 large egg, beat slightly

    3-1/2 cups  flour

    1/4 cup sugar

    1-1/4 tsp. salt

    1 Tblsp. yeast

    Pour the water, the pieces of butter, the egg, the sugar and salt into the bucket of the bread maker.  Add the flour and top with the yeast.

    Turn the bread machine on and program for the dough setting.

    When the dough is finished, place dough on cutting board and cut in half.  Cut each half into 4 or 6 pieces, depending on whether you want 12 medium size or 8 larger buns.

    Shape each piece into a ball and flatten.  Place on lightly oiled baking sheet, parchment-lined, or Non-Stick Reynold’s Wrap-lined baking sheet.

    Cover with a kitchen towel and allow to rise for 1 hour.  The buns should look puffy.

    Melt 3 tablespoons of butter.  Brush the tops of the buns with half of the butter.

    Bake in a pre-heated 375° oven.

    Bake the 12 medium sized buns 12 – 15 minutes.

    Bake the 8 larger size buns 15 – 18 minutes.

    Remove the buns from the oven and brush the tops with the remainder of the butter.

     * If the butter is cold, cutting it into pieces makes it easier for it to combine.