Butter Rich Rolls Honey Butter Banana Bread
Homemade Burger Buns Texas Roadhouse Rolls Knock-Off
Butter Rich Rolls –
Made With a Bread Machine
Ingredients:
- 1 cup Milk
- 1-1/2 Tblsp. Crisco shortening
- 1/4 cup Sugar
- 3/4 tsp salt
- 2 large eggs – beaten
- 4 cups flour
- 3 Tblsp. butter
- 1 pkg. or 2-1/4 tsp. yeast
Directions:
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 the 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 out when I should start the bread maker. When the dough is ready, 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.
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Cut the dough into 3 equal pieces, then cut each 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.
The minis 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.
- 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
Ingredients:
- 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
Directions:
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 the flour mixture and bananas to the 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, that have ripened too much, place them in the freezer and retrieve them 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 well and thaw out quickly.
- 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
Directions:
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 the dough on a cutting board and cut it 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 for 12 – 15 minutes.
Bake the 8 larger-size buns for 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 the butter to combine.
Texas Roadhouse Rolls Knock-Off
- 1 Tablespoon dry yeast
- 1-1/4 cups milk
- 1/3 cup sugar
- 1/4 cup butter (cut into 1/2-inch pieces)
- 1 large egg (beaten slightly)
- 1 teaspoon salt
- 4 cups bread flour
- Melt 3 Tablespoons butter
Directions:
Pour the milk into the baking pan, and add sugar, eggs, butter, shortening, and salt. On top of those, add the flour and lastly, add the yeast.
Set the breadmaker on the ‘dough‘ option.
When the breadmaker is finished, remove the dough from the bucket, and set it on a pastry board. Pat the dough into a 12 x 8-inch rectangle 1/2 inch thick.
Cut the dough into 24 rectangular pieces. Line the bottom of a sheet pan with parchment paper, a Silpat, or spray cooking spray over the bottom. Place the dough pieces on sheet pans leaving space between the rolls.
Let the rolls rise until doubled. My oven has a proof option, which is very handy, if you do, just set the rolls in the oven for 35 – 45 minutes.
If you don’t have a proof option, cover the rolls with a kitchen towel, and set the buns in a warm place away from drafts for 35 – 45 minutes.
Preheat the oven to 350°. Bake for 12 – 15 minutes. Remove from the oven and brush with the melted butter. Serve with cinnamon butter or honey butter.
Cinnamon Butter
- 1/2 cup butter (room temperature)
- 1/4 cup powdered sugar
- 1 Tablespoon honey
- 1/2 teaspoon vanilla
- 1-1/2 teaspoon cinnamon
Mix all of the ingredients in a small bowl. Serve at room temperature.
