I've been making fresh bread for over 30 years now. A few years ago we purchased a bread machine from Walmart...I had my doubts. All I can say now is that I love it!
It takes almost all of the work out of the process but I still end up with fresh homemade bread. The one I have will even cook a loaf of bread right in the machine without having to take it out. Add to that the convenience of prepacked Hot Roll Mix and you have yourself a real time saver for sure.
I must say taking pictures of the process was quite a challenge with my floured hands. lol In fact none of the ones taken after I rolled the dough out were worth using until they were baked and ready to eat. Sorry about that.
A word about the hot roll mix...I prefer Pillsbury brand, I have tried another brand and to me the results were just not as good. Using the mix is also a big time saver. The flour, sugar, and salt are already measured and yeast in included so all you have to do is add to your machine.
Please remember to follow the ingredients on the box but follow the instructions for your bread machine! For example, my machine instructions say to add wet ingredients first, then dry ingredients, then yeast. They must be added in that order and the yeast must not touch any wet ingredient. This is very important!
Also very important is the temperature of the water you add. It must be between 120° and 130°. Your yeast will not work properly if the temperature is either too cold or too hot.
This is also why its best to have your egg at room temperature, a very cold egg would cool the added water.
The recipe on the box says to add 2 tablespoons softened butter, one egg, and one cup warm water. It also says to add 3 Tablespoons sugar for sweet dough.
So this is what I did.
Assemble the ingredients listed on the box.
After the machine has mixed, kneaded the dough and it has risen once, turn out onto a lightly floured surface.
Roll out dough to a 15" X 10" rectangle
Spread with 2 Tablespoons softened butter and sprinkle with mixture of 2 Tablespoons granulated sugar and 1 teaspoon ground cinnamon. 1/4 cup raisins can also be added.
Beginning with the 10" side, roll up tightly, pressing edges to seal. (Your roll will be about 15" long)
Cut into 12 slices and place cut side down, in a buttered pan. An easy way to get equal size slices is to first cut the rolled dough in half, then cut each half in half again. Now cut each section into 3 rolls.
Cover loosely with plastic wrap or aluminum foil and let rise in warm draft free place until doubled in size. Mine usually take about 45 minutes.
Carefully remove plastic. The box says you can brush rolls with half-and-half at this point. Brushing with milk will not produce a shiny finish like an egg wash but it does encourage browning. Even so, I chose not to do this.
Bake in preheated 375° oven 20-25 minutes or until golden brown.
Cool about 5 minutes before icing.
A simple icing can be made with 1 1/3 cup powdered sugar, 1 teaspoon vanilla, and 2 tablespoons milk.
1 box hot roll mik and ingredients listed on the box
- 2 Tablespoons softened butter
- 1 large egg (at room temperature)
- 1 cup warm water (120° - 130°)
- 3 Tablespoons sugar
- 2 Tablespoons softened butter
- 2 Tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/4 cup raisins (optional)
- 1 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
There are many other fillings and glazes you could try. You could also used chopped pecans in the filling if you like. I hope you enjoy this simple version.
Your comments are welcome!