Divide dough into 12 equal pieces; form into smooth balls.
Place balls, spaced apart, on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat egg with water; brush on rolls. If desired, sprinkle with sesame or poppy seed. Bake at 375?F. oven for 20 minutes until done. Remove from baking sheet; cool on wire rack.
In large mixer bowl, combine 1 1/2 cups flour, sugar, salt and undissolved yeast. Heat water, milk and butter to 120? to 130?F. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat at high speed 2 minutes. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
Divide dough in half. Prepare one half for freezing (directions follow). Prepare one half for baking: Cover kneaded dough and let rest on floured surface 10 minutes.
Shape, rise and bake according to selected variation.
WHOLE WHEAT BREAD: Substitute 1 to 3 cups whole wheat flour for all-purpose flour. ++++++++++++++++++++
To Freeze Bread Dough (use 1/2 above recipe):
Flatten dough to 6-inch disk. Place in lightly floured 1-gallon plastic freezer bag with zipper lock. Squeeze air from bag and close zipper. Freeze for up to one month. When thawing and rising dough, check dough frequently. Use the following time ranges as a guideline. Thawing and rising times vary according to the temperature of the dough, the room or the refrigerator. Frozen and thawed dough is cooler than freshly made dough and takes longer to rise.
To Thaw: Thaw dough (in sealed bag) and allow to rise slightly either in the refrigerator, on the counter or in a microwave oven (instructions follow). Once thawed, remove from bag; shape, rise and bake as directed. ? Refrigerator: overnight or 8 to 16 hours. ? Counter (room temperature): 4 to 9 hours. ? Microwave oven: Heat for 10 minutes on LOW (10% power), turn over and rotate 1/4 turn. Let rest 10 minutes. Repeat 1 to 2 times, until dough is thawed.
|
digg us! | 
del.icio.us | 
stumble us! 
