That all purpose bread base
I made a batch of Bonnie Rolls today. Instead of making 16 rolls, I only made a dozen. I used the left over dough to make cinnamon rolls for dessert.
Bonnie Rolls
I used this recipe so often when the children were babies, it became known as Bonnie Rolls. It came from a recipe booklet from a bread machine I owned 6+ bread machines and two decades ago. It really is a recipe for rolls more than a loaf.
DOUGH CYCLE on the bread machine.
Add to bread machine pan:
1 whole egg PLUS enough water to equal 1 cup plus 1 TBSP
3 TBSP sugar
1 TSP Salt
3 TBSP oil
1 TSP lemon juice
3 and 1/4 CUPS of bread flour OR all purpose flour
1 and 1/2 TSP active dry yeast (NOT quick rise)
Use the dough cycle on the machine
Turn out onto floured surface. Divide into 16 equal pieces.
Set on a greased baking sheet.
Rise 1-2 hr. I go longer sometimes, just keep an eye on the baking time when you alter the way you divide it or how much you let it rise.
Bake at 350 F.
About 12-14 minutes for standard rise time and 16 pieces.
This is a very versatile recipe. I can add all sorts of spice including garlic and it doesn't seem to alter the rise at all. The key to the additions is that you add no more than a TBSP of dry spice. Once you get a feel for how the dough should look and feel, you can add even more dry with a small addition of a splash of water or better, oil.
I make also garlic rolls using this base. I toss in a TBSP of herbs and a TBSP of minced garlic you but from the store and it works well. I'll toss in grated cheese too. I then bake the rolls and then them out into a pan of cooked minced garlic in butter and olive oil. Top with fresh parsley snipped. Sprinkle with grated Parmesan.
Savory or sweet, it works well.
Add cinnamon and spice to the mix before starting the dough cycle for warm breakfast rolls.
The dough can be easily shaped, rolled, crescented, pretzeled, anything. The dough is like biscuit dough though, the more it is manipulated the less rise you'll get from it, so it'll take a little more time to rise. It can be rolled out and used to make the cinnamon rolls or fruited rolls. Just sautee' the hard fruit first. I've also used this to make granola and fruit pinched buns. Blueberries and walnuts with granola and spice are amazing when making a cross over pastry. Just remember to keep an eye on the bake time. Also, don't let "wet" fruit like fried apples and pears sit too long on the dough. It'll compromise the dough. Solid fruit is fine though and may be easier at first.
I used this recipe so often when the children were babies, it became known as Bonnie Rolls. It came from a recipe booklet from a bread machine I owned 6+ bread machines and two decades ago. It really is a recipe for rolls more than a loaf.
DOUGH CYCLE on the bread machine.
Add to bread machine pan:
1 whole egg PLUS enough water to equal 1 cup plus 1 TBSP
3 TBSP sugar
1 TSP Salt
3 TBSP oil
1 TSP lemon juice
3 and 1/4 CUPS of bread flour OR all purpose flour
1 and 1/2 TSP active dry yeast (NOT quick rise)
Use the dough cycle on the machine
Turn out onto floured surface. Divide into 16 equal pieces.
Set on a greased baking sheet.
Rise 1-2 hr. I go longer sometimes, just keep an eye on the baking time when you alter the way you divide it or how much you let it rise.
Bake at 350 F.
About 12-14 minutes for standard rise time and 16 pieces.
This is a very versatile recipe. I can add all sorts of spice including garlic and it doesn't seem to alter the rise at all. The key to the additions is that you add no more than a TBSP of dry spice. Once you get a feel for how the dough should look and feel, you can add even more dry with a small addition of a splash of water or better, oil.
I make also garlic rolls using this base. I toss in a TBSP of herbs and a TBSP of minced garlic you but from the store and it works well. I'll toss in grated cheese too. I then bake the rolls and then them out into a pan of cooked minced garlic in butter and olive oil. Top with fresh parsley snipped. Sprinkle with grated Parmesan.
Savory or sweet, it works well.
Add cinnamon and spice to the mix before starting the dough cycle for warm breakfast rolls.
The dough can be easily shaped, rolled, crescented, pretzeled, anything. The dough is like biscuit dough though, the more it is manipulated the less rise you'll get from it, so it'll take a little more time to rise. It can be rolled out and used to make the cinnamon rolls or fruited rolls. Just sautee' the hard fruit first. I've also used this to make granola and fruit pinched buns. Blueberries and walnuts with granola and spice are amazing when making a cross over pastry. Just remember to keep an eye on the bake time. Also, don't let "wet" fruit like fried apples and pears sit too long on the dough. It'll compromise the dough. Solid fruit is fine though and may be easier at first.
