SWEET BUTTER SPREAD FOR BREAD RECIPES

Steps:

• Scald milk (bring just to a boil and remove from heat immediately).
• Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
• In a large bowl mix warm water and yeast. Stir until dissolved.
• Stir in lukewarm milk mixture.
• Add beaten eggs.
• Stir in half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors.
• Your dough should be elastic and slightly stiff but not dry.
• Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
• Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
• Cover bowl and place in a warm place so it can rise.
• It will take about 1 hour to double in bulk.
• At that time punch dough down and turn out onto a lightly floured board to shape.
• At this point, you can shape and fill as desired. To make dinner rolls, pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
• Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour.
• Rolls should now touch each other. (A little more rising will occur during baking.)
• Preheat oven to 350 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in the oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty!
• Brush tops of rolls with melted butter immediately when removed from the oven.
• Allow rolls to sit for at least 10-15 minutes before eating.

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.