Recipe - Buttery Drop Cookies And Variations

1 Egg
One fourth cup Water plus
One half cup Milk
4 tablespoon Sugar
2 teaspoon Dry yeast (mine goes from
freezer to bread pan)
2 One fourth cup Bread flour
1 teaspoon Salt
4 tablespoon (One half stick) butter, melted

This is my procedure; yours may differ: Heat milk and water to 90 F in
microwave. Add ingredients to bread pan in order shown. Drizzle melted
butter over flour. If "raft" forms, break up with spatula.

Select KNEAD AND FIRST RISE cycle.

When dough is through first rise, form rolls one of the following ways,
dusting the work surface with a bit of flour if necessary. Place formed
rolls on greased baking sheet. Cover with plastic wrap and let rise until
doubled in size. Tops can be glazed with a wash of egg and a bit of water,
but it isn't really necessary.

Preheat oven to 400 F. When rolls are put in, turn oven down to 350 F.
Bake for 10 to 20 minutes until rolls are light brown.

Butterhorns and Crescents: Divide the dough into 2 pieces. Roll each into
an 8inch circle. With a pizza cutter or knife, cut each circle into 6
wedges. Roll up wedge toward the point, pulling and stretching the dough
slightly as you roll. Place on baking sheet with point underneath. For
Crescents, curve roll into a crescent shape.

Bowknots and Rosettes: Divide the dough into 2 pieces. Roll each into a
thick rope and cut into 6 equal pieces. Roll each of the 12 pieces into a
slender 8inch rope. For a Bowknot, tie each into a knot. For a Rosette,
bring one end up and through the center of the knot, bringing the other end
over the side and under. Press end to the baking sheet to keep them from
untying.

Note: Can also make Parker House, cloverleaf, fantan, and pan
rolls. See Bernard Clayton, _The Complete Book of Breads_
or other reference.

Posted to Digest breadbakers.v096.n052

Date: Wed, 30 Oct 1996 12:37:00 0500

From: bob.stedfeld@pcohio.com (Bob Stedfeld)