Yield: 16 Servings
Measure | Ingredient |
---|---|
1⅓ cup | Milk |
5 tablespoons | Butter |
2½ \N | Eggs |
¼ cup | Sugar |
2 teaspoons | Salt |
4 cups | Bread flour |
2½ teaspoon | Yeast |
Follow manufacturers instructions for dough cycle. divide dough into 16 large balls and 16 smaller balls. Place a large ball into muffin tins, press down in center of dough to make depression and place on smaller ball.
Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar. bake in a preheated 375 oven 15 to 20 minutes. makes 16 Note: when a recipe say 2½ eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small egg to eqaul the 2 ½ eggs.
( from bread machine cookbook ) I havent tried these yet Joan,"Flour Power"
>From: <LIR119@...>
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe