Hamilton Beach 63225 manual Minute Pan Bread, Simple Yeast Rolls, Soft Yeast Biscuit Rolls

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90 Minute Pan Bread

1⁄2 cup (125 ml) warm water,

100 to 110ºF (38 to 43ºC)

2 .25-ounce (8 g each) packages active dry yeast

2⁄3 cup (150 ml) warm milk

1⁄4 cup (60 ml) sugar

1⁄4 cup (60 ml) butter, room temperature

1 teaspoon (5 ml) salt

1 egg

31⁄2 to 4 cups (875 ml to 1 L) flour

1 tablespoon (15 ml) butter, melted

Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add milk, sugar, butter salt, and egg. Using dough hook attachment mix ingredients on setting 2, then add 3 cups (750 ml) flour. Add additional flour if necessary to make a sticky soft dough. Knead on setting 4 for 3 minutes. Cover and let rise in a warm place for 30 minutes.

Preheat oven to 400ºF (200ºC). Stir dough then place in a greased 9x13-inch (33x23x5 cm) baking pan. Push dough to edges of pan. Let rise in warm place 30 minutes. Bake for 15 to 20 minutes until golden brown. Remove from oven and brush top with melted butter. Makes 20 servings.

Simple Yeast Rolls

1 cup (250 ml) warm water,

100 to 110ºF (38 to 43ºC)

.25-ounce (8 g) package active dry yeast 1⁄4 cup (60 ml) butter, melted and cooled

3 tablespoon (45 ml) sugar

1 teaspoon (5 ml) salt

1 egg

3 to 31⁄2 cups (750 to 875 ml) flour

Pour water into mixing bowl. Add yeast and let dissolve for 5 minutes. Add butter, sugar, salt and egg. Using dough hook mix on speed 2 for about 30 seconds. Add 3 cups (750 ml) of the flour and mix on speed 4 about 2 minutes. Add additional flour if necessary to make a soft dough. Cover and let rise in warm place about 1 hour.

Preheat the oven to 350ºF (180ºC). Stir down the dough and dump onto lightly floured surface. Divide the dough into 4 equal portions, then divide each portion into 4 golf ball sized balls. Place the 16 balls in a greased 9x13-inch (33x23x5 cm) baking pan. Let rise in a warm place about 30 minutes. Bake 25 to 30 min- utes. Makes 16 rolls.

Soft Yeast Biscuit Rolls

.25-ounce (8 g) package active dry yeast	2 teaspoons (10 ml) baking powder
1⁄4 cup (60 ml) warm water,	1 teaspoon (5 ml) baking soda
100 to 110ºF (38 to 43ºC)	1 teaspoon (5 ml) salt
4 cups (1 L) flour	2⁄3 cup (150 ml) vegetable shortening
3 tablespoons (45 ml) sugar	11⁄4 cups (310 ml) buttermilk

Preheat oven to 400ºF (200ºC). Dissolve yeast in water and set aside. Place flour, sugar, baking powder, baking soda and salt in mixing bowl. Using dough hook attachment, stir dry ingredients on setting 2. Add shortening and increase speed to setting 4. Mix about 1 minute. Add dissolved yeast and continue to mix. Slowly add buttermilk. Mix on setting 4 about 1 minute. Dump the dough onto lightly floured surface and sprinkle dough with additional flour. Gently roll dough to 1⁄2-inch (1 cm) thickness. Cut with round biscuit cutter. Place dough with sides touching on baking sheet. Bake 15 to 20 minutes. Makes 16 to 20 biscuits.

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