Bread Machine Jam Rolls

This is actually a recipe for cinnamon rolls that I changed up a little. I filled them with jam instead of the cinnamon filling and I didn’t frost them.

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Here’s the part of the recipe I used:

FOR 1-POUND RECIPE 
1/3 cup milk 
2 tablespoons water 
1 large egg 
3 tablespoons butter or margarine, cut up 
1/2 teaspoon salt 
2 1/4 cups bread flour 
2 tablespoons sugar 
1 1/2 teaspoons Bread Machine Yeast

Add dough ingredients to the bread machine pan in the order suggested by the manufacturer. Select the dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. If dough is too elastic, cover and let rest for 10 minutes before shaping.

Roll dough into a 12 x 8-inch rectangle. Spread with jam. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. With sharp knife, cut into 9 equal slices (I cut 8 slices). Place, cut sides up, in a greased 8 x 8 x 2-inch baking pan.

At this point, I covered them with cling wrap and put them in the fridge overnight. When I took them out, I turned the oven on at the lowest setting, turned it OFF, and then put the buns in the oven to rise for 30 minutes. Then, I took them out, preheated the oven to 350F, and put them back in for 30 minutes once the oven was ready. As you can see, I did everything according to the recipe except for putting them in the fridge.

Cover dough and let rise in a warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake rolls at 350 degrees F (180 C) for 25 to 30 minutes or until done. Cool slightly; remove from pan.

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The recipe says to cut into 9 pieces, but I wanted bigger rolls, so I cut 7 pieces.

The recipe says to cut into 9 pieces, but I wanted bigger rolls, so I cut 8 pieces.

Ready to go rise for 30 minutes or, if you're prepping them the night before, into the fridge overnight.

Ready to rise for 30 minutes or, if you're prepping them the night before, into the fridge overnight. IMPORTANT: cover in cling wrap if they're going into the fridge.

After resting in the fridge overnight, they rose a little.

After resting in the fridge overnight, they rose a little.

This is after the final rise. They were in a warm oven (that I preheated to the lowest setting and then turned OFF) for 30 minutes.

This is after the final rise. They were in a warm oven (that I preheated to the lowest setting and then turned OFF) for 30 minutes.

Another shot of the rolls after the final rise, ready to bake.

Another shot of the rolls after the final rise, ready to bake.

After baking at 350F for 30 minutes.

After baking at 350F for 30 minutes.

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August 18, 2009. Tags: , , , , , , , , , , , . Bread, Breakfast Baking. Leave a comment.

Bread Machine Challah

Challah is delicious, but it’s braided so it’s more of a pull-apart bread than a slicing/sandwich bread, which is what I wanted for lunch-making purposes 🙂

So, I looked around the internet and found a sandwich-style Challah recipe that can be made in the bread machine (always a plus!)

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The texture is very light and airy and the bread is slightly sweet.

I was a little unsure of what setting I should use on my bread machine…I was trying to decide between Basic and Sweet. I ended up following the recipe, which says to use the Basic setting (it took 2 hours 40 minutes in total) and it turned out great.

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Ooo, bubbles... And a bread-cave!

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August 7, 2009. Tags: , , , , , , . Uncategorized. Leave a comment.