Bread Machine Master Butter Dough
This delicious buttery, white bread dough is PERFECT for making sandwich loaves, slider buns, hamburger buns and more.
Equipment
- 1 Digital Gram Scale
- 1 Small Silicone Spatula
- 2 4.5" x 8.5" Loaf Pans, for sandwich bread
- 1-2 Large Baking Sheets if making hamburger or hot dog buns
- 2 8 x 8" Baking Pans, for dinner rolls or sliders
Ingredients
- 1 cup whole milk, room temperature
- 1/3 cup water, room temperature
- 3 tablespoons honey
- 1 large egg, room temperature
- 5 cups bread flour
- 1-1/2 teaspoons table salt
- 2 teaspoons instant yeast
- 1/4 cup unsalted butter, room temperature
Glazes: Pick one
- whole egg
- egg white
- milk
- butter
- water
Toppings: Pick one
- sesame seeds
- poppy seeds
- everything but the bagel seasoning
- oats
- cinnamon & sugar
Instructions
- **Due to the large amount of dough, this is NOT for baking in the machine. It is a dough cycle only recipe.**
- Remove the pan from your bread machine and make sure the paddle is inserted. Add ingredients in the order they are written (wet to dry) or as recommended by your machine's manufacturer directions.
- If adding wet to dry, after the flour has gone into the pan, make 2 wells. One for the salt and one for the yeast. This keeps them separate until you start the machine. NOTE: The butter is added last. I "dot" small pieces over the dry ingredients. As with any bread machine recipe, if your machine is not wet to dry, follow manufacturer's directions for your specific appliance.
- Have your flour and milk handy just incase adjustments are needed. Start the dough cycle. Set a timer for 3 minutes. After the 3 minutes is up, check the dough for too wet or too dry. Use the small silicone spatula to help ingredients stuck to the sides. If it is too wet: Add a little flour as needed (about a tablespoon at a time). If too dry: Add a little milk as needed. If you do make adjustments be sure to give it another minute or so to incorporate before adding more. Initial mixing cycles usually run for about 10-15 minutes so you have time. The dough should just be slightly "tacky", but not sticky. There should not be any puddles under the paddle nor should the paddle be struggling with dry dough. It will stick to the sides and release as it kneads.
- When it looks good, shut the lid, set a timer for remainder of cycle so the dough does not over proof, and let the machine do the rest of the work for you.
- At the end of the cycle, remove the dough from the machine and place it on a lightly floured work surface. Gently knock out the air pockets by kneading a few times. Roughly shape into a ball and weigh. NOTE: If you find that the dough is stickier to work with than you prefer, just sprinkle a little bit of flour on top and knead it in for a minute as you knock out those air bubbles.
- Grease or line the pan(s) you are using. Divide the total weight by 2 for two 4.5 x 8.5" loaves, OR by 18 for sliders/dinner rolls in two 8 x 8" pans, OR by 12 for hamburger buns.
- Let shaped dough rise in warm (80 F) and draft free place for about 45 minutes, or until nearly doubled in size.Pre-heat the oven to 350F about 15 minutes before the dough is done with the final rise/proof and glaze bread if you wish. Bake on the middle rack for 15 minutes, rotate pans for even baking and cook for an additional 10-15 minutes. The internal temperature should be 190-200F when done. Let rest in the pans for 10 minutes then remove and transfer to a cooling rack.
Notes
Nutritional values are estimates only.
**Due to the large amount of dough, this is NOT for baking in the machine. It is a dough cycle only recipe.**
See the above article for variations, ideas, and tips on ways to use this all-purpose dough.
Nutrition
Calories: 125kcalCarbohydrates: 23gProtein: 5gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 12mgSodium: 205mgPotassium: 69mgFiber: 1gSugar: 3gVitamin A: 43IUVitamin C: 0.02mgCalcium: 27mgIron: 0.3mg
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