try this one..
1 cup milk
3/4 cup water
4 egg yolks
1/2 cup (1 stick) butter
2 tsp salt
6-3/4 cups bread flour (plus some more; see note above)
3/4 cup sugar
2 tsp BM yeast
2/3 c milk
1/2 c water
2 egg yolks
6 tbsp butter
1-1/2 tsp salt
4-1/2 c bread flour
1/2 c sugar
1-1/2 tsp BM yeast
Topping: softened butter, granulated sugar (or sugar-cinnamon, which hubby prefers), and optional grated cheese.
Add ingredients to bread machine pan in the order suggested by manufacturer. Set in dough cycle.
Once done, punch dough, lay on the table and roll with a rolling pin to make it flat. (NOTE: To keep the surface of dough from drying up, cover with plastic while you work on the ropes.)
Using dough cutter, make long ropes (about a foot long) about 3/4 of an inch wide, and coil.
Apply melted butter on coils and let rise for 10-15 minutes (or up to 30 if you want them really fluffy) in a draft-free moist enough area (I like putting them in oven with a bowl of hot water).
You may apply egg glaze prior to baking (if you want it darker brown upon baking).
Bake at 350 for 12-15 minutes (depending on your oven).
You may apply melted butter as soon as they get out of the oven. Helps keep them soft by preventing too much moisture loss. Then apply softened butter and roll in sugar when ready to consume. (Please see slideshow for step-by-step how-to's).
Use the smaller sides of the flattened disk of dough to make mini-spanish bread. Just mix together softened butter and sugar (approximate - butter should have enough sugar to make it super gritty but still spreadable), and apply a not-so-thin layer leaving about 1/4 inch at the edges for sealing(if too generous, it becomes gooey caramelly when baking and overflows out of the buns and make the bread quite tough when they get colder. So when you do make them like so, eat right away while they are still soft and fresh from the oven.) Roll tightly as shown. Then coat with bread crumbs. Put on baking pans seam side down. Bake at 350 deg F for about 8-10 minutes.
· 1 decade ago