Plain Wraps In The Bread Machine Recipes
ANGEL'S RICH AND BUTTERY PAN ROLLS (BREAD MACHINE)
A rich and delicious fluffy roll with just the right amount of crust and an awesome taste! Try it with all ingredients called for, then if you have adjustments to make, by all means go ahead! Watch for the coloring on the rolls as you don't want to get them too dark! :) *Preparation time includes all steps except baking; depending on machine cycle length. Make SURE you grease your pan or they will stick, even on non-stick! Use 1 tsp salt as noted below if you are not on a salt restricted diet. Same recipe as used for my Recipe #348652
Provided by Silent Rain
Categories Yeast Breads
Time 1h12m
Yield 12-24 rolls, 12-24 serving(s)
Number Of Ingredients 10
Steps:
- Add the ingredients in the order listed in your bread machine manual (per manufacturer).
- Select dough cycle and push start.
- When cycle is done, remove the dough to a lightly floured board, cut into 12 - 24 pieces.
- Shape each piece into a roll and place in a lightly greased muffin pan.
- Cover and let rise until double in size (about 50 - 60 minutes).
- Bake in a preheated 375 degree oven for 10 - 20 minutes (depending on size) or till golden.
- (smaller rolls will be done closer to 10 minutes - larger rolls closer to 20).
- *Note: You may brush with an egg wash prior to baking (1 egg + 3 Tbls. water) or brush with butter straight out of the oven! -- or leave plain. You can also add sesame seeds or poppy seeds on the rolls after you egg wash them prior to baking! :) The possibilities are endless! :).
- **For those watching their sodium content you can use as little as 1/4 tsp of salt and they will still turn out wonderful.
PLAIN WRAPS IN THE BREAD MACHINE
From King Arthur Flour's Baking Sheet. I've made these a million times. We eat them with chicken curry or chicken tandoori. You can also use a mix of whole wheat and white flour. Yum!
Provided by ladimo
Categories Breads
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Put ingredients into bowl of bread machine in the order indicated for your machine.
- Process on dough cycle.
- Divide dough into 8-10 pieces & let rest a few minutes to relax.
- Roll and stretch each piece into 9-10" circle, dusting with flour as needed to keep from sticking.
- In nonstick pan over medium heat, lightly brown on each side, turning with tongs. Each wrap should puff up slightly.
- Stack and keep warm in 190 degree oven until all are done.
- Prep time does not include dough prep in bread machine.
Nutrition Facts : Calories 205.9, Fat 3.8, SaturatedFat 1.1, Cholesterol 1.1, Sodium 346.1, Carbohydrate 36.8, Fiber 1.3, Sugar 0.9, Protein 5.5
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SOFT WRAP BREAD RECIPE - KING ARTHUR BAKING
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- Cover the bowl or bucket and set the mixture aside for 30 minutes., In a separate bowl, whisk together the potato flour (or flakes) and 1 cup (120g) of the remaining flour with the salt, oil and yeast., Add this to the cooled flour/water mixture, stir, then knead for several minutes — by hand, mixer or bread machine — to form a soft dough.
- Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.
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- Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir until smooth. Lightly cover the bowl or bucket and set the mixture aside for 30 minutes.
- In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the slightly cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. It may look like the flour/salt/oil/yeast mixture will never absorb into the boiling water/flour mixture. It will, I promise, but you may need to take it out of your electric mixer, if using one, and knead the flour in by hand or add it very gradually into your electric mixer.
- Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don’t be worried – just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
- Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn’t dry out), until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
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