Ingredients:
  ● 1 cup water
  ● 2 tsp. margarine or butter
  ● 2 tsp. sugar
  ● 2 tsp. salt
  ● 3 – 3 1/4 cups bread flour
  ● 3 tsp. nonfat dry milk
  ● 2 tsp. yeast

Directions:
Add ingredients into bread machine pan in order given (liquid ingredients on the bottom, then dry ingredients, yeast on top), or in the order recommended by your bread machine. Select the dough cycle.

Remove dough from machine when the dough cycle is complete. Punch it down and let it rest for 20 minutes. Form into 12 balls, make bun shapes and flatten. Cover and let rise for 1 hour. Bake in a preheated 375* oven for 15 to 20 minutes or until golden.

Variations: Add 1 1/2 T of one of the following to the dough: sesame seeds, poppy seeds, chives or minced onion. You may also brush the tops of the buns with a beaten egg and sprinkle on sesame seeds immediately prior to baking.

Sandy’s notes: I make into 8 or 10 balls so I end up with larger rolls

Ingredients:
  ● 1 1/2 cups water
  ● 2 tsp sugar
  ● 3/4 tsp salt
  ● 3 1/2 cups bread flour
  ● 2 1/2 tsp yeast

Directions:
Layer in bread machine pan according to manufacturers recommendation. Bake on the basic cycle. Makes a large loaf (2 lbs). Add a tablespoon or two of water if the machine sounds like it is struggling (dough may be dry). Sandy’s Notes: Sub’d 1 cup of whole wheat flour for 1 cup of white bread flour, added about 3 T vital wheat gluten. Baked on the Rapid Whole Wheat cycle – awesome!

Ingredients:
  ● 1 c. water
  ● 2 tbsp. margarine or butter ; softened
  ● 1 egg
  ● 3 1/4 c. bread flour
  ● 1/4 c. sugar
  ● 3 tsp. yeast

Directions:
Place all dough ingredients in bread machine pan in order listed. (I always make sure the yeast doesn’t touch any of the liquids so I make a little hole in the middle of the bread flour to put the yeast in.)

Select either sweet dough cycle or dough cycle (depending on what is on your bread machine) and press start. Grease a cookie sheet. Divide dough into 15 pieces. Shape each into a ball. Place 2 inches apart on a cookie sheet. Brush with margarine. Cover, let rise 30 to 40 minutes or until double. Heat oven to 375 degrees. Bake 12 to 15 minutes.

Brush the tops with margarine again.

Ingredients:
  ● 1 1/2 cups warm water ; (110 degrees F/45 degrees C)
  ● 1 tbsp. active dry yeast
  ● 2 tbsp. white sugar
  ● 2 tbsp. vegetable oil
  ● 1 tsp. salt
  ● 4 cups bread flour




Directions:
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour.
3. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
4. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
5. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
6. Deflate the dough, turn it out onto a lightly floured surface, divide the dough into 16 equal pieces, and form into round balls.
7. Place on lightly greased baking sheets at least 2 inches apart.
8. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes.

Ingredients:
  ● 3 cups warm water
  ● 1 tsp. white sugar
  ● 1 tbsp. active dry yeast
  ● 1 tbsp. salt
  ● 7 cups all-purpose flour

Directions:

Add the sugar and yeast to the warm water and let proof. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on- perfect rising temperature.) Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise. Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.

Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.