Buttercrust Pastry Dough Food

CLASSIC BUTTER CRUST BREAD

Steps:

• Add sugar, salt, buttermilk and better to the bread pan.
• 2. Spoon flour on top of liquid. Add yeast.
• 3. Select Basic/White cycle and Light Crust setting and press Start.
• Topping: After bread final rise and just before baking, press Pause.
• Raise the lid, cut 1/2 inch slash down the length of the bread.
• and brush with melted butter. Close lid and press Start to continue cycle.
• I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.

BUTTERCRUST BUNS (ROLLS)

Steps:

• 1. Soften yeast in warm water. Use 1 tsp. of your sugar to activate yeast.
• 2. Combine butter, remaining sugar, salt and buttermilk; scald and let cool to lukewarm. About 100'
• 3. Blend in yeast and baking soda. Gradually add 4 1/2 to 5 cups of flour until soft dough is formed.
• 4. Cover and let rise in a warm place (70' to 80') until double in size (about one hour).
• 5. Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in greased muffin tins.
• 6. Rise until light (about 30 minutes). Preheat oven to 400 degrees while you are waiting for buns to rise. Bake 15 to 20 minutes. Makes two rolls per cup of flour.

BUTTERCRUST PASTRY DOUGH

Steps:

• Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.
• Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.