Caramel Rolls (bread machine)

• 1 c. warm water (110 degrees F)


• 1 egg


• 3 c. bread flour


• 1/4 c. white sugar


• 3 T. instant powdered milk


• 1 1/2 t. salt


• 5 T. butter, softened


• 1 t. instant yeast


• 1/3 c. butter


• 1/2 c. vanilla ice cream


• 1/2 c. brown sugar


• 1/2 c. butter, softened (for spreading)


• 1 T. ground cinnamon


• 1/2 c. brown sugar

• Place water, egg, bread flour, white sugar, powdered milk, salt, 5 Tablespoons butter and yeast in bread machine in the order suggested. Select DOUGH setting, and turn machine on.


• Meanwhile, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel sauce into the bottom of a lightly greased 9 x 13 inch pan.


• Preheat oven to 350 degrees F.


• When machine has finished cycling, remove dough from the machine and turn out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up and seal edges. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until double in size, about 45 minutes to an hour.


• Bake at 350 degrees F. for approximately 30 to 35 minutes, until golden brown.

Gingerbread for Bread Machines

1 1/4 cup milk
3 tablespoons butter (unsalted)
6 tablespoons brown sugar
2 1/4 teaspoons active dry yeast
2 2/3 cups bread flour
3/4 cup rye flour
1 1/2 teaspoon salt
2 teaspoons ginger (ground)
3/4 teaspoons cinnamon (ground)
1/4 teaspoons nutmeg (grated)
1/4 teaspoons cloves (ground)
Note: 6 servings for large (1.5 lb) loaf, change to 4 servings for medium or 3 servings for small loaves. Scald the milk. Stir in butter and brown sugar. Let cool to room temperature. Add the milk mixture and remaining ingredients in the order suggested by your bread machine manual and use the basic bread cycle.