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Instructions. Add 4 Tbsps butter to the milk and heat in the microwave till the milk is lukewarm. About 1-2 minutes on medium heat. Add the beaten eggs after removing from the microwave. Mix flour, salt and sugar together. Add ingredients to your bread machine in the order recommended by the manufacturer.

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Grease a 9x13-inch baking dish with butter. Punch down the dough and transfer to a lightly floured surface. Divide the dough into 4 equal pieces. Working with one piece at a time, roll dough into a 12x8-inch rectangle. Cut the dough lengthwise into two 12x4-inch strips, then cut each strip into 6 pieces.

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Melt butter over low heat. Tilt pan to grease bottom. When cycle is complete, remove dough from machine to lightly floured surface. Roll out dough 1/2-inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.

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Step 2. Make the dough: Add eggs, flour, and salt to a stand mixer bowl. Attach the dough hook to the mixer, and put the bowl on the mixer. Beat on low to combine the ingredients, about 1 minute. Increase the mixer speed to medium and beat until the dough is smooth, about 8 minutes. Step 3.

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Knead: On a floured surface knead the dough until smooth-5-10 minutes. Place in a large greased bowl and cover with plastic wrap and let rise for 1-1/2 hours or till doubled. Punch: Once risen, punch the dough down and roll out to 1/2 inch thick. Cut circles with a biscuit cutter.

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Cover with a tea towel and set aside to rise in a warm place, leaving until they are risen to double in size. Preheat the oven to 180*C/375*F/ gas mark 6. Glaze the rolls with some more melted butter. Bake for 15 to 20 minutes until golden brown and hollow sounding when tapped on the bottom.

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Mix together milk, water, and butter in a microwave safe bowl. Heat on high for 15 seconds at a time until the liquid is warm, but not hot (120° to 130°F). Pour liquid mixture into dry mixture and mix on medium speed for 2 minutes. Add an additional 1/4 cup flour and mix for another 2 minutes, at high speed.

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Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes. Bake for 15 minutes.

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Layer ingredients in bread machine according to manufacturer's instructions. Select the dough cycle. When the cycle is complete, roll out dough. Cut dough into 2 1/2 inch circles. Fold the dough circles in half and seal the edges. Let rise on an ungreased cookie sheet for 30 minutes. Bake at 400 degrees for 10-12 minutes.

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Gently flatten the rolls to pretty much cover the bottom of the pan. Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.

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Get the ingredients ready: In a saucepan, bring the milk and sugar to a low simmer. Remove from heat and stir in the butter until melted. Mix the dough: In a mixer, combine all of the ingredients, but only half of the flour. Gradually add the rest of the flour until fully combined and smooth. Knead for 5-7 minutes.

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Bake the rolls for 20 to 25 minutes, until they're golden brown and baked all the way through. Remove the buns from the oven, and brush with the remaining melted salted butter. If possible, keep the buns together until serving, this helps keep them from drying out and keeps that wonderful softness. Pull apart to serve.

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Add the butter and salt and continue kneading until the butter is completely incorporated. Cover the bowl with plastic wrap and set aside until the dough has doubled in size, about an hour. Line a baking sheet with parchment paper and preheat the oven to 350°F. Lightly dust your work surface with flour.

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Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy. 4. In a stand mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth. 5. Add 1/4 cup flour at a time to until dough comes together.

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Place the rolls onto the prepared baking sheet, short folded side facing down. Cover and place in a warm, draft-free place. Allow to rise for 30 minutes, or until doubled in size. Preheat oven to 375°F. Bake for 12-15 minutes, or until golden brown. Brush with more melted butter, if desired. Serve warm.

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Our three convenient locations are open 365 days a year, including holidays. Calandra's Bakery: Newark 204 First Avenue, Newark Tel: (973) 484-5598 Hours of Operation: Open daily from 6:00 AM until 9:00 PM. Order DoorDash. Calandra's Bakery: Fairfield 244 U.S. Highway 46 East, Fairfield Tel: (973) 227-5008 Hours of Operation: Mon-Sat: 6:00.