Breadman TR2700 Use And Care Book Manual page 62

Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
square. Cut strips
each ball. Repeat process, placing second strip in opposite direction across top
of each ball.
Traditional Rolls
Shape into balls. For pull-apart rolls, place dough balls with sides touching. For
individual rolls place dough balls 2-inches apart.
DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients
Eggs, large, at room
temperature
Plus enough water
(80°F/27°C) to equal
Oil
Sugar
Salt
Bread flour
Active dry yeast
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for
30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
62
/ -inch wide and 2-inches long. Place 1 strip across top of
1
8
1.0 lb.
12 rolls
¾ cup
2 tbsp.
2 tbsp.
1 tsp.
2 cups
1½ tsp.
1
¾ cup + 1 tbsp.
/ -inch thick
1
8
1.5 lb.
18 rolls
1
3 tbsp.
3 tbsp.
1½ tsp.
3¼ cups
2 tsp
2.0 lb.
24 rolls
1
1 / cups
1
3
¼ cup
¼ cup
2 tsp.
4 cups
2¼ tsp.