Wolf Convection Steam Ovens Use & Care Manual page 16

OVEN OPERATION
Recipes
R11 ROLLS
Cook time—approximately 33 minutes
3 1 / cup flour
(740 g)
4
2 Tbsp sugar
(30 g)
1 .25-oz package active dry yeast
(7 g)
1 tsp salt
(5 g)
1 cup very warm milk, 120–130°F
(230 ml)
4 Tbsp butter, melted
(60 g)
2 Tbsp milk
(30 ml)
1 tsp sugar
(5 g)
1 Tbsp butter, melted
(15 g)
In mixer bowl with dough hook, place flour, sugar, dry yeast and
salt. Mix ingredients together on low speed for two minutes.
Pour in warm milk and 4 Tbsp
mix for five minutes or until dough begins to form and pull away
from the bowl. Remove dough hook and cover with damp cloth.
Allow to rise at room temperature 1–1
in bulk.*
On lightly floured surface, divide dough into 12 equal portions.
Shape into balls and place in greased 12 x 8-inch glass dish.
Cover with damp cloth and allow to rise about one hour or until
doubled in bulk.
Place oven rack on rack position 2. Place dish on rack. Close
oven door. Set oven to Recipes R11. Press OK. Mix remaining
milk, sugar and butter. When oven chimes, brush rolls with mix-
ture. Press OK again. When oven chimes again, remove rolls and
cool slightly before serving. Serve warm.
Makes 12 rolls.
*Dough can be placed in a covered container in the refrigerator
overnight. When ready to use, allow dough to set at room tem-
perature for about one hour to warm before forming into rolls.
To check if the dough has doubled in bulk, stick two fingers into
the dough about one inch down and quickly remove them. If
the finger indents remain, then the dough has doubled in bulk.
If the finger indents disappear, then the dough still needs to rise
longer.
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(50–55°C)
melted butter. Continue to
(60 g)
1 / hours or until doubled
2
R12 MUFFINS
Cook time—approximately 35 minutes
For muffins:
2 cup flour
(460 g)
2 / cup sugar
(150 g)
3
2 tsp baking powder
(10 g)
1 / tsp baking soda
(2 g)
2
1
/ tsp salt
(2 g)
2
1 / tsp cinnamon
(1 g)
4
2 eggs
1 cup buttermilk
(230 ml)
1 / cup butter, melted
(115 g)
2
1 Tbsp lemon zest
(15 g)
1
/ tsp vanilla
(5 ml)
2
1 / cup plain yogurt
(60 ml)
4
1 cup blueberries
(230 g)
For streusel:
1 / cup flour
(115 g)
2
1 / cup butter, softened
(60 g)
4
1 / cup sugar
(60 g)
4
1
/ cup walnuts, chopped
(60 g)
4
1 Tbsp lemon zest
(15 g)
In large mixing bowl with flat beater on low speed, combine
flour, sugar, baking powder, baking soda, salt and cinnamon. In
separate bowl, whisk together eggs, buttermilk, cooled butter,
zest, vanilla and yogurt. Add egg mixture to mixing bowl and mix
for 20 seconds, or until just combined. Remove bowl from mixer
and hand mix blueberries into batter. Spray jumbo muffin pans
with nonstick spray or use jumbo muffin pan liners. Divide batter
evenly into 12 muffin cups.
To make streusel: Place flour butter, sugar, walnuts and lemon
zest in small mixing bowl. Combine with hands or pastry blender
until crumbly. Spoon mixture evenly on tops of muffins.
Place pan or muffin liners on perforated pan. Slide into cold
oven on rack position 1. Close oven door. Set oven to Recipes
R12. Press OK. When oven chimes, remove pan from oven.
Allow to cool five minutes before removing from pan. Serve
warm or cool and store in airtight container.
Makes 10 to 12 servings.