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9 ounces (1 cup + 2 Tbsp.)
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
3 tablesoons
2 teaspoons
- or -
1½ teaspoons
Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent or parker house. Makes between 2 and 3
dozen rolls depending on shape made. Freeze any leftover rolls for another time.
BREAD SELECT SETTING TO USE: Dough
1. Add water to pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle
dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4. Program for DOUGH. Program TIMER if being used. Start bread
maker. When done, turn off and remove bread from pan. Place
dough onto floured surface. Let rest 15 minutes.
CRESCENT ROLLS
Divide dough into 4 equal pieces.
Roll each piece into a circle ¼-inch thick.
1. Cut each circle into 6 pie shaped wedges.
2. Roll each wedge from wide end to narrow tip.
3. Curve ends to form crescent.
Place on greased cookie sheets, about 1 inch apart.
Cover and let rise until double in size. Makes 2 dozen.
CLOVERLEAF ROLLS
Divide dough into 54 equal sized pieces.
Roll each piece into a ball.
1. Place 3 balls into a greased muffin cup.
2. Brush with softened butter. Cover and let
rise until double in size. Makes 1½ dozen.
BASIC DINNER ROLLS/BREAD STICKS
INGREDIENTS
WATER, 80° ° ° ° F
BREAD FLOUR
DRY MILK
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or SLIGHTLY
BEATEN EGG WHITE
5. Finish as desired, following shaping
directions. Place on greased baking
pans sor sheets, cover and let rise in
warm, draft-free lace until double in
size, about 45 minutes to 1 hour. Brush
with butter or slightly beaten egg white
and bake in preheated 350º F oven for
15 to 20 minutes or until golden
brown. Serve warm.
FOUR-LEAF CLOVER ROLLS
Roll dough into a rectangle, ½-inch thick.
Cut dough into 18 equal sized pieces.
1. Shape each piece into a ball. Place each ball into a greased
muffin cup.
2. With scissors, snip each ball completely into quarters.
3. Brush with softened butter. Cover and let rise until double
in size. Makes 1½ dozen.
BREAD STICKS
Divide dough into 4 equal pieces. Divide each piece into 6
portions.
1. Roll each piece into a rope 8 inches long. Place onto greased
cookie sheets, 1-inch apart.
2. Brush with egg white/water mixture and sprinkle with topping
of your choice. Cover and let rise until double in size. For drier
bread sticks, reduce oven temperature to 300º F after 10 minutes
baking and bake 25 to 30 minutes longer. Makes 2 dozen.
24
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