Wheat Dinner Rolls - West Bend L5231 Recipes And Instructions

dough
8 ounces (1 cup)
3 tablespoons
3 cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
-or-
1½ teaspoons
dough
8½ ounces (1 cup + 1 tbsp.)
3 tablespoons
1½ cups
1½ cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
-or-
1½ teaspoons
Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough setting and timer,
if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Let rest 15 minutes. Follow desired
shaping directions below. Cover and let rise in warm, draft-free place until double in size, 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.
CRESCENT ROLLS
1. Divide dough into 4 equal pieces. Roll each piece
into a circle ¼-inch thick.
2. Cut each circle into 6 pie-shaped wedges. Roll
each wedge from wide end to narrow tip.
3. Curve ends to form crescent. Place 1 inch apart on
greased cookie sheet. Continue recipe instructions.
Makes 2 dozen.
FOUR-LEAF CLOVER ROLLS
1. Roll dough into a rectangle, ½-inch thick. Cut into
18 equal-sized pieces.
2. Shape each piece into a ball. Place each ball into a
greased muffin cup.
3.With scissors, snip each ball completely into quarters.
Continue recipe instructions. Makes 1½ dozen.
BASIC DINNER ROLLS/BREAD STICKS
INGREDIENTS
WATER, 75-85 F
BUTTER or MARGARINE
BREAD FLOUR
SUGAR
DRY MILK
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or
SLIGHTLY BEATEN EGG WHITE

WHEAT DINNER ROLLS

INGREDIENTS
WATER, 75-85 F
BUTTER or MARGARINE
BREAD FLOUR
WHOLE WHEAT FLOUR
BROWN SUGAR, packed
DRY MILK
SALT
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or
SLIGHTLY BEATEN EGG WHITE
CLOVERLEAF ROLLS
1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.
2. Place 3 balls into greased muffin cup. Continue recipe instructions.
Makes 1½ dozen.
BREAD STICKS – makes 2 dozen
1. Divide dough into 4 equal pieces. Divide each piece into 6 portions.
2. Roll each piece into a rope 8 inches long. Place 1 inch apart on
greased cookie sheet.
3. Brush with egg white/water mixture and sprinkle with sesame or
poppy seeds, grated Parmesan cheese, garlic salt or other topping.
Continue recipe instructions. For drier breadsticks, reduce heat to
300º F after baking 10 minutes and bake 25 to 30 minutes longer.
Makes 2 to 3 dozen rolls depending on shape
made.
Freeze leftover rolls for another time.
See instructions below.
Shape in cloverleaf or four-leaf clover rolls.
Makes 1½ dozen.
See instructions below.
18