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dough
BASIC
DINNER
ROLLS/BREAD
STICKS
@
INGREDIENTS
8 ounces (1 cup)
3 tablespoons
3 cups
3 ½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
-or-
1½ teaspoons
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
Makes 2 to 3 dozen rolls depending
on shape
made.
Freeze leftover rolls for another time.
See instructions below.
dough
WHEAT
DINNER
ROLLS
_'_
INGREDIENTS
8½ ounces (1 cup + 1 tbsp.)
3 tablespoons
1½ cups
1½ cups
3 ½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
-or-
1Y2teaspoons
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
Shape in cloverleaf or t\_ur-leaf clover rolls.
Makes 172dozen.
See instructions below.
Add ingredients
to bread pan in order listed, making well in center of dry ingredients
for yeast. Prograln
for dough setting and timer,
if being used. Turn on. When done, turn off! unlock pan and place dough on floured suri_ace. Let rest 15 minutes.
Follow desired
shaping directions
below.
Cover and let rise in warm, draft-fiee
place until double in size, 45 minutes
to 1 hour. Brash with butter or
slightly beaten egg white and bake in preheated
3500 F oven for 15 to 20 minutes
or until golden brown.
Sel-ve 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 fiom wide end to narrow tip.
3. Culwe ends to form crescent.
Place 1 inch apart on
greased
cookie sheet. Continue
recipe instructions.
Makes
2 dozen.
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.
FOUR-LEAF
(;LOVER
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 lnuffin cup.
3 .With scissors, snip each ball completely into quarters.
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/,a_ater 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
3000 F after baking 10 minutes and bake 25 to 30 minutes longer.
18
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