West Bend L4979 Care And Use Instructions Manual page 33

Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into
an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and
punch down if needed. When ready to use, shape, rise and bake as recipe directs.
To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove
from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed,
allow dough to rise until doubled in size, then bake as directed.
8 ounces (1 cup)
3 tablespoons
3 cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
FOLLOW THESE INSTRUCTIONS FOR THE BASIC DINNER ROLLS/BREAD STICKS RECIPE
1. Add water and butter to pan.
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture into the
corners.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker
4. Program for dough. Program time delay if being used. Start bread
maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH
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.
FOR PARKER HOUSE ROLLS – Makes 3 dozen
1. Roll dough into a circle ¼-inch thick. Cut dough into 3-inch circles using biscuit cutter. Brush with
softened butter.
2. Crease each biscuit through center with handle of wooden spoon.
3. Fold biscuits over so top half overlaps bottom slightly. Place close together in a greased 13 x 9 and a
9 x 9 inch pan. Brush with softened butter. Cover and let rise until double in size.
BASIC DINNER ROLLS/BREAD STICKS
INGREDIENTS
WATER, 80 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
CLOVERLEAF ROLLS
1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.
2. Place 3 balls into greased muffin cup. Brush with softened butter.
Cover and let rise until double in size.
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.
32
BREAD SELECT SETTING: dough
Makes between 2 and 3 dozen rolls
depending on shape made.
5. Finish as desired, following shaping directions. Place
on greased baking pans or sheets, cover and let rise in
warm, draft-free place until double in size, about 45
minutes to 1 hour. Brush with butter or slightly beaten
egg white and bake in preheated 350° F oven for 15 to
20 minutes or until golden brown. Serve warm.