Charlescraft NBR BBM3 Instruction Manual page 26

DINNER
R OLLS
1 Lb 11/2 Lb 2 Lb
Water
8 oz 10 oz 12 oz
White Flour
2 cups
3 cups 4 cups
Bu~ter
2 1/2 Tbsp
3 Tbsp
3 1/2 Tbsp
Dry Milk 1 1/2 Tbsp 2Tbsp 2 1/2 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt
1 tsp
1 1/2 tsp
2 tsp
Yeast 1 1/2 tsp 1 1/2 tsp
11/2tsp
Topping: 1 egg (beaten)
Onion Topping: 2 Tbsp melted butter, 1 Tbsp dry onion soup mix
1 lb - Makes 8 rolls, 1 1/2 lb - Makes 12 rolls, 2 lb - Make·s 16 rolls
1. Divide dough into separate balls on a lightly greased pan.
2. Slightly flatten each ball with the palm of your hand.
3. Cover and let rise for 30-40 minutes.
4. Brush with egg topping.
5. Bake at 350-375°Ffor 12- 16 minutes until golden brown.
IT ALlAN BREA D
STICKS
1 Lb 11/2 Lb 2 Lb
Water 8 oz 10 oz 12 oz
White Flour 2 cups 3 cups
4 cups
Whole Wheat Flour
1/4 cup 1/3 cup 1/2 cup
Butter 1 1/2 Tbsp 2Tbsp
3 Tbsp
Dry Milk 1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 1/2 tsp
2 tsp
Yeast 1 1/2 tsp 1 1/2 tsp
1 1/2 tsp
TOPPING: 2 Tbsp melted butter
1 Tbsp garlic salt
1 tsp Parmesan cheese
1 lb- Makes 10-12 sticks, 1 1/2 lb - Makes 15-18 sticks, 2 lbs - Makes 20-24 sticks
1. Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture .
2. Using a pizza cutter cut into 1 inch strips.
3. Place strips on 1 or 2 large greased cookie sheets.
4. Bake at 375°F for 14-1 6 minutes until golden brown.