User's Manual
Dinner Rolls
Doi@:
l/Z
cu
P
water
: Fb
espoon margarine or butter, softened
2
ff4
cups Gold Medal@ Better for
BreadrM
flour
2 tablespoons su ar
l/2
teaspoon sa t
B
I
;I;
teaspoons regular active dry yeast
I I/2 teaspoons bread machine yeast or
quick-acting active dry yeast
Topping:
Margarine or butter, melted
DIRECTIONS:
1.
PLace all Dough ingredients in breadpan in the order listed.
Select SWEET DOUGH cycle.
2. Grease cookie sheet. Divide dough into 10 pieces.
Shape each piece into ball. Place
2 inches apart on cookie sheet. Brush with margarine.
Cover; let rise 30 to 40 minutes or until
double.
3. Heat oven to 375”. Bake 12 to 15 minutes or untilgolden brown. Brush tops with margarine if
desired. 10 rodls.
Ham and Swiss loaf
Doagh:
314 cup water
I tables oon vegetable oil
2
cu.
s
pE
old Medal@ Better for
BreadTM
flour
coo ed
2t?t;;$ons
sugar
I
teaspoon salt
I
;I$
teaspoons regular active dry yeast
1
I/2 teaspoons bread machine yeast or
quich-acting active dry yeast
Filling:
3
~~zb~;;;:i;;yonnaise
or
;
~y;“,,,,,~;y~y$y~~~
smoked ham (about 4
l/Z cup shredded Swiss cheese
(2 ounces)
DIRECTIONS:
2.
Place aN Dough ingredients in bread pan in the order listed.
Select WHITE DOUGH cycle.
2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into 9-inch square on floured
surface. Spread with mayonnaise mixture.
Arrange ham evenly on dough, overlapping as
necessary.
Sprinkle with cheese. Roll up tightly. Pinch edge of dough into roll to seal; pinch ends
of dough to seal well. FoGa’ends under loaf. Place loaf, seam side down, on cookie sheet. Cover;
Iet rise in warm place 40 to 45 minutes or until double.
3. Heat oven to 375”. Bake 25 to 30 minutes or untilgolden brown. Immediately remove from
cookie sheet. Cut into l-inch slices. Refrigerate any remaining bread. 1 loaf.