Specifications

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