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DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients 12 rolls 18 rolls 24 rolls
Eggs, large, at room
temperature
1 1 1
Plus enough water
(80°F/27°C) to equal
¾ cup ¾ cup + 1 tbsp. 1
1
/3 cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Sugar 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread our 2 cups 3¼ cups 4 cups
Active dry yeast 1½ tsp. 2 tsp 2¼ tsp.
Select Dough Course
Method:
1. Place on lightly oured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
Baker’s Hint:
• Dough has doubled in volume when an indentation remains after tip of a nger is
pressed lightly and quickly into dough. If indentation springs back, cover and let
rise a few more minutes and check again.
MAKING DOUGHS: CRUST TREATMENTS
Important: For use only with the Dough Courses
• Always allow optimum rising of shaped dough.
• Use pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or
milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.
Lightly Floured
Sprinkle enough our onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each mufn tin and let rise until doubled
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
1
/8-inch thick square.
Cut strips
1
/8-inch wide and 2-inches long. Place 1 strip across top of each ball.
Repeat process, placing second strip in opposite direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For
“individual” rolls place dough balls 2-inches apart.