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CHEEZY GARLIC ROLL DOUGH
Ingredients 18 rolls 24 rolls
Eggs, large, at room
temp.
1 1
Plus enough water
(80°F/27°C) to equal
1 cup 1
1
/3 cups
Oil 2 tbsp. 3 tbsp.
Sugar
1
/3 cup ½ cup
Salt 1½ tsp. 2 tsp.
Dry milk 1 tbsp. 2 tbsp.
Bread our 3½ cups 4½ cups
Active dry yeast 2 tsp. 2¼ tsp.
Select Dough Course
Topping:
Parmesan cheese, grated ½ cup
2
/3 cup
Garlic, nely minced 1½ tbsp. 2 tbsp.
Butter, melted 3 tbsp. ¼ cup
Method:
1. Place on lightly oured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-
garlic mixture. Place in greased 9” x 13” baking dish. Cover and let rise in warm
place for 45 minutes or until doubled in size.
3. Bake at 325ºF/163ºC for 35 to 40 minutes, or until done.
WHEAT DINNER ROLL DOUGH
Ingredients 9 rolls 18 rolls
Water (80°F/27°C) ¾ cup 1½ cups
Oil 1 tbsp. 2 tbsp.
Brown sugar 2 tbsp. ¼ cup
Salt 1 tsp. 2 tsp.
Bread our 1¼ cups 2½ cups
Whole wheat our 1 cup 2 cups
Active dry yeast 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 25 – 30 minutes, or until golden brown.