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ONION ROLLS
INGREDIENTS
1 cup milk (80°F – 90°F)
2 large eggs, at room temperature
¼ cup sugar
6 tbsp. unsalted butter or margarine, cut in pieces
1 tbsp. instant minced onion
1 tsp. caraway seeds
½ tsp. salt
3¼ cups bread flour
2¼ tsp. active dry or bread machine yeast
1 egg white
Instant minced onion
1. Measure ingredients, except egg white and additional instant
minced onion, into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Shape into your favorite dinner rolls shapes such as pan rolls,
braids or rosettes.
MAKES ABOUT 2 DOZEN DINNER ROLLS
Tip: If desired, brush with beaten egg white and sprinkle with
additional instant minced onion just before baking.
BEST EVER PIZZA DOUGH
INGREDIENTS
1 ½ cups beer or water (80°F – 90°F)
1 tbsp. honey or sugar
2 tbsp. extra virgin olive oil
1½ tsp. salt
4¼ cups bread flour
2 tsp. bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid.
Plug unit into wall outlet.
3. Select DOUGH. Press the START button.
4. The complete signal will sound when dough is done.
5. Using pot holders remove bread pan from baking chamber and
place dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Divide dough in half. Set one half aside and keep covered. Lightly
brush 2 large pizza pans with olive oil and sprinkle with cornmeal;
set aside.
8. On lightly floured surface roll out half of dough to fit prepared pan.
Top with desired topping ingredients such as sauce, cheese and
vegetables. Bake in a preheated oven at 425ºF for 20 minutes or
until edges are golden and cheese is bubbling.
9. Repeat with remaining dough.
MAKES 2, 15-INCH THIN CRUST PIZZAS
For Foccacia: Brush 15½ x 10½ inch jelly roll pan with olive oil and
sprinkle with cornmeal. Roll out dough on a lightly floured surface and
fit into pan. Cover loosely with plastic wrap and set aside until doubled
in size (about 40 minutes). Using oiled fingertips, press indentations
into dough about ½-inch deep and about 1-inch apart. Drizzle with
3 to 4 tbsp. olive oil and sprinkle with 1 tsp. coarse or sea salt, ¾ cup
freshly grated Parmesan, Romano and Asiago cheese and
1
/
3
cup
mixture of fresh chopped herbs such as parsley, rosemary, basil and
oregano. Bake in preheated oven at 425ºF until crust is golden and
bread is puffed (about 20 minutes).
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