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(For use only with the Dough Cycles)
•Always allow optimum rising of shaped dough.
•Use a pastry brush to apply glaze.
• Bake as directed.
Egg Yolk Glaze
For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water or milk.
Egg White Glaze
For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into 1/2-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.
Crisscross Rolls
Shape into balls. Combine 2 of the balls and roll into a 1/8-inch thick square. Cut strips 1/8-
inch wide and 2-inches long. Place 1 strip across the top of each ball. Repeat this process
placing the second strip in the opposite direction across the 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.
MAKING DOUGHS: CRUST TREATMENTS
TR2500_FINAL 10/14/05 3:14 PM Page 92