Filter
Top Products
RECIPES
61
RECIPES
60
Mrs. Gleason’s Homemade Yeast Rolls
Yeast Rolls
Cooking Guide Default Mode and Temperature: Pure Convection/350˚F
Suggested Time: 20-25 minutes
Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack
positions 1, 3, and 5. For multiple racks, add 5-10 minutes.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#6 Yeast Rolls
Types of Yeast rolls: This function can be used for frozen yeast rolls that have been thawed and proofed or homemade yeast rolls.
2 packages active dry yeast
2 cups lukewarm water (between 95-105˚)
1
⁄
2
cup granulated sugar
6
1
⁄
2
-7 cups all purpose flour
1
1
⁄
2
teaspoons salt
1 large egg, room temperature
1
⁄
4
cup plus 2 Tablespoons unsalted butter, softened
Preheat oven on Proof mode at 100˚. Combine dry yeast and lukewarm water in a large mixing bowl. Let sit for 10 minutes or until it
becomes foamy and yeast and sugar dissolve. Add 2 cups of flour and salt. Add
1
⁄4 cup butter and egg. Beat in remaining flour until
smooth. Knead for 10 minutes on a floured surface. Put dough into a greased bowl and cover with a damp cloth. Place in oven and
allow to rise for 1 hour before baking. Remove dough, but leave oven on in Proof mode. Shape into 2-3 inch balls for rolls. Place on
two greased cookie sheets, spacing them about 1" apart from each other. Brush rolls with 2 tablespoons melted butter. Place in
oven again for 30 minutes before baking. Remove dough and press CANCEL/SECURE. Select Yeast Rolls from Dacor Guide. Allow
oven to preheat. Place in oven and set timer for 20-25 minutes. Bake until golden brown.
After Baking: Remove rolls from cookie sheet and cool on wire rack. Serve warm.
Makes about 2 dozen rolls.
Honey Wheat Bread
Yeast Bread in Loaf Pan
Cooking Guide Default Mode and Temperature: Pure Convection
™
/325˚F
Suggested Time: 25-30 minutes
Tips: Use 9 x 5 loaf pans. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#7 Yeast Bread in Loaf pan
Types of Yeast Dough: This function can be used for frozen loaves that have been thawed and proofed
or
homemade yeast loaves.
2
1
⁄
4
cups warm water (105-115˚)
1
⁄
2
cup honey
3 Tablespoons packed brown sugar
2 packages active dry yeast
1 cup instant nonfat dry milk
2 Tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon salt
2 cups bread flour
5 to 6 cups whole wheat flour
Adjust oven rack to position 2. Preheat oven to Proof mode at 100˚. In a large mixer with dough hook attachment, combine warm
water, honey, brown sugar and yeast. Mix lightly and let sit until bubbly, about 5 minutes. Stir in nonfat dry milk, butter, and egg. Turn
mixer on low to mix. Add bread flour and salt. Scrape down the sides of the bowl with a rubber spatula. Add enough wheat flour to
make a soft dough. Knead in the mixer for 7-8 minutes, or turn dough out onto a floured surface and knead by hand for 10 minutes.
The dough should be smooth and elastic. Place in greased bowl, lightly oil the top of the dough and cover. Let rise in oven’s proof
mode for at least 1 hour or until doubled in size. Press CANCEL/SECURE. In Dacor Guide, select Yeast Bread in Loaf Pan. Allow oven
to preheat. Punch down dough and place on a floured surface. Divide dough in half. Roll half of the dough with a rolling pin into an
8 x 13 x 1" rectangle. Roll dough from the 8" side lengthwise, as if making a jellyroll, until a loaf forms. Press to release air bubbles
and pinch edges to seal. Repeat with other half of dough. Place loaves seam side down in two greased 9 x 5" loaf pans. Place in
oven and set timer for 25-30 minutes. Bake until loaves rise and brown, and bread sounds hollow when tapped on the bottom.
After Baking: Remove from loaf pan and cool on baking rack- this will prevent the bottom from becoming soggy.
Let cool and slice.
Makes 2 loaves.