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Basic
— 28 —
16 oz. (3
1
/4 C) bread flour
1
/4 C sugar
1
1
/2 tsp salt
3 TBSP dry milk
3 TBSP butter or margarine
7
1
/2 fl.oz. (
15
/16 C) water
1
1
/2 tsp dry yeast
1 egg, beaten
for brushing on top
3
/4 TBSP poppy seeds, optional for
sprinkling on top
3
/4 TBSP sesame seeds, optional
for sprinkling on top
Variation: Whole Wheat Dinner Rolls
Replace 1
1
/2 cups bread flour with whole
wheat flour.
Dinner Rolls (Yield 18)
Make the dough according to instructions on
1 P.7—9.
Divide the
2 dough into 18
equal portions. Roll
each portion into a
ball. Cover with a
plastic wrap and
rest for 20 minutes.
Roll one end of
3 the ball on a
lightly floured
surface to make a
cone.
Roll each cone
4 into a wedge
shape,
approximately
1
/4
inch thick, using a
rolling pin.
Starting with
the wider end,
roll up the wedge
loosely towards the
narrower end.
Place seam
6 side down on a
greased baking
pan.
Spray water on
7 top. Proof at
90¡F for 30 to 50
minutes or until
nearly doubled.
Brush rolls with
8 beaten egg,
sprinkle with poppy
seeds or sesame
seeds if desired.
Bake in 350¡F
9 oven for 10 to
15 minutes or until
golden brown.
5
Select DOUGH mode
C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s)
<
Note for measuring flour
>
The amounts shown in ( ) are not as precise as weight measurements.
For better results, please use weight measurements. (1 cup = 4.92 oz.)
( ) : measurements not as precise as weight measurements.