Filter
Top Products
f
1.5 Ib 2 lb.
18 rolls 24 rolls
egg room temperature plus 1 1
...........................enough water 80_F/27_C to equa! ! cup .........................................1 1/3cuPs ...................................................................................................
oil 2 TBL 3 TBL
..............sugar ...............................................................!/3 cup ..........1/2 cup............................................................................................................
.........................Salt..........................................................................................! tSp .... 1 !/2 tSp .....................................................................................
bread fl°ur ...................................................................................................3 !/2 cups 4 1/2 cups .............................................................................................................................................................................................
active dry yeast 1 1/4 tsp 2 tsp
Program Dough Dough
..............................Topping .................................................................................................................................
Parmesancheese 1/3 cup cup
..... garlic, minced 1 1/2 TBL............ 2 TBL
butter, melted 3 TBL 1/4 cup j
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture.
Place coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C for 35-40 minutes, or until done.
L Program Dough )
Method
1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet.
Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.
4. Cut each half to form 2 pockets.
47