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Ingredients 12 rolls 18 rolls
water
3
⁄4 cup 1
1
⁄2 cups
lemon juice 1 tsp 1 tsp
bread flour 1
1
⁄4 cups 2
1
⁄2 cups
whole wheat 1 cup 2 cups
flour
salt
1
⁄2 tsp 1 tsp
light brown 2 TBL
1
⁄4 cup
sugar, firmly
packed
dry milk 1 TBL 2 TBL
oil 1 TBL 2 TBL
active dry 1
1
⁄2 tsp 2 tsp
yeast
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
When setting is complete, remove dough. Place
on lightly floured surface and divide into 12 (18)
equal pieces. Shape into balls. Place into 2 (3)
greased 9 inch cake pans for “pull apart” rolls or
space 2 inches apart on greased baking sheet(s)
for regular rolls. Cover and let rise in warm, draft-
free place 30 minutes, or until doubled in size.
Bake in preheated 350°F oven 25 to 35 minutes,
or until golden brown.
12 (18) rolls
WHEAT DINNER ROLLS
Ingredients 18 rolls 24 rolls
egg plus 1 1
water to
equal 1 cup 1
1
⁄3 cups
oil 2 TBL 3 TBL
lemon juice 1 tsp 1 tsp
salt 1 tsp 1
1
⁄2 tsp
sugar
1
⁄3 cup
1
⁄2 cup
bread flour 3
1
⁄2 cups 4
1
⁄2 cups
active dry 1
1
⁄4 tsp 2 tsp
yeast
Topping:
parmeasan
1
⁄3 cup
1
⁄2 cup
cheese
garlic, finely 1
1
⁄2 TBL 2 TBL
chopped
butter, melted 3 TBL
1
⁄4 cup
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START.
When setting is complete, remove dough, place
on a lightly floured surface, divide dough into 18
(24) equal pieces. Combine cheese and garlic.
Dip one side of dough pieces in melted butter
and then dip in cheese-garlic mixture. Arrange in
single layer in well-greased 13x9-inch (2, 9-inch
square) baking dish. Cover and let rise in warm,
draft-free place, 45 minutes, or until doubled in
size. Bake in preheated 325°F oven 35-45 min-
utes, or until golden brown.
18 (24) rolls
CHEEZY GARLIC ROLLS