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41.
41.
Wheat Dinner Roll Dough
9 rolls 24 rolls
Water 80°F/27°C
3
⁄4 cup 1
1
⁄2 cups
Oil 1 TBL 2 TBL
Brown Sugar 2 TBL
1
⁄4 cup
Salt
1
⁄2 tsp 1 tsp
Dry Milk 1 TBL 2 TBL
Bread Flour 1
1
⁄
4 cups 2
1
⁄
2 cups
Whole Wheat Flour 1 cup 2 cups
RED STAR
®
Active Dry Yeast 1
1
⁄
2 tsp 3 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
⁄
4 tsp
or
Bread Machine Yeast 1 tsp 1
1
⁄4 tsp
Program: DOUGH
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in
size.
3. Bake at 350°F/177°C for 25-30 minutes, or until done.
Buttermilk Roll Dough
9 rolls 18 rolls
Cultured Buttermilk, liquid 80°F/27°C 1 cup 1
1
⁄
2 cups
Oil 3 TBL
1
⁄
4 cup
Honey 1
1
⁄
2 TBL 2 TBL
Salt 1 tsp 1
1
⁄
2 tsp
Bread Flour
3
⁄4 cup 1
1
⁄4 cups
Whole Wheat Flour 1
1
⁄3 cups 2 cups
Wheat Germ
1
⁄3 cup
1
⁄2 cup
Baking Soda
1
⁄4 tsp
1
⁄4 tsp
RED STAR
®
Active Dry Yeast 1
3
⁄4 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
1
⁄4 tsp 1
1
⁄2 tsp
or
Bread Machine Yeast 1
1
⁄4 tsp 1
1
⁄2 tsp
Program: DOUGH
Topping
Butter, melted 2 TBL 3 TBL
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double in
size. Brush with melted butter.
3. Bake at 350°F/177°C for 15-20 minutes, or until done.
TBR15&CAN_IB_4-11-03(New) 11/4/03 3:45 PM Page 41