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WHEAT DINNER ROLL DOUGH
1 lb. - 9 rolls 2 lb. - 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
Active Dry Yeast 1 1/2 tsp 2 tsp
Program: DOUGH
BUTTERMILK ROLL DOUGH
1 lb. - 9 rolls 1.5 lb. - 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
Active Dry Yeast 1 3/4 tsp 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.
3. Bake at 350°F/177°C for 25-30 minutes, or until done.
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.
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