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DOUGH RECIPES
Crust Treatments (use only with dough program)
• Always allow optimum rising of shaped dough.
• Use a pastry brush to apply glaze.
• Bake in a conventional oven according to recipe instructions.
• When working with dough, sprinkle enough all purpose flour on the work surface
to prevent the dough from sticking. You may also need to flour your hands and
utensils that come into contact with the dough.
Optional Glazes
Egg Yolk Glaze: For a shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 TBL water
or milk.
Egg White Glaze: For a shiny, chewy crust, mix 1 slightly beaten egg white with 1 TBL water.
Shaping Rolls
Cloverleaf Rolls: Shape into -inch balls. Place 3 balls in each muffin tin and let rise until
double in size.
Crisscross Rolls: Shape into balls setting two aside. Combine the balls and roll into a 1/8-inch
thick square. Cut strips 1/8-inch wide and 2-inches long. Place one strip across the top of each
ball. Repeat this process placing the second strip in the opposite direction across the top of
each ball.
Traditional Rolls: Shape into balls. For “pull apart” rolls, place dough balls with sides touching.
For “individual” rolls place dough balls 2-inches apart.
Dinner Roll Dough
Select Dough cycle.
12 rolls 18 rolls 24 rolls
egg room temperature
plusenough water
80º F/27º C to equal
1
cup
1
cup + 1 TBL
1
1-
1
/3 cups
oil 2 TBL 3 TBL cup
sugar 2 TBL 3 TBL cup
salt tsp 1 tsp 1- tsp
bread flour 2 cups 3- cups 4 cups
active dry yeast 1 tsp 1- tsp 2 tsp
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until double in size.
3. Bake in a conventional oven 350º F/177º C for 15 to 25 minutes, or until done.
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Dough Recipes