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FOLLOW THESE INSTRUCTIONS FOR THE FOLLOWING RECIPE
BREAD SELECT SETTING TO USE: Dough
1. Add lukewarm water to pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients,
pushing some of the mixture into corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
4. Program for DOUGH. Program TIME DELAY if being used. Start bread maker. When done, remove pan from
bread maker. Place dough onto floured surface. Let rest 15 minutes.
5. Finish as desired, following shaping directions. Place on greased baking pans or sheets, cover and let rise in
warm, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg
white and bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Serve warm.
BASIC DINNER ROLLS/BREAD STICKS
Makes between 2 and 3 dozen rolls depending on shape made.
INGREDIENTS
7½ ounces(¾cup+3Tbsp) Water, 80-90ºF
3 cups Bread Flour
2 tablespoons Dry Milk
3½ tablespoons Sugar
1 teaspoon Salt
3 tablespoons Butter or Margarine
2 teaspoons Active Dry Yeast
-or- -or-
1½ teaspoons Bread Machine/
Fast Rise Yeast
Softened Butter or
Slightly Beaten
Egg White
FOR CRESCENT ROLLS:
Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.
1. Cut each circle into 6 pie shaped wedges.
2. Roll each wedge from wide end to narrow tip.
3. Curve ends to form crescent.
Place on greased cookie sheets, about 1 inch apart. Cover and let rise until double in size. Makes 2 dozen.
FOR CLOVERLEAF ROLLS:
Divide dough into 54 equal sized pieces. Roll each piece into a ball.
1. Place 3 balls into a greased muffin cup.
2. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.
FOR FOUR-LEAF CLOVER ROLLS:
Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces.
1. Shape each piece into a ball. Place each ball into a greased muffin cup.
2. With scissors, snip each ball completely into quarters.
3. Brush with softened butter.
Cover and let rise until double in size. Makes 1½ dozen.