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power or in pan on top of range over low heat, using a thermometer to measure correct temperature. DO
NOT OVERHEAT MILK, above 110°F/43°C, as this can kill the yeast. Allow to cool if too hot or add a
little cold milk to cool it off.
• If cold butter or margarine is used, cut into 4 pieces, placing a piece into each corner of pan for faster
blending.
• Make sure to remove the dough from pan after completion of the cycle. An audible alert will sound and
the bread maker will automatically turn off when the DOUGH cycle is complete. If the dough is left
inside the bread maker, it will continue to rise and could over rise if left inside long enough, possibly
flowing into the oven chamber.
• Most of your favorite yeast dough recipes can be prepared in your bread maker at the DOUGH Setting,
however, do not exceed 4 cups of flour as the dough will not be kneaded properly. Some minor
adjustment may be needed during the knead period for proper consistency of the dough. See ‘Special
Notes on Flour Section’ for more details on making minor adjustments to the dough during the kneading
period.
• If bread maker labors during the kneading period, the dough is too dry. Add 1 tablespoon warm water at
a time until dough softens. Do not add too much extra water as the dough can get too sticky. The dough
should be soft to the touch after kneading.
• Dough may be refrigerated up to 3 to 4 days for later use if desired. Simply remove dough from pan and
place into an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic
bag and seal. Check dough daily and punch down if needed. When ready to use, shape, rise and bake as
recipe directs.
• To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month.
When ready to use, remove from freezer and thaw in refrigerator or at room temperature. Keep covered
to prevent the dough from drying out. Once thawed, allow dough to rise until doubled in size, then bake
as directed.
BASIC DINNER ROLLS/BREAD STICKS
Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent or parker
house. Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for
another time.
INGREDIENTS
8 ½ ounces (1 cup + 1 Tbsp.) WATER, 95°F/35°C
3 cups ALL PURPOSE or
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