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SOFTENED BUTTER or
SLIGHTLY BEATEN
EGG WHITE
BREAD SELECT SETTING TO USE: Dough
1.Add lukewarm water to pan.
2.Add 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 TIMER 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 350°F oven for 15 to 20 minutes or until golden brown.
Serve warm.
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH RECIPES
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 PARKER HOUSE ROLLS:
Roll dough into a circle ¼-inch thick.
1.Cut dough into 3-inch circles using biscuit cutter. Brush with
softened butter.
2.Crease each biscuit through center with handle of wooden
spoon.
3.Fold biscuits over so top half overlaps bottom slightly. Place
close together in a greased 13 X 9 pan and a 9 X 9 inch pan.
Brush with softened butter. Cover and let rise until double in
size. Makes about 3 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: