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RYE DINNER ROLLS
Sprinkle tops with coarse salt and caraway seed if desired, or leave plain. Makes about 2 dozen. If
unable to find course salt in your grocery store, you may be able to buy it from a bakery.
INGREDIENTS
7½ ounces (¾ cup + 3 Tbsp.) WATER, 95°F/35°C
2 tablespoons HONEY
1½ cups ALL PURPOSE or
BREAD FLOUR
1½ cups MEDIUM RYE FLOUR
2 tablespoons DRY MILK
1 teaspoon SALT
3 tablespoons BUTTER or MARGARINE
2 teaspoons ACTIVE DRY YEAST
---or--- ---or---
1½ teaspoons BREAD MACHINE/ FAST RISE YEAST
1 EGG WHITE, slightly beaten
COARSE SALT, OPTIONAL
CARAWAY SEED, optional
BREAD SELECT SETTING TO USE: Dough
1.Add lukewarm water and honey to pan.
2.Add flour, rye flour, dry milk 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.Knead dough about 1 minute. Roll dough into a rectangle, about ¾-inch thick. Cut into 6 strips, then cut
each strip into 4 pieces. Roll each piece of dough into a 2-inch ball. Place on greased cookie sheet.
Cover and let rise in warm, draft-free place for 30 to 45 minutes or until double in size. Brush with
slightly beaten egg white and sprinkle with coarse salt or caraway seed or both. Bake in preheated 375°
oven for 15 to 20 minutes or until brown. Serve warm.
PIZZA DOUGH
Not a thin or thick crust, but in between so everyone will like it. Great for a Saturday night dinner. Load
it up with your favorite toppings. Makes a 12 to 14-inch pizza. Recipe can be doubled to make 2 pizzas.
INGREDIENTS
6½ ounces (¾ cup + 1 Tbsp.) WATER, 95°F/35°C
2 tablespoons VEGETABLE OIL
2 cups ALL PURPOSE or BREAD FLOUR
½ teaspoon SUGAR
½ teaspoon SALT
2 teaspoons ACTIVE DRY YEAST
---or--- ---or---
1½ teaspoons BREAD MACHINE/FAST RISE YEAST
8 ounces PIZZA SAUCE
FAVORITE MEAT, TOPPINGS and CHEESE