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WHEAT DINNER ROLLS
INGREDIENTS
BREAD SELECT SETTING: dough
8½ ounces (1 cup + 1tbsp.)
3 tablespoons
1½ cups
1½ cups
3½ tablespoons
2 tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
WATER, 27°
°°
°C
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
WHOLE WHEAT FLOUR
BROWN SUGAR, packed
DRY MILK
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or MARGARINE
Makes about 1½ dozen rolls depending
on shape made.
FOLLOW THESE INSTRUCTIONS FOR THE RECIPE ABOVE
1. Add water and butter to pan.
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle
dry ingredients, level ingredients, pushing some of the mixture into the
corners.
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, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
5. Knead dough about 1 minute. Shape into cloverleaf or
four-leaf clover rolls following shaping directions. Brush
with softened butter or margarine, cover and let rise in
warm, draft-free place until double in size, about 45
minutes to 1 hour. Bake in preheated 175°C oven for 15
to 20 minutes or until golden brown. Serve warm.
RYE DINNER ROLLS
INGREDIENTS
BREAD SELECT SETTING: dough
8 ounces (1 cup)
2 tablespoons
3 tablespoons
1½ cups
1½ cups
2 tablespoons
1 teaspoon
2 teaspoons
- or –
1½ teaspoons
1
WATER, 27°
°°
°C
HONEY
BUTTER or MARGARINE
ALL PURPOSE or BREAD FLOUR
MEDIUM RYE FLOUR
DRY MILK
SALT
ACTIVE DRY YEAST
- or -
BREAD MACHINE/FAST RISE YEAST
EGG WHITE, slightly beaten
Makes about 2 dozen.
FOLLOW THESE INSTRUCTIONS FOR THE RYE DINNER ROLLS RECIPE
1. Add water and butter to pan.
2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to
settle dry ingredients, level ingredients, pushing some of the mixture
into the corners.
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, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
5. Knead dough about 1 minute. Roll dough into a
rectangle, abut ¾-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, about 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 190°C oven for 15 to 20
minutes or until golden brown. Serve warm.