WestBend 41047 Instruction Manual - Page 18

dough 8 ounces (1 cup) 3 tablespoons 3 cups 3½ tablespoons 2 tablespoons 1 teaspoon 2 teaspoons -or1½ teaspoons BASIC DINNER ROLLS/BREAD STICKS INGREDIENTS WATER, 75-85° F BUTTER or MARGARINE BREAD FLOUR SUGAR DRY MILK SALT ACTIVE DRY YEAST -or- BREAD MACHINE/FAST RISE YEAST SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE Makes 2 to 3 dozen rolls depending on shape made. Freeze leftover rolls for another time. See instructions below. dough WHEAT DINNER ROLLS INGREDIENTS 8½ ounces (1 cup + 1 tbsp.) 3 tablespoons 1½ cups 1½ cups 3½ tablespoons 2 tablespoons 1 teaspoon 2 teaspoons -or1½ teaspoons WATER, 75-85° F BUTTER or MARGARINE BREAD FLOUR WHOLE WHEAT FLOUR BROWN SUGAR, packed DRY MILK SALT ACTIVE DRY YEAST -or- BREAD MACHINE/FAST RISE YEAST Shape in cloverleaf or four-leaf clover rolls. Makes 1½ dozen. See instructions below. SOFTENED BUTTER or SLIGHTLY BEATEN EGG WHITE Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough setting and timer, if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Let rest 15 minutes. Follow desired shaping directions below. Cover and let rise in warm, draft-free place until double in size, 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º F oven for 15 to 20 minutes or until golden brown. Serve warm. CRESCENT ROLLS 1. Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick. 2. Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip. 3. Curve ends to form crescent. Place 1 inch apart on greased cookie sheet. Continue recipe instructions. Makes 2 dozen. CLOVERLEAF ROLLS 1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball. 2. Place 3 balls into greased muffin cup. Continue recipe instructions. Makes 1½ dozen. FOUR-LEAF CLOVER ROLLS 1. Roll dough into a rectangle, ½-inch thick. Cut into 18 equal-sized pieces. 2. Shape each piece into a ball. Place each ball into a greased muffin cup. 3.With scissors, snip each ball completely into quarters. Continue recipe instructions. Makes 1½ dozen. BREAD STICKS - makes 2 dozen 1. Divide dough into 4 equal pieces. Divide each piece into 6 portions. 2. Roll each piece into a rope 8 inches long. Place 1 inch apart on greased cookie sheet. 3. Brush with egg white/water mixture and sprinkle with sesame or poppy seeds, grated Parmesan cheese, garlic salt or other topping. Continue recipe instructions. For drier breadsticks, reduce heat to 300º F after baking 10 minutes and bake 25 to 30 minutes longer. 18