WestBend 41080 Instruction Manual - Page 46
Follow These Instructions For The Recipe Below, Wheat Dinner Rolls, Rye Dinner Rolls
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FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients to pan. 2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then 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 Bread Select for dough. Program TIME DELAY 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. Shape into cloverleaf or four-leaf clover rolls, following shaping directions. Brush with softened butter, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Or until double in size. Bake in preheated 350º F oven for 15 to 20 minutes or until golden brown. Serve warm. 8½ ounces (1 cup + 1 tbsp.) 3 tablespoons 1½ cups 1½ cups 3½ tablespoons 2 tablespoons 1 teaspoon 2 teaspoons - or - 1½ teaspoons WHEAT DINNER ROLLS INGREDIENTS WATER, 80° F BUTTER or MARGARINE 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 1½ dozen. FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW BREAD SELECT SETTING TO USE: DOUGH 1. Add liquid ingredients to pan. 2. Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then 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 Bread Select for dough. Program TIME DELAY 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 in to 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, or until double in size. Brush with slightly beaten egg white and sprinkle with coarse salt or other topping. Bake in preheated 375º F oven for 15 to 20 minutes or until golden brown. Serve warm. 8 ounces (1 cup) 2 tablespoons 3 tablespoons 1½ cups 1½ cups 2 tablespoons 1 teaspoon 2 teaspoons - or - 1½ teaspoons 1 RYE DINNER ROLLS INGREDIENTS WATER, 80° F HONEY BUTTER or MARGARINE BREAD FLOUR MEDIUM RYE FLOUR DRY MILK SALT ACTIVE DRY YEAST - or - BREAD MACHINE/FAST RISE YEAST EGG WHITE, slightly beaten 45 Makes about 2 dozen. Coarse salt, optional Caraway seed, optional