WestBend 41087 Instruction Manual - Page 33

BASIC DINNER ROLLS/BREAD STICKS 0 Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent 0 a and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape 0 made. Freeze any left-over rolls for another time. 8 ounces (1 cup) 3 tablespoons 3 cups 3'/2 tablespoons 2 tablespoons 1 teaspoon 2 teaspoons -or1'/2 teaspoons INGREDIENTS WATER, 80°F BU 1TER or MARGARINE BREAD FLOUR SUGAR DRY MILK SALT ACTIVE DRY YEAST - or- BREAD MACHINE/ FAST RISE YEAST SOFTENED BU 1 lER or SLIGHTLY BEATEN EGG WHITE See Page 33 for shaping directions. BREAD SELECT SETTING TO USE: dough El Add water and butter to pan. El Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners. El Make a well in center of dry ingredients; add yeast. Lock pan into bread maker. El 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. la Finish as desired, following shaping direc- tions on page 33. 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. WHEAT DINNER ROLLS 0 Recipe combines whole wheat and bread flour for a light textured, yet hearty dinner roll that's sure to please. Shape in cloverleaf or four-leaf clover rolls. Makes 1'/2 dozen. INGREDIENTS 81/2 ounces (1 cup + 1 Tbsp.) 3 tablespoons l'/2 cups 11/2 cups 3'/2 tablespoons 2 tablespoons 1 teaspoon 2 teaspoons -or--l'/2 teaspoons 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 BU1 lER or MARGARINE See Page 33 for shaping directions. in