25.
• If using delayed timer, make sure yeast is on top of flour, away from
liquids.
• If you allow the dough to remain in the bread machine after the cycle
is complete, it may over rise and damage the machine.
Crust Treatments (use only with dough program)
Always allow optimum rising of shaped dough. Use a pastry brush to
apply glaze. Bake as directed.
Egg Yolk Glaze — For a shiny golden crust, mix 1 slightly beaten egg or
egg yolk with 1 TBL water or milk.
Egg White Glaze — For a shiny, chewy crust, mix 1 slightly beaten egg
white with 1 TBL water.
Lightly Floured
Sprinkle enough flour onto work area so that the dough can be handled
without sticking.
Shaping Rolls
Cloverleaf Rolls — Shape into 2-inch balls. Place 3 balls in each muf-
fin tin and let rise until double in size.
Crisscross Rolls — Shape into balls, setting two aside. Combine the
balls and roll into a 8-inch thick square. Cut strips 8-inch wide and 2
inches long. Place one strip across the top of each ball. Repeat this
process placing the second strip in the opposite direction across the top
of each ball.
Traditional Rolls — Shape into balls. For “pull apart” rolls, place
dough balls with sides touching. For “individual” rolls, place dough
balls 2 inches apart.
Helpful Hints for Dough
Dinner Roll Dough
Yield 12 rolls 18 rolls 24 rolls
egg, room temp. + 1 1 1
enough water
80°F/27°C to = p cup 1 cup + 1 TBL 13 cups
oil 2 TBL 3 TBL 4 cup
sugar 2 TBL 3 TBL 4 cup
salt 2 tsp 1 tsp 12 tsp
bread flour 2 cups 34 cups 4 cups
active dry yeast 1 tsp 12 tsp 2 tsp
Program
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm
place for 30 minutes or until double in size.
3. Bake at 350°F/177°C for 15 - 25 minutes or until done.
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