Breadman THE CORNER BAKERY - Buttermilk Roll Dough; Wheat Dinner Roll Dough

27.
Wheat Dinner Roll Dough
Yield 12 rolls 18 rolls
water 80°F/27°C p cup 12 cups
oil 1 TBL 2 TBL
brown sugar 2 TBL 4 cup
salt 2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 14 cups 22 cups
whole wheat flour 1 cup 2 cups
active dry yeast 12 tsp 2 tsp
Program
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on 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 25-30 minutes or until done.
Buttermilk Roll Dough
Yield 12 rolls 18 rolls
cultured buttermilk 1 cup 12 cups
80°F/27°C
oil 3 TBL 4 cup
honey 12 TBL 2 TBL
salt 1 tsp 12 tsp
bread flour p cup 14 cups
whole wheat flour 13 cups 2 cups
wheat germ 3 cup 2 cup
baking soda 4 tsp 4 tsp
active dry yeast 1p tsp 2 tsp
Program
Brush on rolls
butter, melted 2 TBL 3 TBL
Method
1. Place on 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. Brush with melted
butter.
3. Bake at 350°F/177°C for 15-20 minutes or until done.
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