29.
Cheesy Garlic Roll Dough
Yield 18 rolls 24 rolls
egg, room temp. + enough 1 1
water 80°F/27°C to = 1 cup 13 cups
oil 2 TBL 3 TBL
sugar 3 cup 2 cup
salt 1 tsp 12 tsp
bread flour 32 cups 42 cups
active dry yeast 12 tsp 2 tsp
Program
Topping
Parmesan cheese, grated 2 cup l cup
garlic, finely minced 12 TBL 2 TBL
butter, melted 3 TBL 4 cup
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then
in cheese-garlic mixture. Place in greased 9-inch x 13-inch
baking dish. Cover and let rise in a warm place
1 hour or until double in size.
3. Bake at 325°F/163°C for 35-40 minutes or until done.
Pita Pocket Dough
Yield 20 pita pockets
water 80°F/27°C 13 cups
olive oil 8 tsp
sugar 4 tsp
salt 14 tsp
bread flour 2 cups
whole wheat flour 13 cups
active dry yeast 22 tsp
Program
Method
1. Place on a lightly floured surface. Divide into 10 pieces. Shape
each piece into a smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining five
balls on another baking sheet. Let rise about 20 minutes. With
fingertips flatten each ball into a 6 inch circle.
3. Bake at 500°F/260°C for 5 minutes or until puffed and tops
begin to brown.
4. Cut each in half to form 2 pockets.
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