30.
Refreshing Roll Dough
Yield 12 rolls 18 rolls
egg, room temp. + enough 1 1
water 80°F/27°C to = 1 cup 12 cups
butter 4 cup 3 cup
brown 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
butter, melted 2 cup p cup
orange peel, grated 2 TBL 4 cup
sugar 2 cup p cup
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Mix together topping ingredients, dip pieces in mixture,
coating well.
3. 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.
4. Bake at 350°F/177°C for 20-30 minutes or until done. Serve
warm.
Challah Braid Dough
Yield regular large
egg, room temp. + enough 1 1
water 80°F/27°C to = p cup 1 cup + 1 TBL
oil 2 TBL 3 TBL
sugar 12 TBL 2 TBL
salt 1 tsp 12 tsp
bread flour 2 cups 34 cups
active dry yeast 1 tsp 12 tsp
Program
Glaze
egg yolk, beaten 1 1
water 1 TBL 1 TBL
Topping
poppy seeds 1 tsp 1 TBL
Method
1. Place dough on a lightly floured surface. Divide into thirds, mak-
ing 3 (10-inch regular, 13-inch large) ropes with tapered ends.
Pinch ropes together at one end, braid together. Pinch together at
other end and secure braid.
2. Transfer braided dough to greased baking sheet; cover and
let rise in a warm place 1 hour or until double in size.
3. Combine glaze ingredients and brush onto braid. Sprinkle with
poppy seeds and bake at 375°F/190°C for 25 minutes or until
done.
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