35.
Pie Crust Dough
Yield 2 crusts
water 80°F/27°C 2 cup
shortening 1 cup
salt 4 tsp
all-purpose flour* 24 cups
Program
*For best results, all-purpose flour must be used.
Method
1. Start dough program, allow to mix 6 - 10 minutes or until thor-
oughly blended. Press STOP button to cancel program when dis-
play reads :53.
2. Divide in half.
3. Place half of dough into pie pan.
4. Using fingertips, spread dough evenly onto bottom and sides
of pie dish. Repeat for second crust or roll out on a lightly
floured surface to put on top of pie. Prick bottom with fork.
5. Bake at 425°F/218°C for 20 minutes or until done.
Sticky Breakfast Bun Dough
Yield 12 buns
egg, room temp. + enough 1
water 80°F/27°C to = 1 cup + 2 TBL
oil 4 cup
sugar 3 cup
salt 1 tsp
bread flour 32 cups
active dry yeast 12 tsp
Program
Filling
butter, softened 2 cup
sugar 3 cup
cinnamon 1 TBL
pecans, chopped 2 cup
Topping
butter, melted p cup
brown sugar p cup
Method
1. On a lightly floured surface roll into a 12-inch x 16-inch rectan-
gle and spread with butter. Combine remaining filling ingredients
and sprinkle over dough. Roll up tightly, jelly-roll style, starting
with the longest side, and cut into one inch slices.
2. Combine topping mixture and spread into a 13-inch x 9-inch
baking dish. Place slices on mixture and let rise in a warm place
for 1 hour or until double in size.
3. Bake at 350°F/177°C for 35 minutes or until done. Invert onto a
heat-proof tray.
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