62
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching.
For “individual” rolls place dough balls 2-inches apart.
DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients 1 lb.
12 rolls
1.5 lb.
18 rolls
2 lb.
24 rolls
Eggs, large, at room
temperature
1 1 1
Plus enough water (80°F/27°C)
to equal
¾ cup ¾ cup + 1
tbsp.
1
1
/3 cups
Oil 2 tbsp. 3 tbsp. ¼ cup
Sugar 2 tbsp. 3 tbsp. ¼ cup
Salt 1 tsp. 1½ tsp. 2 tsp.
Bread flour 2 cups 3¼ cups 4 cups
Active dry yeast 1½ tsp. 2 tsp 2¼ tsp.
Select Dough Course
Method:
1. Place on 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 doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
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