Breadman TR2700 - Page 62

62
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled without sticking.
Shaped Rolls:
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled
in size.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
1
/8-inch thick
square. Cut strips
1
/8-inch wide and 2-inches long. Place 1 strip across top of
each ball. Repeat process, placing second strip in opposite direction across top
of each ball.
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
1.0 lb.
12 rolls
1.5 lb.
18 rolls
2.0 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.