53
CHEEZY GARLIC ROLL DOUGH
9 rolls 24 rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 1 cup 1
1
/3 cups
Oil 2 TBL 3 TBL
Sugar
1
/3 cup
1
/2 cup
Salt 1 tsp 1
1
/2 tsp
Bread Flour 3
1
/2 cups 4
1
/2 cups
RED STAR
®
Active Dry Yeast 1
1
/4 tsp 2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1 tsp 1
1
/4 tsp
or
Bread Machine Yeast 1 tsp 1
1
/4 tsp
Program: DOUGH
TOPPING
Parmesan Cheese
1
/3 cup
2
/3 cup
Garlic, minced 1
1
/2 TBL 2 TBL
Butter, melted 3 TBL
1
/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
coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C for 35-40 minutes, or until done.
PITA POCKET DOUGH
20 pita pockets
Water 80°F/27°C 1
1
/3 cups
Olive Oil 8 tsp
Sugar 4 tsp
Salt 1
1
/4 tsp
Bread Flour 2 cups
Whole Wheat Flour 1
1
/3 cups
RED STAR
®
Active Dry Yeast 2
1
/2 tsp
or
RED STAR
®
QUICK•RISE
™
Yeast 1
3
/4 tsp
or
Bread Machine Yeast 1
3
/4 tsp
Program: DOUGH
METHOD...
1. Place on a lightly floured surface. Divide into 10 pieces and 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 until puffed and tops begin to brown.
4. Cut each in half to form 2 pockets.
Breadman_TR520_IB_23-3-07 3/23/07 2:44 PM Page 55
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