DINNER
R
OLLS
1 Lb 11
/2
Lb
2
Lb
Water
8
oz
10 oz 12 oz
White F
lou
r
2 cups
3 cups 4 cups
Bu~ter
2 1/2 Tbsp
3 Tbsp
3 1/2 Tbsp
Dry
Milk 1 1/2 Tbsp
2Tbsp
2 1/2 Tbsp
Sugar 1 Tbsp 1 1/2 Tbsp 2 Tbsp
Salt
1
tsp
1 1/2 tsp
2 tsp
Yeast
1 1/2 tsp 1 1/2 tsp
11/2tsp
Topping: 1 egg (beaten)
Onion Topping: 2 Tbsp melted butter, 1
Tb
sp dry onion soup mix
1 lb - Makes 8 rolls, 1 1/2 lb - Makes
12
rolls, 2 lb - Make·s 16 rolls
1.
Divide dough into separate balls
on
a lightly greased pan.
2.
Slightly flatten each ball with the palm of your hand.
3. Cover and let rise for
30-40 minutes.
4.
Brush with egg topping.
5. Bake at
350-375°Ffor
12-16 minutes until golden brown.
IT
ALlAN
BREA
D
STICKS
1
Lb
11/
2
Lb
2
Lb
Water 8 oz 10 oz 12 oz
White Flour 2 cups 3 cups
4 cups
Whole Wheat Flour
1/4 cup 1/3 cup 1/2 cup
Butter
1 1/2 Tbsp
2Tbsp
3 Tbsp
Dry Milk
1 1/2 Tbsp 2 Tbsp 3 Tbsp
Sugar
1
Tbsp 1 1/2 Tbsp 2 Tbsp
Salt 1 tsp 1 1/2 tsp
2 tsp
Yeast 1 1/2 tsp 1 1/2 tsp
1 1/2 tsp
TOPPING: 2 Tbsp melted butter
1 Tbsp garlic salt
1 tsp Parmesan cheese
1 l
b-
Makes 10-12 sticks, 1 1/2 lb - Makes 15-18 sticks, 2 lbs - Makes 20-24 sticks
1.
Roll dough into large rectangle. Brush with melted butter and sprinkle with garlic salt/cheese mixture.
2.
Using a pizza cutter cut into 1 inch strip
s.
3. Place strips
on
1 or 2 large greased cookie sheets.
4.
Bake at 375°F for 14
-1
6 minutes until golden brown.
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