Table rolls
i
L _
*1'/2 Teaspoons Dry Yeast
*2 Cups Bread Flour plus 2 Tablespoons
*1 Teaspoon Salt
,*1 Tablespoon Sugar
i *1 Tablespoon Dry Skim Milk
: *2 Tablespoons Sweet Butter
*1 Large Egg
*~/3
Cup Warm Water
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IIRECIPE
Baking Process
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SELECT
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3) Press the Select button for U MANUAL" .
'T.:""
6) Form the balls into a tear drop shape
and roll until
'10" thiclc Roll up the strip
starting from the wide end to the.
narrow lip. Place each fO" on the
baking pan, cover and let rise an addi-
tional 20 minutes.
2) Carefully pour in warm water.
5) Beep sound indicates that the final
rising process is finished. Remove the
dough and form into 8 equal balls. Put
on a lightly greased baking pan and let
rise covered, in a warm place, for 30
minutes.
8) Bake in a preheated 375°F oven until
golden brown.
1) Put the dry active yeast in the inner
pot. Add the remaining ingtedi~nts
except the water.
7) Brush rolls with a beaten egg wasil.
4) Press the START button (Do not use
the pra~t timer).
CD
START
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