40
WHOLE WHEAT ROLLS
(DOUGH SETTING, TIMER OPTIONAL)
3/4 cup + 2 Tbsp. Water
1 Egg
3 Tbsp. Butter or margarine
1 tsp. Salt
2-1/4 cups All-purpose flour
1 cup Whole wheat flour
2 tsp. Sugar
2 tsp. Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Dough setting; press
Start/Stop button. When unit signals and display reads 0:00, press Start/Stop and
remove dough. Shape as desired (see Page 37); cover and let rise in a warm place
until doubled in size. Brush with egg glaze and sprinkle with sesame seeds, poppy
seeds or dried herbs if desired (see Page 36). Bake at 375°F/190°C.
MAKES 12 ROLLS
BRAN ROLLS
(DOUGH SETTING, TIMER OPTIONAL)
3/4 cup Water
3/4 tsp. Salt
1/3 cup Butter or margarine
1 Large egg
2-3/4 cups All-purpose flour
1/3 cup Bran
3 Tbsp. Sugar
1 tsp. Quick-rise yeast
Measure all ingredients into bread pan in order listed. Select Dough setting; press
Start/Stop button. When unit signals and display reads 0:00, press Start/Stop and
remove dough. Shape as desired (see Page 37); cover and let rise in a warm place
until doubled in size. Brush with egg glaze and sprinkle with sesame seeds,
poppy seeds or dried herbs if desired (see Page 36). Bake at 375°F/190°C.
MAKES 12 ROLLS
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