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.
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 half to form 2 pockets.
CHEEZY GARLIC ROLL DOUGH
1 1/2 pounds 2 pounds
18 ro l l s 24 ro l l s
egg room temperature plus 1 1
enough water 80°F/27°C to equal 1 cup 1 1/3 cups
o i l 2 T B L 3 T B L
s u g a r 1/3 cup 1/2 cup
s a l t 1 tsp 1 1/2 tsp
bread flour 3 1/2 cups 4 1/2 cups
a c t i ve dry ye a s t 1 1/4 tsp 2 tsp
P ro g r a m 1 0 1 0
To p p i n g
Pa rmesan cheese 1/3 cup 2/3 cup
g a rl i c, minced 1 1/2 T B L 2 T B L
bu t t e r, melted 3 T B L 1/4 cup
P I TA POCKET DOUGH
1 1/2 pounds
20 pita pock e t s
water 80°F/27°C 1 1/3 cups
o l i v e oil 8 tsp
s u g a r 4 tsp
s a l t 1 1/4 tsp
bread flour 2 cups
whole wheat flour 1 1/3 cups
a c t i v e dry ye a s t 2 1/2 tsp
P ro g r a m 1 0
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