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CHEEZY GARLIC ROLLS
18 rolls 24 rolls
egg room temperature plus enough 1 1
water 80°F/27°C to equal 1 cup 1 1/3 cups
lemon juice 1 tsp 1 tsp
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
active dry yeast 1 1/2 tsp 2 tsp
Topping:
parmesan cheese 1/2 cup 2/3 cup
garlic, finely minced 1 1/2 TBL 2 TBL
butter, melted 3 TBL 1/4 cup
program 6 6
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 in greased 9 x 13 inch baking dish. Cover and let rise in a warm place 45 minutes or
until double in size.
3. Bake at 325°F/163°C 35-40 minutes, or until done.
PITA POCKETS
10 pita pockets
water 80°F/27°C 1 cup + 3 TBL
lemon juice 1 tsp
oil 1 TBL
sugar 3/4 tsp
salt 1 1/2 tsp
whole wheat flour 3 cups
active dry yeast 2 1/4 tsp
program 6
Method
1. Place on a lightly floured surface. Divide into pieces. Shape each piece into a smooth ball;
flatten to a 5 inch circle. Cover and let rise in a warm place 30 minutes or until double in size.
2. Place 5 circles at a time on a large cooling rack. Place cooling rack in oven and bake at
500°F/260°C 5 minutes until puffed and tops just begin to brown.
3. Remove from oven and cool. Cut circles in half; fill.
TIP: Rolling and baking instructions should be carefully followed to be sure the bread bakes with
the “pocket.”
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