CHEEZY GARLIC ROLL DOUGH
1 lb. - 9 rolls 2 lb. - 24 rolls
Egg, room temperature plus 1 1
enough Water 80°F/27°C to equal 1 cup 1 1/3 cups
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 1/4 tsp 2 tsp
Program: DOUGH
Topping
Parmesan Cheese 1/3 cup 2/3 cup
Garlic, minced 1 1/2 TBL 2 TBL
Butter, melted 3 TBL 1/4 cup
PITA POCKET DOUGH
1 lb. - 20 pita pockets
Water 80°F/27°C 1 1/3 cups
Olive Oil 8 tsp
Sugar 4 tsp
Salt 1 1/4 tsp
Bread Flour 2 cups
Whole Wheat Flour 1 1/3 cups
Active Dry Yeast 2 1/2 tsp
Program: DOUGH
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.
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