Breadman TR2500BC Manual De Instrucciones página 32

Traditional Rolls
Shape into balls. For "pull apart" rolls, place dough balls with sides touching.
For "individual" rolls place dough balls 2-inches apart.
DOUGH COURSE RECIPES...AS EASY AS -2-
DINNER ROLL DOUGH
Ingredients
Eggs, large, at room
temperature
Plus enough water (80°F/27°C)
to equal
Oil
Sugar
Salt
Bread flour
Active dry yeast
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place for
30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.
62
 lb. .5 lb.
2 rolls 8 rolls 2 rolls
1 1 1
¾ cup ¾ cup + 1 1
1 /3
tbsp.
2 tbsp. 3 tbsp. ¼ cup
2 tbsp. 3 tbsp. ¼ cup
1 tsp. 1½ tsp. 2 tsp.
2 cups 3¼ cups 4 cups
1½ tsp. 2 tsp 2¼ tsp.
WHEAT DINNER ROLL DOUGH
Ingredients
Water (80°F/27°C)
2 lb.
Oil
Brown sugar
Salt
cups
Bread flour
Whole wheat flour
Active dry yeast
Select Dough Course
Method:
1. Place on lightly floured surface. Divide into pieces and shape.
2. Place on greased baking sheet. Cover and let rise in a warm place
for 30 minutes or until doubled in size.
3. Bake at 350ºF/177ºC for 25 – 30 minutes, or until golden brown.
1 lb. 2 lb.
9 rolls 18 rolls
¾ cup 1½ cups
1 tbsp. 2 tbsp.
2 tbsp. ¼ cup
1 tsp. 2 tsp.
1¼ cups 2½ cups
1 cup 2 cups
2 tsp. 2¼ tsp.
6