Idiomas disponibles
Idiomas disponibles
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.
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lb.
. lb.
2 rolls
8 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
2 rolls
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.
lb.
2 lb.
9 rolls
8 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.
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