62
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 1-2-3
DINNER ROLL DOUGH
Ingredients
1 lb.
12 rolls
1.5 lb.
18 rolls
2 lb.
24 rolls
Eggs, large, at room
temperature
1
1
1
Plus enough water (80°F/27°C)
to equal
¾ cup
¾ cup + 1
tbsp.
1
1/3
cups
Oil
2 tbsp.
3 tbsp.
¼ cup
Sugar
2 tbsp.
3 tbsp.
¼ cup
Salt
1 tsp.
1½ tsp.
2 tsp.
Bread flour
2 cups
3¼ cups
4 cups
Active dry yeast
1½ tsp.
2 tsp
2¼ tsp.
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.
Summary of Contents for TR2500BC
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Page 159: ...159 ESPAÑOL NOTAS ...