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60
DINNER ROLLS
INGREDIENTS
¼ cup milk (80°F – 90°F)
¼ cup + 2 Tbsp. water (80°F – 90°F)
1 large egg, at room temperature
¼ cup sugar
2 Tbsp. unsalted butter or margarine, cut in pieces
½ tsp. salt
2½ cups bread flour
2¼ tsp. active dry or bread machine yeast
1. Measure ingredients into bread pan in the order listed.
2. Insert bread pan securely into baking chamber; close lid. Plug unit into
wall outlet
3. Select DOUGH. Press the START/STOP button.
4. The complete signal will sound when bread is done.
5. Using pot holders remove bread pan from baking chamber and place
dough on a lightly floured surface.
6. Invert a large mixing bowl over dough and let rest for 10 minutes.
7. Shape into your favorite dinner rolls shapes such as braids, butter horns,
Parker house or clover leaf.
8. Bake in a preheated oven at 375ºF about 20 minutes until golden and
fully baked. (Rolls will sound hollow when tapped.
MAKES ABOUT 2 DOZEN DINNER ROLLS
Tip: If desired, brush with melted butter or beaten egg white and sprinkle
with sesame, poppy or fennel seeds just before baking.
Variation – Cinnamon Rolls:
1. Roll out dough on lightly floured surface to 9 x 14 inch rectangle.
2. Brush with about 2 Tbsp. melted butter. Sprinkle with a mixture of
3 Tbsp. sugar and ½ tsp. ground cinnamon. Top with ¼ cup raisins.
3. Roll up jellyroll style starting at long end.
4. Cut into 1-inch slices and arrange in greased 9 x 12 inch bread pan.
5. Cover and let rise in warm place until doubled in size (about
45 minutes).
6. Bake in preheated oven at 375ºF until golden brown (about
20 minutes).
7. Remove from pan and cool on a wire rack.
8. If desired, drizzle with confectioners’ sugar frosting when cool.
DOUGH
BK1065SQ_IB-and-Recipes_21897.indd 60
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