WHEAT DINNER ROLL DOUGH
1 lb. - 9 rolls
2 lb. - 24 rolls
Water 80°F/27°C
3/4 cup
1 1/2 cups
Oil
1 TBL
2 TBL
Brown Sugar
2 TBL
1/4 cup
Salt
1/2 tsp
1 tsp
Dry Milk
1 TBL
2 TBL
Bread Flour
1 1/4 cups
2 1/2 cups
Whole Wheat Flour
1 cup
2 cups
Active Dry Yeast
1 1/2 tsp
2 tsp
Program: DOUGH
BUTTERMILK ROLL DOUGH
1 lb. - 9 rolls
1.5 lb. - 18 rolls
Cultured Buttermilk, liquid 80°F/27°C
1 cup
1 1/2 cups
Oil
3 TBL
1/4 cup
Honey
1 1/2 TBL
2 TBL
Salt
1 tsp
1 1/2 tsp
Bread Flour
3/4 cup
1 1/4 cups
Whole Wheat Flour
1 1/3 cups
2 cups
Wheat Germ
1/3 cup
1/2 cup
Baking Soda
1/4 tsp
1/4 tsp
Active Dry Yeast
1 3/4 tsp
2 tsp
Program: DOUGH
Topping
Butter, melted
2 TBL
3 TBL
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size.
3. Bake at 350°F/177°C for 25-30 minutes, or until done.
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size. Brush with melted butter.
3. Bake at 350°F/177°C for 15-20 minutes, or until done.
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