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BASIC DINNER ROLLS/BREAD STICKS
INGREDIENTS
9 ounces (1 cup + 2 Tbsp.)
3 cups
2 tablespoons
3½ tablespoons
1 teaspoon
3 tablesoons
2 teaspoons
- or -
1½ teaspoons
WATER, 80
°°°°
F
BREAD FLOUR
DRY MILK
SUGAR
SALT
BUTTER or MARGARINE
ACTIVE DRY YEAST
-or-
BREAD MACHINE/FAST RISE YEAST
SOFTENED BUTTER or SLIGHTLY
BEATEN EGG WHITE
Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent or parker house. Makes between 2 and 3
dozen rolls depending on shape made. Freeze any leftover rolls for another time.
BREAD SELECT SETTING TO USE:
Dough
1. Add water to pan.
2. Add bread flour, dry milk, sugar and salt to pan. Tap pan to settle
dry
ingredients, then level ingredients, pushing some of the mixture
into the corners. Place butter into corners of pan.
3. Make a well in center of dry ingredients; add yeast. Lock pan into
bread maker.
4. Program for DOUGH. Program TIMER if being used. Start bread
maker. When done, turn off and remove bread from pan. Place
dough onto floured surface. Let rest 15 minutes.
5. Finish as desired, following shaping
directions. Place on greased baking
pans sor sheets, cover and let rise in
warm, draft-free lace until double in
size, about 45 minutes to 1 hour. Brush
with butter or slightly beaten egg white
and bake in preheated 350º F oven for
15 to 20 minutes or until golden
brown. Serve warm.
CRESCENT ROLLS
FOUR-LEAF CLOVER ROLLS
Divide dough into 4 equal pieces.
Roll dough into a rectangle, ½-inch thick.
Roll each piece into a circle ¼-inch thick.
Cut dough into 18 equal sized pieces.
1. Cut each circle into 6 pie shaped wedges.
1. Shape each piece into a ball. Place each ball into a greased
2. Roll each wedge from wide end to narrow tip.
muffin cup.
3. Curve ends to form crescent.
2. With scissors, snip each ball completely into quarters.
Place on greased cookie sheets, about 1 inch apart.
3. Brush with softened butter. Cover and let rise until double
Cover and let rise until double in size. Makes 2 dozen.
in size. Makes 1½ dozen.
BREAD STICKS
Divide dough into 4 equal pieces. Divide each piece into 6
portions
.
CLOVERLEAF ROLLS
1. Roll each piece into a rope 8 inches long. Place onto greased
cookie sheets, 1-inch apart.
Divide dough into 54 equal sized pieces. 2. Brush with egg white/water mixture and sprinkle with topping
Roll each piece into a ball.
of your choice. Cover and let rise until double in size. For drier
1. Place 3 balls into a greased muffin cup.
bread sticks, reduce oven temperature to 300º F after 10 minutes
2. Brush with softened butter. Cover and let baking and bake 25 to 30 minutes longer. Makes 2 dozen.
rise until double in size. Makes 1½ dozen.
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