Oster deluxe bread and dough maker - Manual (Page 44)

Dinner Rolls
Dough:
cup water
2 tablespoons margarine or butter, softened
3 cups Gold Medal Better for flour
cup sugar
1 teaspoon salt
3 regular active dry yeast
3 teaspoons bread machine yeast or
quick-acting active dry yeast
DIRECTIONS:
Topping:
Margarine or butter, softened
1. Place all Dough ingredients in bread pan in the order listed. Select SWEET DOUGH cycle.
2. Grease cookie sheet. Divide dough into 15 pieces. Shape each piece into ball. Place 2
inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 to 40 minutes or
until double.
3. Heat oven to 375”. Bake 12 to 15 minutes or until golden brown. Brush tops with
margarine if desired. 15 rolls.
Ham and Swiss Loaf
Dough: Filling:
water
salad dressing
1 tablespoon oil
M e Better for flour
3 tablespoons mayonnaise or
2 teaspoons prepared mustard
8 slices thinly sliced fully
2 teaspoons sugar
ounces)
1 teaspoon salt
smoked ham (about 4
cup shredded Swiss cheese ounces)
teaspoons regular active dry yeast
1 teaspoons bread machine yeast
quick-acting active dry yeast
DIRECTIONS
1. Place all Dough ingredients in bread pan in the order listed. Select WHITE DOUGH cycle.
2. Grease cookie sheet. Mix mayonnaise and mustard. Roll dough into square on
floured surface. Spread with mayonnaise mixture. Arrange ham evenly on dough.
overlapping as necessary.. Sprinkle with cheese. Roll up tightly. Pinch edge of dough
into roll to seal; pinch ends of dough to seal well. Fold ends under loaf. Place loaf,
seam side down, on cookie sheet. Cover; let rise in warm place 40 to 45 minutes or until
double.
3. Heat oven to 375”. Bake 25 to 30 minutes or until golden brown. Immediately
remove from cookie sheet. Cut into l-inch slices. Refrigerate any remaining
- -
bread. 1 loaf.