Toastmaster WBYBM1 - Manual (Page 64)

Wheat Dinner Roll Dough
Select Dough cycle.
12 rolls 18 rolls
water 80º F/27º 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
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until double in size.
3. Bake in a conventional oven at 350º F/177º C for 25 to 30 minutes, or until done.
BUTTERMILK ROLL DOUGH
Select Dough cycle.
Brush dough with 2 or 3 TBL of melted butter.
12 rolls 18 rolls
cultured buttermilk 80º F/27º 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
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes
or until double in size. Brush with melted butter.
3. Bake in a conventional oven at 350º F/177º C for 15 to 20 minutes, or until done.
Breadmaker Owner’s Manual
64