Toastmaster 1143S - Manual (Page 32)

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Refreshing Roll Dough
12 ro l l s 18 ro l l s
egg room temperature plus 1 1
enough water 80°F/27°C to equal 1 cup 1 1/2 cups
bu t t e r 1/4 cup 1/3 cup
b r own sugar 1/3 cup 1/2 cup
s a l t 1 tsp 1 1/2 tsp
bread flour 3 1/2 cups 4 1/2 cups
a c t i ve dry ye a s t 1 1/2 tsp 2 tsp
P ro g r a m 1 0 1 0
To p p i n g :
bu t t e r, melted 1/2 cup 3/4 cup
o range peel, gra t e d 2 T B L 1/4 cup
s u g a r 1/2 cup 3/4 cup
M e t h o d
1 . Place on a lightly floured surfa c e. Divide into pieces and shape.
2 . Mix together topping ingredients and dip pieces in mixture, cove ring we l l .
3 . Place in greased baking dish with sides, cover and let rise in a wa rm place 30 minutes or until
d o u bles in size.
4 . B a ke at 350°F/177°C 20-30 minu t e s, or until done. S e rve wa rm .
Buttermilk Roll Dough
12 ro l l s 18 ro l l s
cultured bu t t e rmilk 80°F/27°C 1 cup 1 1/2 cups
o i l 3 T B L 1/4 cup
h o n ey 1 1/2 T B L 2 T B L
s a l t 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
a c t i ve dry ye a s t 1 3/4 tsp 2 tsp
P ro g r a m 1 0 1 0
Brush with:
melted bu t t e r 2 T B L 3 T B L
M e t h o d
1 . Place on lightly floured surfa c e. Divide into pieces and shape.
2 . Place on a greased baking sheet. C over and let rise in a wa rm place for 30 minutes or until
d o u ble in size. B rush with melted bu t t e r.
3 . B a ke at 350°F/177°C 15-20 minu t e s, or until done.