West Bend L5141 - Manual (Page 29)

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BASIC DINNER ROLLS/BREAD STICKS
Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun!
Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for another time.
INGREDINTS
8 ounces (1 cup) WATER, 75-85°F
3 tablespoons BUTTER or MARGARINE
3 cups BREAD FLOUR
3½ tablespoons
SUGAR See “How to shape dinner rolls
2 tablespoons DRY MILK using basic and wheat dough” for
1 teaspoon SALT shaping directions.
2 teaspoons ACTIVE DRY YEAST
---or--- ---OR---
1½ teaspoons BREAD MACHINE/
FAST RISE YEAST
SOFTENED BUTTER or
SLIGHTLY BEATEN
EGG
WHITE
FOLLOW THESE INSTRUCTIONS FOR BASIC DINNER ROLLS/BREAD STICKS AND WHEAT
DINNER ROLLS
BREAD SELECT SETTING TO USE: dough
Add water and butter to pan.
Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into
corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
Program for dough. Program time delay if being used. Start bread maker. When done, unlock pan from bread maker. Place dough onto
floured surface. Let rest 15 minutes.
Finish as desired, following shaping directions on following pages. Place on greased baking pans or sheets, cover and let rise in warm,
draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated
350° F oven for 15 to 20 minutes or until golden brown. Serve warm.
WHEAT DINNER ROLLS
Recipe combines whole wheat and bread flour for a light textured, yet hearty dinner roll that’s sure to please. Shape in cloverleaf or four-
leaf clover rolls. Makes 1½ dozen.
INGREDIENTS
8½ ounces (1 cup + 1 Tbsp.) WATER, 75-85°F
3 tablespoons BUTTER or MARGARINE
1½ cups BREAD FLOUR
1½ cups WHOLE WHEAT FLOUR
3½ tablespoons BROWN SUGAR, packed
See “How to shape dinner rolls
2 tablespoons DRY MILK using basic and wheat dough” for
1 teaspoon SALT shaping directions.
2 teaspoons ACTIVE DRY YEAST
---or---
---or---
1½ teaspoons BREAD MACHINE/
FAST RISE YEAST
SOFTENED BUTTER or MARGARINE