Black & Decker B2500C Dough Course RECIPES...AS Easy AS Dinner Roll Dough, Ingredients Rolls

Baker’s Hint:

•Dough has doubled in volume when an indentation remains after tip of a finger is pressed lightly and quickly into dough. If indentation springs back, cover and let rise a few more minutes and check again.

MAKING DOUGHS: CRUST TREATMENTS

Important: For use only with the Dough Courses

•Always allow optimum rising of shaped dough.

•Use pastry brush to apply glaze.

•Bake as directed.

Egg Yolk Glaze

For shiny golden crust, mix 1 slightly beaten egg or egg yolk with 1 tbsp. water or milk.

Egg White Glaze

For shiny, chewy crust, mix 1 slightly beaten egg white with 1 tbsp. water.

Lightly Floured

Sprinkle enough flour onto work area so dough can be handled without sticking.

Shaped Rolls:

Cloverleaf Rolls

Shape into ½-inch balls. Place 3 balls in each muffin tin and let rise until doubled in size.

Crisscross Rolls

Shape into balls, setting 2 aside. Combine balls and roll into a 1/8-inch thick square. Cut strips 1/8-inch wide and 2-inches long. Place 1 strip across top of each ball. Repeat process, placing second strip in opposite direction across top of each ball.

Traditional Rolls

Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls 2-inches apart.

DOUGH COURSE RECIPES...AS EASY AS 1-2-3

DINNER ROLL DOUGH

Ingredients	12 rolls	18 rolls	24 rolls
Eggs, large, at room	1	1	1
temperature
Plus enough water	¾ cup	¾ cup + 1 tbsp.	11/3 cups
(80°F/27°C) to equal
Oil	2 tbsp.	3 tbsp.	¼ cup
Sugar	2 tbsp.	3 tbsp.	¼ cup
Salt	1 tsp.	1½ tsp.	2 tsp.
Bread flour	2 cups	3¼ cups	4 cups
Active dry yeast	1½ tsp.	2 tsp	2¼ tsp.
Select Dough Course

Method:

1.Place on lightly floured surface. Divide into pieces and shape.

2.Place on greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.

3.Bake at 350ºF/177ºC for 15 to 25 minutes, or until done.

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