West Bend L5005 HOW to Shape Dinner Rolls Using Basic and Wheat Dough, Crescent Rolls

•Dough can be refrigerated up to three (3) to four (4) days for later use if desired. Simply remove dough from pan and place into an oiled bowl, turn dough over to oil top and cover tightly. Or, put dough into an oiled plastic bag and seal. Check dough daily and punch down if needed. When ready to use, shape, rise and bake as recipe directs.

•To freeze dough, shape as recipe directs and wrap tightly. Dough can be frozen for up to one month. When ready to use, remove from freezer and thaw in refrigerator or at room temperature. Keep covered to prevent the dough from drying out. Once thawed, allow dough to rise until doubled in size, then bake as directed.

BASIC DINNER ROLLS/BREAD STICKS

	INGREDIENTS	BREAD SELECT SETTING: dough
8 ounces (1 cup)	WATER, 27° C	Makes between 2 and 3 dozen rolls
3 tablespoons	BUTTER or MARGARINE	depending on shape made.
3 cups	ALL PURPOSE or BREAD FLOUR
3½ tablespoons	SUGAR
2 tablespoons	DRY MILK
1 teaspoon	SALT
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 THE BASIC DINNER ROLLS/BREAD STICKS RECIPE

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle dry ingredients, level ingredients, pushing some of the mixture into the corners.

3. Make a well in center of dry ingredients; add yeast. Lock pan into bread maker

4.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.

5. Finish as desired, following shaping directions. 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 275°C oven for 15 to 20 minutes or until golden brown. Serve warm.

HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH

CRESCENT ROLLS

1.Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.

2.Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip.

3.Curve ends to form crescent. Place 1 inch apart on greased cookie sheet. Continue recipe instructions.

Makes 2 dozen.

FOUR-LEAF CLOVER ROLLS

1.Roll dough into a rectangle, ½-inch thick. Cut into

18equal-sized pieces.

2.Shape each piece into a ball. Place each ball into a greased muffin cup.

3.With scissors, snip each ball completely into quarters. Continue recipe instructions. Makes 1½ dozen.

CLOVERLEAF ROLLS

1.Divide dough into 54 equal-sized pieces. Roll each piece into a ball.

2.Place 3 balls into greased muffin cup. Brush with softened butter. Cover and let rise until double in size.

Makes 1½ dozen.

BREAD STICKS – Makes 2 dozen

1.Divide dough into 4 equal pieces. Divide each piece into 6 portions.

2.Roll each piece into a rope 8 inches long. Place 1 inch apart on greased cookie sheet.

3.Brush with egg white/water mixture and sprinkle with sesame or poppy seeds, grated Parmesan cheese, garlic salt or other topping. Continue recipe instructions. For drier breadsticks, reduce heat to 150ºC after baking 10 minutes and bake 25 to 30 minutes longer.

FOR PARKER HOUSE ROLLS – Makes 3 dozen

1.Roll dough into a circle ¼-inch thick. Cut dough into 3-inch circles using biscuit cutter. Brush with softened butter.

2.Crease each biscuit through center with handle of wooden spoon.

3.Fold biscuits over so top half overlaps bottom slightly. Place close together in a greased 13 x 9 and a

9x 9 inch pan. Brush with softened butter. Cover and let rise until double in size.

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