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
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into a
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with sides touching. For “individual” rolls place dough balls
DOUGH COURSE RECIPES...AS EASY AS 1-2-3
DINNER ROLL DOUGH
Ingredients | 12 rolls | 18 rolls | 24 rolls | |
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Eggs, large, at room | 1 | 1 | 1 | |
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Plus enough water | ¾ cup | ¾ cup + 1 tbsp. | 11/3 cups | |
(80°F/27°C) to equal | ||||
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Oil | 2 tbsp. | 3 tbsp. | ¼ cup | |
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Sugar | 2 tbsp. | 3 tbsp. | ¼ cup | |
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Salt | 1 tsp. | 1½ tsp. | 2 tsp. | |
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Bread flour | 2 cups | 3¼ cups | 4 cups | |
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Active dry yeast | 1½ tsp. | 2 tsp | 2¼ tsp. | |
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Select Dough Course |
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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.
56 | 57 |