Breadman TR2700 manual Dough Course RECIPES...AS Easy AS Dinner Roll Dough, Ingredients, Rolls

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	1.0 lb.	1.5 lb.	2.0 lb.
	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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