16
Ingredients 12 rolls 18 rolls 24 rolls
egg plus 1 1 1
enough
water to 3⁄4cup 1 cup 11⁄3cups
equal plus 1 TBL
lemon juice 1 tsp 1 tsp 1 tsp
bread flour 2 cups 31⁄4cups 4 cups
salt 1⁄2tsp 1 tsp 11⁄2tsp
sugar 2 TBL 3TBL 1⁄4cup
oil 2 TBL 3 TBL 1⁄4cup
active dry 1 tsp 11⁄2tsp 2 tsp
yeast
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on a lightly floured surface.
Depending on which size recipe used, divide
dough into 12, 18, or 24 pieces. Shape into balls.
Place on greased baking sheet(s) about 1⁄2inch
apart. Let stand, covered, in warm, draft-free
place, 30 minutes, or until doubled in size. Bake
in preheated 350°F oven 20 to 30 minutes, or
until golden brown.
12, 18, or 24 rolls
DINNER ROLLS
Ingredients 18 rolls 24 rolls
cultured 1 cup 11⁄2cups
buttermilk
lemon juice 1 tsp 1 tsp
bread flour 3⁄4cup 11⁄4cups
whole wheat 11⁄3cups 2 cups
flour
salt 1 tsp 11⁄2tsp
honey 11⁄2TBL 2 TBL
oil 3 TBL 1⁄4cup
wheat germ 1⁄3cup 1⁄2cup
baking soda 1⁄4tsp 1⁄4tsp
active dry 13⁄4tsp 2 tsp
yeast
Brush:
butter, melted 2 TBL 3 TBL
Place ingredients in bread pan in order listed.
Use DOUGH setting (9); press START. When
setting is complete, remove dough from bread
pan. Place on lightly floured surface, divide into
18 (24) equal pieces. Shape pieces into balls
and place 1⁄2inch apart on greased baking
sheets. Cover and let rise in warm, draft-free
place, 30 minutes, or until doubled in size. Brush
with melted butter. Bake in preheated 350°F
oven 10 to 15 minutes, or until golden brown.
18 (24) rolls
BUTTERMILK ROLLS