West Bend L4854 Follow These Instructions for the Recipe below, Basic Dinner ROLLS/BREAD Sticks

•Milk can be used directly from the refrigerator as it will be gently warmed during the PREHEAT period before kneading begins. If you wish to warm the milk, you can, but do not heat above 80º F.

•If cold butter or margarine is used, cut into four (4) pieces, placing in bottom of pan with liquid for faster blending.

•If bread maker labors during the kneading period, the dough is too dry. Add one (1) tablespoon warm water at a time until the dough softens. Do not add too much extra water as this can cause the bread to collapse or be under baked. The bread dough should be soft and a bit sticky to the touch after kneading.

•Make sure to remove the dough from pan after completion of cycle. An audible alert will sound and the machine will automatically turn off when the dough cycle is complete. If the dough is left inside the machine, it will continue to rise and could over-rise if left inside long enough, possibly flowing into the oven chamber.

•Most of your favorite yeast dough recipes can be prepared in your bread maker at the dough setting; however, do not exceed four

(4) cups of flour as the dough may not be kneaded properly. Some minor adjustment may be needed during the knead period for proper condition of the dough. See “SPECIAL NOTES ON FLOUR” section for details on making minor adjustments to the dough during the kneading period on page 5.

•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.

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW

BREAD SELECT SETTING
TO USE: Dough
1.	Add water and butter to pan.	5. Finish as desired, following shaping
		directions. Place on greased baking pans or
2.	Add bread flour, sugar, dry milk and salt to pan. Tap pan to settle dry	sheets, cover and let rise in warm, draft-free
ingredients, then level ingredients, pushing some of the mixture		place until double in size, about 45 minutes to
into the corners. Place butter into corners of pan.		1 hour. Brush with butter or slightly beaten egg
		white and bake in preheated 350º F oven for 15
3.	Make a well in center of dry ingredients; add yeast. Lock pan into	to 20 minutes or until golden brown. Serve
bread maker.		warm.

4.Program for recommended Bread Select Setting for dough. Program TIME DELAY if being used. Start bread maker. When done, remove pan from bread maker. Place dough onto floured surface. Let rest 15 minutes.

BASIC DINNER ROLLS/BREAD STICKS

	INGREDIENTS
7½ ounces (¾ cup + 1 tbsp.)	WATER, 80° F	Makes between 2 and 3 dozen rolls
3 tablespoons	BUTTER or MARGARINE	depending on shape made.
3 cups	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

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