West Bend L4854 manual Wheat Dinner Rolls, RYE Dinner Rolls, Bread Select Setting to USE Dough

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW

BREAD SELECT SETTING TO USE: DOUGH

1.Add liquid ingredients to pan.

2.Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then 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 Bread Select 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.

5.Knead dough about 1 minute. Shape into cloverleaf or four-leaf clover rolls, following shaping directions. Brush with softened butter, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Or until double in size. Bake in preheated 350º F oven for 15 to 20 minutes or until golden brown. Serve warm.

WHEAT DINNER ROLLS

	INGREDIENTS
8½ ounces (1 cup + 1 tbsp.)	WATER, 80° F	Makes 1½ dozen.
3 tablespoons	BUTTER or MARGARINE
1½ cups	BREAD FLOUR
1½ cups	WHOLE WHEAT FLOUR
3½ tablespoons	BROWN SUGAR, packed
2 tablespoons	DRY MILK
1 teaspoon	SALT
2 teaspoons	ACTIVE DRY YEAST
- or –	- or -
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
	SOFTENED BUTTER or MARGARINE

FOLLOW THESE INSTRUCTIONS FOR THE RECIPE BELOW

BREAD SELECT SETTING TO USE: DOUGH
1.	Add liquid ingredients to pan.	5. Knead dough about 1 minute. Roll dough in
2.	Add all dry ingredients, except yeast, to pan. Tap pan to settle dry	to a rectangle, about ¾-inch thick. Cut into 6
ingredients, then level ingredients, pushing some of the mixture		strips, then cut each strip into 4 pieces. Roll
into the corners.		each piece of dough into a 2-inch ball. Place on
3. Make a well in center of dry ingredients; add yeast. Lock pan into		greased cookie sheet. Cover and let rise in
bread maker.		warm, draft-free place for 30 to 45, or until
4.	Program Bread Select for dough. Program TIME DELAY if being used. Start	double in size. Brush with slightly beaten egg
bread maker. When done, remove pan from bread maker. Place dough onto floured		white and sprinkle with coarse salt or other
surface. Let rest 15 minutes.		topping. Bake in preheated 375º F oven for 15
		to 20 minutes or until golden brown. Serve
		warm.

RYE DINNER ROLLS

	INGREDIENTS
8 ounces (1 cup)	WATER, 80° F	Makes about 2 dozen.
2 tablespoons	HONEY
3 tablespoons	BUTTER or MARGARINE
1½ cups	BREAD FLOUR
1½ cups	MEDIUM RYE FLOUR
2 tablespoons	DRY MILK
1 teaspoon	SALT
2 teaspoons	ACTIVE DRY YEAST
- or –	- or -
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST	Coarse salt, optional
1
	EGG WHITE, slightly beaten	Caraway seed, optional

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