West Bend L5005 Wheat Dinner Rolls Ingredients, RYE Dinner Rolls Ingredients

WHEAT DINNER ROLLS

			INGREDIENTS	BREAD SELECT SETTING: dough
8½ ounces (1 cup + 1tbsp.)			WATER, 27° C	Makes about 1½ dozen rolls depending
3 tablespoons			BUTTER or MARGARINE	on shape made.
1½ cups			ALL PURPOSE or 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 ABOVE

1. Add water and butter to pan.

2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to settle dry ingredients, 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 for dough. Program time delay if being used. Start bread maker. When done, unlock 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 or margarine, cover and let rise in warm, draft-free place until double in size, about 45 minutes to 1 hour. Bake in preheated 175°C oven for 15 to 20 minutes or until golden brown. Serve warm.

RYE DINNER ROLLS

				INGREDIENTS		BREAD SELECT SETTING: dough
8 ounces (1 cup)				WATER, 27° C		Makes about 2 dozen.
2 tablespoons				HONEY
3 tablespoons				BUTTER or MARGARINE
1½ cups				ALL PURPOSE or 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
1				EGG WHITE, slightly beaten
		FOLLOW THESE INSTRUCTIONS FOR THE RYE DINNER ROLLS RECIPE
	1. Add water and butter to pan.				5. Knead dough about 1 minute. Roll dough into a
	2. Add all bread flour, sugar, dry milk and salt to pan. Tap pan to				rectangle, abut ¾-thick. Cut into 6 strips, then cut each
	settle dry ingredients, level ingredients, pushing some of the mixture				strip into 4 pieces. Roll each piece of dough into a 2-
	into the corners.				inch ball. Place on greased cookie sheet. Cover and let
	3. Make a well in center of dry ingredients; add yeast. Lock pan into				rise in warm, draft-free place, about 30 to 45 minutes
	bread maker				or until double in size. brush with slightly beaten egg
	4. Program for dough. Program time delay if being used. Start bread				white and sprinkle with coarse salt or caraway seed or
	maker. When done, unlock pan from bread maker. Place dough onto				both. Bake in preheated 190°C oven for 15 to 20
	floured surface. Let rest 15 minutes.				minutes or until golden brown. Serve warm.

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