BASIC DINNER ROLLS/BREAD STICKS 
Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun! Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for another time.
| INGREDINTS |
|
8 ounces (1 cup) | WATER, |
|
3 tablespoons | BUTTER or MARGARINE |
|
3 cups | BREAD FLOUR |
|
3½ tablespoons | SUGAR | See “How to shape dinner rolls |
2 tablespoons | DRY MILK | using basic and wheat dough” for |
1 teaspoon | SALT | shaping directions. |
2 teaspoons | ACTIVE DRY YEAST |
|
| ||
1½ teaspoons | BREAD MACHINE/ |
|
| FAST RISE YEAST |
|
| SOFTENED BUTTER or |
|
| SLIGHTLY BEATEN |
|
| EGG WHITE |
|
FOLLOW THESE INSTRUCTIONS FOR BASIC DINNER ROLLS/BREAD STICKS AND WHEAT
DINNER ROLLS
BREAD SELECT SETTING TO USE: dough
Add water and butter to pan.
Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.
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.
Finish as desired, following shaping directions on following pages. Place on greased baking pans or sheets, cover and let rise in warm,
WHEAT DINNER ROLLS 
Recipe combines whole wheat and bread flour for a light textured, yet hearty dinner roll that’s sure to please. Shape in cloverleaf or four- leaf clover rolls. Makes 1½ dozen.
| INGREDIENTS |
|
8½ ounces (1 cup + 1 Tbsp.) | WATER, |
|
3 tablespoons | BUTTER or MARGARINE |
|
1½ cups | BREAD FLOUR |
|
1½ cups | WHOLE WHEAT FLOUR |
|
3½ tablespoons | BROWN SUGAR, packed | See “How to shape dinner rolls |
2 tablespoons | DRY MILK | using basic and wheat dough” for |
1 teaspoon | SALT | shaping directions. |
2 teaspoons | ACTIVE DRY YEAST |
|
| ||
1½ teaspoons | BREAD MACHINE/ |
|
| FAST RISE YEAST |
|
| SOFTENED BUTTER or MARGARINE |
|
29
