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, 75-85°F

 

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

 

---or---

---OR---

 

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, draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350° F oven for 15 to 20 minutes or until golden brown. Serve 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, 75-85°F

 

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

 

---or---

---or---

 

1½ teaspoons

BREAD MACHINE/

 

 

FAST RISE YEAST

 

 

SOFTENED BUTTER or MARGARINE

 

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West Bend L5141 manual Basic Dinner ROLLS/BREAD Sticks, Wheat Dinner Rolls, Ingredints, Bread Machine Fast Rise Yeast

L5141 specifications

The West Bend L5141 is a highly regarded electric griddle designed for both home and commercial use, known for its impressive features and versatility in cooking. With an expansive cooking surface, the L5141 allows for the preparation of multiple food items simultaneously, making it an ideal choice for large families or eateries seeking efficiency in meal preparation.

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