West Bend L5231 Basic Dinner Rolls/Bread Sticks, Ingredients, Wheat Dinner Rolls, dough

dough	BASIC DINNER ROLLS/BREAD STICKS
	INGREDIENTS
8 ounces (1 cup)	°
3 tablespoons	WATER, 75-85 F
	BUTTER or MARGARINE	Makes 2 to 3 dozen rolls depending on shape
3 cups	BREAD FLOUR
3½ tablespoons	SUGAR	made.
2 tablespoons	DRY MILK	Freeze leftover rolls for another time.
1 teaspoon	SALT
2 teaspoons	ACTIVE DRY YEAST
-or-	-or-	See instructions below.
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
	SOFTENED BUTTER or
	SLIGHTLY BEATEN EGG WHITE

dough	WHEAT DINNER ROLLS
	INGREDIENTS
8½ ounces (1 cup + 1 tbsp.)	°
3 tablespoons	WATER, 75-85 F
	BUTTER or MARGARINE	Shape in cloverleaf or four-leaf clover rolls.
1½ cups	BREAD FLOUR
1½ cups	WHOLE WHEAT FLOUR	Makes 1½ dozen.
3½ tablespoons	BROWN SUGAR, packed
2 tablespoons	DRY MILK
1 teaspoon	SALT	See instructions below.
2 teaspoons	ACTIVE DRY YEAST
-or-	-or-
1½ teaspoons	BREAD MACHINE/FAST RISE YEAST
	SOFTENED BUTTER or
	SLIGHTLY BEATEN EGG WHITE

Add ingredients to bread pan in order listed, making well in center of dry ingredients for yeast. Program for dough setting and timer, if being used. Turn on. When done, turn off, unlock pan and place dough on floured surface. Let rest 15 minutes. Follow desired shaping directions below. Cover and let rise in warm, draft-free place until double in size, 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 350º F oven for 15 to 20 minutes or until golden brown. Serve warm.

CRESCENT ROLLS

1.Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick.

2.Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip.

3.Curve ends to form crescent. Place 1 inch apart on greased cookie sheet. Continue recipe instructions.

Makes 2 dozen.

FOUR-LEAF CLOVER ROLLS

1.Roll dough into a rectangle, ½-inch thick. Cut into

18equal-sized pieces.

2.Shape each piece into a ball. Place each ball into a greased muffin cup.

3.With scissors, snip each ball completely into quarters. Continue recipe instructions. Makes 1½ dozen.

CLOVERLEAF ROLLS

1.Divide dough into 54 equal-sized pieces. Roll each piece into a ball.

2.Place 3 balls into greased muffin cup. Continue recipe instructions.

Makes 1½ dozen.

BREAD STICKS – makes 2 dozen

1.Divide dough into 4 equal pieces. Divide each piece into 6 portions.

2.Roll each piece into a rope 8 inches long. Place 1 inch apart on greased cookie sheet.

3.Brush with egg white/water mixture and sprinkle with sesame or poppy seeds, grated Parmesan cheese, garlic salt or other topping. Continue recipe instructions. For drier breadsticks, reduce heat to 300º F after baking 10 minutes and bake 25 to 30 minutes longer.

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