Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until
double in size.
3. Bake at 350°F/177°C for 25-30 minutes, or until done.
WHEAT DINNER ROLL DOUGH
1 lb. 2 lb.
9 rolls 24 rolls
water 80°F/27°C 3/4 cup 1 1/2 cups
oil 1 TBL 2 TBL
brown sugar 2 TBL 1/4 cup
salt 1/2 tsp 1 tsp
dry milk 1 TBL 2 TBL
bread flour 1 1/4 cups 2 1/2 cups
whole wheat flour 1 cup 2 cups
active dry yeast 1 1/2 tsp 2 tsp
Program Dough Dough
Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Place in a greased baking pan. Cover and let rise in a warm place for 1 hour or until double
in size. Brush with melted butter.
3. Bake at 350°F/177°C for 15-20 minutes, or until done.
BUTTERMILK ROLL DOUGH
1 lb. 1.5 lb.
9 rolls 18 rolls
cultured buttermilk, liquid 80°F/27°C 1 cup 1 1/2 cups
oil 3 TBL 1/4 cup
honey 1 1/2 TBL 2 TBL
salt 1 tsp 1 1/2 tsp
bread flour 3/4 cup 1 1/4 cups
whole wheat flour 1 1/3 cups 2 cups
wheat germ 1/3 cup 1/2 cup
baking soda 1/4 tsp 1/4 tsp
active dry yeast 1 3/4 tsp 2 tsp
Program Dough Dough
Topping
melted butter 2 TBL 3 TBL
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