Method
1. Place on a lightly floured surface. Divide into pieces and shape.
2. Combine cheese and garlic. Dip pieces in melted butter and then in cheese-garlic mixture.
Place coated side up in a greased baking pan, drizzle any remaining topping over rolls.
3. Cover and let rise in a warm place 1 hour or until double in size.
4. Bake at 325°F/163°C for 35-40 minutes, or until done.
Method
1. Place on a lightly floured surface. Divide into 10 pieces and shape each piece into a smooth ball.
2. Place 5 balls on a large baking sheet. Place the remaining five balls on another baking sheet.
Let rise about 20 minutes. With fingertips flatten each ball into a 6 inch circle.
3. Bake at 500°F/260°C for 5 minutes until puffed and tops begin to brown.
4. Cut each half to form 2 pockets.
CHEEZY GARLIC ROLL DOUGH
1.5 lb 2 lb.
18 rolls 24 rolls
egg room temperature plus 1 1
enough water 80°F/27°C to equal 1 cup 1 1/3 cups
oil 2 TBL 3 TBL
sugar 1/3 cup 1/2 cup
salt 1 tsp 1 1/2 tsp
bread flour 3 1/2 cups 4 1/2 cups
active dry yeast 1 1/4 tsp 2 tsp
Program Dough Dough
Topping
Parmesan cheese 1/3 cup 2/3 cup
garlic, minced 1 1/2 TBL 2 TBL
butter, melted 3 TBL 1/4 cup
PITA POCKET DOUGH
1.5 lb.
20 pita pockets
water 80°F/27°C 1 1/3 cups
olive oil 8 tsp
sugar 4 tsp
salt 1 1/4 tsp
bread flour 2 cups
whole wheat flour 1 1/3 cups
active dry yeast 2 1/2 tsp
Program Dough
47
