Application Guide

of the cycle, press Stop and unplug the machine. Turn the dough out onto a lightly
floured surface. Divide the dough in half, then roll each half into a 2- to 3-inch
cylinder. With a metal dough scraper or a chef’s knife, cut the cylinder into 8
equal portions. Repeat with the second cylinder, making a total of 16 equal por-
tions. Shape each portion like a miniature loaf by patting it into an oval, then
rolling up from a short side to make a small compact cylinder about 4 inches long.
Place the rolls in two rows of 8 with their long sides touching. Brush some melted
butter on the tops of the rolls. Cover loosely with plastic wrap and let rise at room
temperature until doubled in bulk, about 45 minutes.
Twenty minutes before baking, preheat the oven to 375°F.
Place the baking sheet in the center of the oven and bake for 25 to 28 minutes, until
golden brown. Remove the rolls from the pan and cool on a rack. Serve warm, or
cool to room temperature and reheat.
Brown-and-Serve Dinner Rolls
These brown-and-serve instructions may be used for Virginia Light Rolls, as
well as Soft Whole Wheat Dinner Rolls, or Squash or Pumpkin Cloverleaf
Rolls.
Mix, rise, and shape dinner rolls as directed in the recipe. Arrange the rolls
in two 9-inch round cake pans, in two 9-by-9-inch ungreased disposable alu-
minum baking pans, or in disposable muffin tins. Let rise until doubled in
bulk at room temperature, about 30 minutes.
Preheat the oven to 300°F.
Bake in the center of the oven until the rolls are fully baked, but not
browned, 15 to 20 minutes. Remove from the oven and cool completely on a
rack in the pan. Place the pan of rolls in a heavy-duty plastic bag, or wrap in
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