Operating instructions

- 25 -
Dough
(Basic Dough,
Quick Dough)
Dough Variations
WHOLE GRAIN(BASIC, WHEAT, QUICK WHEAT)
DOUGH(BASIC DOUGH, QUICK DOUGH)
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide
dough in three pieces, shape each piece into 8 x
5-in. rectangle. Melt 2 tbsp. butter or
marg
arine. Brush over dough.
2. Sprinkle dough with mixture of 1/4 cup sugar
and 1 tsp. ground cinnamon. Sprinkle 1/3 cup
raisins over dough.
3. Beginning with long side of dough, roll up jelly
roll-style. Seal ends by pinching edges of
dough together with fingertips.
4. Place dough in greased 5-1/2x3-in. loaf pan or
on larg
e baking sheet.
5. A
llow to rise in warm place until size doubles -
- about 40 minutes to 1 hour.
6. Bake at 375∞ F,
30 to 40 minutes or until golden
brown.
7. W
hen loaf is cool, glaze with mixture of 2/3
c
up sifted powdered sugar and 1 Tbsp. milk.
Makes 3 loaves.
CINNAMON-RAISIN SWIRL LOAF
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide into
quarter.
Divide each quarter into 6 pieces. Cut
each piece into 3 sections. Shape each into ball
with palms of hands. Place 3 balls together in
each of 24 greased muff
in cups.
2. Brush with egg glaze if desired.
3. Cover dough, allow to rise in warm place until
size doubles - - about 40
minutes to 1 hour.
4. Bake at 375∞ F,
10 to 20 minutes. Makes 24
rolls.
CLOVERLEAF ROLLS
Prepare Butter-Rich Roll & Bread Dough.
1. Put dough on lightly floured board. Divide into
24 equal pieces for 16-in. sticks. Roll each
piece of dough into thin 16-in. lines. A
rrange
lines about 1-in. apart on a greased baking
sheet. A
llow to rise 30 minutes.
2. Brush with 1 beaten egg white and 1 T
bsp.
water.
Sprinkle with poppy seeds, sesame seeds
or coarse salt if desired.
3. Bake at 400∞ F,
10 to 15 minutes.
BREAD STICKS