2
DINNER ROLL DOUGH
8 Rolls
24 Rolls
Egg, Large, room temperature plus
1
1
enough Water, 80ºF/27ºC to equal
3
/
4
cup + 1 TBL
1
1
/
3
cups
Vegetable Oil
3 TBL
1
/
4
cup
Sugar
3 TBL
1
/
4
cup
Salt
1
1
/
2
tsp
2 tsp
Bread Flour
3
1
/
4
cups
4 cups
Active Dry Yeast
2 tsp
2
1
/
4
tsp
Method:
Place on a lightly floured surface. Divide into pieces and shape.
Place on a greased baking sheet. Cover and let rise in a warm place for 30 minutes or until doubled in size.
Bake at 350ºF/177ºC for 15 to 25 minutes, or until golden brown.
WHEAT ROLL DOUGH
8 Rolls
Water, 80ºF/27ºC
1
1
/
2
cups
Vegetable Oil
2 TBL
Brown Sugar
1
/
4
cup
Salt
2 tsp
Dry Milk
2 TBL
Bread Flour
2
1
/
2
cups
Whole Wheat Flour
2 cups
Active Dry Yeast
2
1
/
4
tsp
Method:
Place on a lightly floured surface. Divide into pieces and shape.
Place on a grease baking sheet. Cover and let rise in a warm place for 30 minutes, or until doubled in size.
Bake at 350ºF/177ºC for 25 to 30 minutes, or until golden brown.
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