West Bend L5141, User Manual

29

BASIC DINNER ROLLS/BREAD STICKS

Make this basic dough and shape into your favorite dinner rolls, such as cloverleaf, crescent and parker or even bread sticks for fun! 
Makes between 2 and 3 dozen rolls depending on shape made. Freeze any leftover rolls for another time. 
 
 

INGREDINTS 

8 ounces (1 cup)                                    

WATER, 75-85°F 

3 tablespoons                                

BUTTER or MARGARINE 

3 cups                                                     

BREAD FLOUR 

3½ tablespoons 

SUGAR 

See “How to shape dinner rolls 

2 tablespoons 

DRY MILK 

using basic and wheat dough” for 

1 teaspoon 

SALT 

shaping directions. 

2 teaspoons                                       

ACTIVE DRY YEAST 

   ---or---                               

                       ---OR--- 

1½ teaspoons                                      

BREAD MACHINE/ 

                                                           FAST RISE YEAST 
                                                      SOFTENED BUTTER or  
                                                         SLIGHTLY BEATEN  
 EGG 

WHITE 

FOLLOW THESE INSTRUCTIONS FOR BASIC DINNER ROLLS/BREAD STICKS AND WHEAT 

DINNER ROLLS 

 
BREAD SELECT SETTING TO USE: dough 

 
Add water and butter to pan. 
 
Add all dry ingredients, except yeast, to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into 
corners.  
 
Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.  
 
Program for 

dough

. Program 

time delay

 if being used. Start bread maker. When done, unlock pan from bread maker. Place dough onto 

floured surface. Let rest 15 minutes. 
 
Finish as desired, following shaping directions on following pages. Place on greased baking pans or sheets, cover and let rise in warm, 
draft-free place until double in size, about 45 minutes to 1 hour. Brush with butter or slightly beaten egg white and bake in preheated 
350° F oven for 15 to 20 minutes or until golden brown. Serve warm. 
 

WHEAT DINNER ROLLS

Recipe combines whole wheat and bread flour for a light textured, yet hearty dinner roll that’s sure to please. Shape in cloverleaf or four-
leaf clover rolls. Makes 1½ dozen. 
 
 

INGREDIENTS 

8½ ounces (1 cup + 1 Tbsp.)                

WATER, 75-85°F

3 tablespoons                                

BUTTER or MARGARINE 

1½ cups 

 BREAD 

FLOUR 

1½ cups                                         

WHOLE WHEAT FLOUR 

3½ tablespoons                               

BROWN SUGAR, packed

See “How to shape dinner rolls 

2 tablespoons 

DRY MILK 

using basic and wheat dough” for  

1 teaspoon 

SALT 

shaping directions. 

2 teaspoons                                       

ACTIVE DRY YEAST 

---or--- 

---or--- 

1½ teaspoons                                      

BREAD MACHINE/  

                                                            FAST RISE YEAST  

SOFTENED BUTTER or MARGARINE