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desired and allow to rise until doubled in volume. If only
1 rise is desired, remove from bread maker, let rest, shape
and rise as above.
Baker’s Tip: Dough has doubled in volume when an
indentation remains after tip of a finger is pressed lightly
and quickly into dough. If indentation springs back, cover
and let rise a few more minutes and check again.
SPECIAL TIPS FOR MAKING DOUGH
Important: For use only with the Dough Cycle
Always allow optimum rising of shaped dough.
Use pastry brush to apply glaze.
Bake as directed in recipe.
APPLY JUST BEFORE BAKING
Egg Yolk Glaze
For shiny golden crust, mix 1 slightly beaten egg or egg yolk
with 1 tbsp. water or milk.
Egg White Glaze
For shiny, chewy crust, mix 1 slightly beaten egg white with
1 tbsp. water.
If desired, sprinkle chopped nuts or fruit and/or seeds
after glazing.
Lightly Floured
Sprinkle enough flour onto work area so dough can be handled
without sticking.
SHAPED ROLLS
Important: Once rolls are shaped, cover and let rise until
doubled before baking.
Cloverleaf Rolls
Shape into ½-inch balls. Place 3 balls in each greased
muffin tin.
Crisscross Rolls
Shape into balls, setting 2 aside. Combine balls and roll into
a
1
/
8
-inch thick square. Cut strips
1
/
8
-inch wide and 2-inches
long. Brush top of roll with beaten egg. Place 1 strip across top
of each ball. Repeat process, placing second strip in opposite
direction across top of each ball.
Traditional Rolls
Shape into balls. For “pull apart” rolls, place dough balls with
sides touching in 8 or 9-inch round or square greased baking
pan. For “individual” rolls place dough balls 2 inches apart.
19


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