Turn Your Passion into a Profession
Getting to culinary school is easier than you think
Main Courses
BeefPoultry
Seafood
Lamb
Pork
Game
Casseroles
Vegetarian
Pasta
Sandwiches
Starters
SoupsSalads
Desserts
DessertsBreads
BreadsCuisine
AfricanAmerican
Cajun & Creole
Caribbean
Chinese
Cuban
French
German
Middle Eastern
Italian
Indian
Japanese
Mexican
Eastern European
Spanish & Portuguese
Thai
Vietnamese
UK Cuisine
Methods
BakedFried
Grilled
Stir-Fried
Roasted
Poached
Steamed
Broiled
Barbecued
Review/Rate this Recipe
Save to MyRecipes
Rating: 
Title: Hard Rolls
Yield: 12 Servings
Ingredients
1 1/4 c warm water
1 egg white
1 tb vegetable oil
1 tb sugar
1 1/2 ts salt
3 c bread flour, (up to 3 1/2
-cup)
2 ts active dry yeast
Instructions
Recipe by: The Bread Machine Cookbook V -ISBN 1-55867-093-9
Upon completion of dough cycle, remove dough. Form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm, draft-free
location for 30-40 minutes.
Bake in a preheated 400 oven 12-15 minutes.
>From: Bobbi z@fybits.com
>From: "Bill Hatcher"
Recipe by: Bread Machine Cookbook V, Donna German Posted to JEWISH-FOOD
digest V97 #209 by Nancy Berry on Jul 05, 1997
Title: Hard Rolls
Yield: 12 Servings
Ingredients
1 1/4 c warm water
1 egg white
1 tb vegetable oil
1 tb sugar
1 1/2 ts salt
3 c bread flour, (up to 3 1/2
-cup)
2 ts active dry yeast
Instructions
Recipe by: The Bread Machine Cookbook V -ISBN 1-55867-093-9
Upon completion of dough cycle, remove dough. Form rolls, place on a
greased baking sheet, cover with a towel and let rise in a warm, draft-free
location for 30-40 minutes.
Bake in a preheated 400 oven 12-15 minutes.
>From: Bobbi z@fybits.com
>From: "Bill Hatcher"
Recipe by: Bread Machine Cookbook V, Donna German Posted to JEWISH-FOOD
digest V97 #209 by Nancy Berry
Reviews
Become a Chef
