Breadman TR2500BC Bedienerhandbuch

®TMINSTRUCTIONMANUAL &RECIPE GUIDEAUTOMATIC BREAD MAKERMODEL: TR2500BCTR2500_FINAL 10/14/05 3:14 PM Page 1

41. Unpack and clean your Breadman® Ultimate Plus Automatic BreadMaker; see CLEANING INSTRUCTIONS. When the Breadman®Ultimate Plus is packaged for shi

94BRIOCHE ROLL DOUGHIngredients: 1.5 LB18 RollsWater, 80ºF/27ºC1 cupEgg Yolks 6Butter, cold, chipped into pieces 6 TBLSalt 1-1/2 tspSugar 6 TBLDry Mi

95FRENCH BREAD DOUGHIngredients: 1.5 LB1 LoafWater, 80ºF/27ºC1 cupSugar 1 TBLSalt 1-1/2 tspBread Flour 3-1/2 cupsActive Dry Yeast 2 tsp Select Dough

96CHALLAH BREAD DOUGHIngredients: 1 LB 1.5 LB Regular LargeEgg, large, room temperature plus 1 1enough Water, 80ºF/27ºC to equal 3/4 cup 1 cup + 1 T

97CREAMED SOUP BREAD BOWL DOUGHIngredients: 2 LB4 BowlsEgg, large, room temperature plus 2enough Water, 80ºF/27ºC to equal 1 cup + 5 TBLOil 2 TBLHone

98PARTY DIP BREAD BOWLIngredients: 1.5 LB1 BowlWater, 80ºF/27ºC 1-1/4 cupsSugar 1 TBLSalt 1-1/2 tspBread Flour 3-1/2 cupsActive Dry Yeast 2 tspSelect

99ALMOND-CHERRY COFFEE CAKE DOUGHIngredients: 1.5 LB1 Coffee CakeWater, 80ºF/27ºC1 cupOil 1 TBLSugar 1-1/2 TBLSalt 1-1/2 tspDry Milk 1 TBLBread Flour

100BAGEL DOUGHIngredients: 1.5 LB8 BagelsWater, 80ºF/27ºC1 cupSugar 1-1/2 TBLSalt 1-1/2 tspBread Flour 3 cupsActive Dry Yeast 2 tspSelect Dough Cycle

101BANANA WHEAT BAGEL DOUGHIngredients: 1.5 LB12 BagelsEgg, large, room temperature plus 1enough Water, 80ºF/27ºCto equal 1 cupOil 2 TBLHoney 1 TBLSa

102EGG BAGELSIngredients: 1.5 LB12 BagelsWater, 80ºF/27ºC 3/4 cupEgg 1Salt 1-1/2 tspSugar 2 TBLBread Flour 3 cupsActive Dry Yeast 2 tspSelect Dough C

103SOFT PRETZEL DOUGHIngredients: 1.5 LB16 PretzelsWater, 80ºF/27ºC 1-1/4 cupsEgg Yolk, room temperature 1Oil 1 TBLSugar 2 TBLSalt 1-1/2 tspWhite Pe

¤YOUR BREADMAN® ULTIMATE PLUS1. Removable Lid (P/N 22398B)2. Viewing Window3. Steam Vents/Fruits & Nuts Dispenser4. Control Panel5. Power Supply C

104PITA POCKET DOUGHIngredients: 1.5 LB20 Pita PocketsWater, 80ºF/27ºC 1-1/3 cupsOlive Oil 8 tspSugar 4 tspSalt 1-1/2 tspBread Flour 2 cupsWhole Whea

105PIZZA CRUST DOUGHIngredients: 1 LB 2 LB 1 Thick or 2 Thin Crusts 2 Thick or 4 Thin CrustsWater, 80ºF/27ºC 3/4 cup 1-2/3 cupsOil 1 TBL 2 TBLSugar

106RUSTIC PIZZA MARGHERITA Ingredients: 1.5 LB2 Thin CrustsWater, 80ºF/27ºC1 cup + 2 TBLOlive Oil 1-1/2 TBLSalt 1-1/2 tspSugar 1-1/2 tspBread Flour 3

107FOCACCIA DOUGHIngredients: 1.5 LB1 LoafWater, 80ºF/27ºC1 cupOlive Oil 1/3 cupSugar 2 tspSalt 1-1/2 tspBread Flour 3 cupsDried Italian Seasoning 1

108JAM CYCLE METHOD AND RECIPES...AS EASY AS 1-2-3Jam Cycle Method:1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto theDriv

109Jam Cycle Hints For Best Results•Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and otheringredients are necessar

110MY PERSONAL RECIPE TIME SETTINGS FORMSRecipe Name:Program: Time/TemperaturePreheat minutesKnead 1 minutesKnead 2 minutesRise 1 minutesPunch second

111MY PERSONAL RECIPE TIME SETTINGS FORMSRecipe Name:Program: Time/TemperaturePreheat minutesKnead 1 minutesKnead 2 minutesRise 1 minutesPunch second

CLEANING INSTRUCTIONS•All removable parts should be thoroughly cleaned and dried.• Store with Lid closed. Place Bread Pan into the Breadman® withKnead

113BEFORE CALLING FOR SERVICEQuestions Answers1Why does the heightand shape of breaddiffer in each loaf?The height and sha

Additional options can be activated using EXTRAS, PROGRAM, SAVE/ERASEand DELAY BAKE.Program Time/TemperatureThe Breadman® Ultimate Plus has a unique 2

1141. Unplugged/power outage2. Oven area is too hot (Display – – H)3. Oven area is too cold (Display – – L)4. Display reads: _ or _ 5. Ingredien

1151. Plug into 120 V ~ 60 Hz outlet. Refer to power outage instructions.2 - 3. Open Lid, remove Bread Pan and allow to cool or warm up.4. Needs servi

LIMITED ONE-YEAR WARRANTYWarranty Coverage: This product is warranted to be free from defects inmaterials or workmanship for a period of one (1) year

CONTROL PANEL (CONTINUED)SelectPress this Button to select the Baking orDough Cycle you want. Each time youpress this Button, the indicator arrowmoves

CONTROL PANEL (CONTINUED)28. Whole Wheat Bread Rapid Light (1 LB.)29. Whole Wheat Bread Rapid Light (1.5 LB.)30. Whole Wheat Bread Rapid Light (2 LB.)

9KNEADING AND BAKING CYCLESWHITE BREADThis Cycle is used for breads that primarily use white flour, although some recipes mayinclude small amounts of

10KNEADING AND BAKING CYCLES (CONTINUED)JAMUse this setting for making jams from fresh fruits. Do not double recipes or allow ingredients to boilove

11KNEADING AND BAKING CYCLES CHARTCycleCrust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake TotalWhite Light 2 LB 0 Min 5 Min 20 M

12KNEADING AND BAKING CYCLES CHART(CONTINUED)Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake TotalWhole Wheat Light 2 L

13KNEADING AND BAKING CYCLES CHART(CONTINUED)Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake TotalFrench Light 2 LB 0 M

116RECIPE INDEXBread Recipes...As Easy As 1-2-3 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 - 69Whit

14KNEADING AND BAKING CYCLES CHART(CONTINUED)Cycle Crust Size PreHeat Knead 1 Knead 2 Rise 1 Punch Rise 2 Shape Rise 3 Bake TotalFruit & Nut Ligh

Cycle Personal Recipe Temperature ºFWhite Bread 1 336Whole Wheat Bread 2 336French Bread 3 348Fruit & Nut Bread 4 300White Rapid Bread 5 336Cake 3

16KNOW YOUR INGREDIENTSIt has been said that cooking is an art that relies on the creativity of the chef. Baking breadis much more of a science, since

17KNOW YOUR INGREDIENTS (CONTINUED)Vital Wheat GlutenGluten is manufactured from wheat flour that has been treated to remove nearly all ofthe starc

18KNOW YOUR INGREDIENTS (CONTINUED)NOTE: The basic bread and dough recipes in this booklet were developed usingactive dry yeast. You may use the ch

19KNOW YOUR INGREDIENTS (CONTINUED)FatsShortening, butter and oil shorten, or tenderize, the texture of yeast breads. French bread gets itsunique c

20RECIPE TIPSCreating Your Own Yeast BreadsEven the most inexperienced baker can achieve the satisfying experience of baking a loaf ofbread. All of th

21RECIPE TIPS (CONTINUED)High-Altitude BakingIn high-altitude areas, over 3,000 feet, dough tends to rise faster as there is lessair pressure. Th

Place the ingredients into the Bread Pan.For best results, add all liquid ingredientsfirst. Then, add all dry ingredients EXCEPTyeast, baking powder o

Press the CRUST CONTROL Button tochoose the Crust Color you want. TheBreadman® Ultimate Plus is preset forMedium Crust Color.NOTE: CRUST CONTROL canno

RECIPE INDEX(CONTINUED)117French Cycle Bread RecipesFrench Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

24EXTRAS controls the Fruits & Nuts Dispenser. Add ingredients, such as dried fruit or nuts,herbs, oats, etc. to the Fruits & NutsDispenser af

25When your bread is finished baking theBreadman®will beep and “0:00” willappear in the Display Window. Press theSTOP/RESET Button and open the Lid. P

26USING THE 24-HOUR DELAY BAKE TIMERYou can pre-program your Breadman® Ultimate Plus so that it bakeswhile you are at work or so that fresh bread is r

27ADVANCED BAKING TECHNIQUES: BAKE ONLYThe Bake Only Cycle offers the flexibility of both variable time andvariable temperature. You can now bake a do

28ADVANCED BAKING TECHNIQUES: PAUSEThe Breadman® Ultimate Plus bakes a traditional horizontal loaf.This feature, in combination with the PAUSE Button,

Braided Breads29ADVANCED BAKING TECHNIQUES: PAUSE (CONTINUED)At start of Baking process (check KNEADING AND BAKING CYCLECHART for time details), pres

ADVANCED BAKING TECHNIQUES: PAUSE (CONTINUED)30Here’s a quick example of a rolled, Mediterranean-style bread using aFrench bread recipe:Press PAUSE

31ADVANCED BAKING TECHNIQUES: PERSONAL RECIPESFor advanced bakers, the Ultimate has 5 Personal Recipe MemoryCycles. This means you have 5 personal me

ROSEMARY FRENCH BREADRosemary adds a pleasant touch to this highly flavored bread.Ingredients: 1.5 LB 2 LB Water, 80ºF/27ºC1 cup + 2 TBL 1-1/2 cupsO

33PUMPKIN PULL-APART PAN ROLLSA delicious and unusual bread subtly flavored with pumpkin and pumpkin pie spice; an excellentaccompaniment for ham.Ingr

118Batter Breads™ Cycle RecipesSweet Corn Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .65

34CHALLAHThis Jewish bread is traditionally baked on Fridays or Shabbat, to celebrate the Sabbath meal. Itis often braided into intricate shapes and t

Resetting theCustom Program & Personal RecipeMemory35ADVANCED BAKING TECHNIQUES:CUSTOM PROGRAMThe most versatile function on the Breadman® Ultimat

36We suggest starting your bread making with this White Bread Recipe. Follow the steps previouslyoutlined in this Instruction Manual. These steps have

9. After 5 to 10 minutes into the 2nd Kneading process, check the dough ball. It will be stickyto the touch. At this time, push down any dough or flou

38WHITE SOURDOUGH STARTERIngredients:Active Dry Yeast 2-1/4 tspWater, 110°F/43°C 2 cupsBread Flour 3-1/2 cupsSugar 1 TBLIn a 4 quart glass container,

39BANANA BREADIngredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1enough Water, 80°F/27°C to equal 3/4 cup + 3 TBL 1 cup 1-1/2 cups

40DILL BREADIngredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 3plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL

41EGG BREADIngredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 2plus enough Water, 80°F/27°C to equal 3/4 cup + 1 TBL 1 cup + 1 TBL 1

42HONEY GRANOLA BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 3 TBL 1 cup + 3 TBL 1-1/2 cupsOil 2 TBL 3 TBL 1/4 cupHoney 1-1/2 TBL 3

43PEACH BREADIngredients: 1 LB 1.5 LB 2 LB

119Bread/Pizza Dough Cycles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .85Making Dou

44MILK BREADIngredients: 1 LB 1.5 LB 2 LB Milk, 80°F/27°C 3/4 cup 1 cup 1-1/2 cupsOil 2 TBL 2-1/2 TBL 3 TBLSugar 1 tsp 1-1/2 tsp 2 tspSalt 1 tsp 1-1/

45BANANA GRANOLA BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/2 cups + 2 TBLOil 2 TBL 2-1/2 TBL 3 TBLHoney 2 TBL 2-1

46SUNFLOWER & SESAME SEED WHOLE WHEAT BREADIngredients: 1.5 LB 2 LB Egg, large, room temperature plus 1 1enough Water, 80°F/27°C to equal 1 cup +

47WHOLE WHEAT CINNAMON RAISIN WALNUT BREADIngredients: 1 LB 1.5 LB 2 LB Egg White(s) room temperature plus 1 2 3enough Water, 80°F/27°Cto equal 3/4 c

48CARAWAY RYE BREADIngredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 1 2plus enough Water, 80°F/27°C to equal 3/4 cup 1 cup + 1 TBL 1-

49ANADAMA OATMEAL BREADPLEASE NOTE: The following recipe requires a few quick preparation instructions.•Add oatmeal and cornmeal to heat-proof bowl. P

50HONEY-BANANA WHOLE WHEAT BREADIngredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1enough Water, 80°F/27°Cto equal 3/4 cup 1 cup 1-

51TWO CHEESE BREADIngredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cupsOil 2

52YOGURT WHOLE WHEAT BREADIngredients: 1.5 LB 2 LB Plain Nonfat Yogurt, 80°F/27°C 3/4 cup 1 cupWater, 80°F/27°C 1/4 cup 1/2 cupOil 1 TBL 1-1/2 TBLMap

53PUMPERNICKEL BREADIngredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 1 2plus enough Water, 80°F/27°Cto equal 3/4 cup + 1 TBL 1 cup +

Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1Additiona

54HEARTY NUT BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 1 cup 1-1/4 cups 1 cup + 7 TBLOil 2 tsp 1 TBL 1-1/2 TBLMolasses 3 TBL 1/4 cup 1/3 cu

55FRENCH BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 1 TBL 1 cup + 2 TBL 1-1/3 cupsOlive Oil 1 TBL 1 TBL + 1 tsp 2 TBLSugar 1 TBL 1

56ITALIAN HERB BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup + 2 TBL 1 cup + 1 TBL 1-1/4 cups + 2 TBLOil 1-1/2 TBL 2 TBL 3 TBLSugar 1 T

57SPICED PUMPKIN BREADIngredients: 1 LB 1.5 LB 2 LB Eggs(s), large, room temperature 1 2 2plus enough Water, 80°F/27°Cto equal 1/4 cup 1/2 cup 3/4 c

58CINNAMON RAISIN BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup 1-1/4 cups + 2 TBLOil 1 TBL 1-1/2 TBL 2 TBLBrown Sugar 1-1/2 TBL

59SOY HERB BREADFor best results, choose Light Crust Color.Ingredients: 1.5 LBWater, 80°F/27°C 1-1/4 cupsOil 2 TBLSugar 3 TBLSalt 1-1/2 tspDry Milk 1

60WHITE WHEAT BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1 cup + 2 TBL 1-1/4 cups + 2 TBLOil 1 TBL 1-1/2 TBL 2 TBLSugar 2 TBL 3 TBL

61TRAIL MIX BREADIngredients: 1 LB 1.5 LB 2 LB Water, 80°F/27°C 3/4 cup 1-1/4 cups 1-1/2 cupsOil 2 TBL 3 TBL 1/4 cupHoney 2 TBL 3 TBL

62SOY CINNAMON RAISIN BREADNOTE: For best results, choose Light Crust Color.Ingredients: 1.5 LBWater, 80°F/27°C 1 cupOil 3 TBLSugar 2 T

63CARROT RAISIN BREADIngredients: 1 LB 1.5 LB 2 LB Egg, large, room temperature plus 1 1 1enough Water, 80°F/27°C to equal 3/4 cup 1 cup 1-1/4 cupsOi

IMPORTANT SAFEGUARDSWhen using electrical appliances, basic safety precautions should always be followedincluding the following:1. Read all instructio

64DAY OLD BREAD RECIPESBREADED PINEAPPLEIngredients:Chunked Pineapple 1 (15-oz) canCornstarch 2 TBLSugar 1/2 cupButter 1/4 cupWhite Bread, 1-inch cube

65The Batter Breads™ Cycle will mix and bake a pre-packaged cake mix or quick bread.SWEET CORN BREADIngredients: 1 LoafEggs, large, room temperature 2

66CAUTION; THE OVEN CAVITY, BREAD PAN, KNEADING PADDLE ANDBREAD WILL BE VERY HOT. USE OVEN MITTS.7. Remove the Bread Pan from the Breadman® as soon a

67PINEAPPLE COCONUT POUND CAKEIngredients: 1 CakeEggs, large, room temperature 2Crushed Pineapple, undrained 1 cupButter, softened 1/4 cupSugar 3/4 cu

68CHEDDAR LOAF BREADIngredients: 1 LoafEggs, large, room temperature 3Milk, 80°F/27°C 1 cupShortening, room temp. 1/2 cupCheddar Cheese, shredded 1 cu

69BANANA NUT CAKEIngredients: 1 CakeWhole Eggs, large, room temperature 2Egg Whites, room temperature 2Sour Milk 1/3 cupBanana, mashed 1-1/2 cupsOil

70Use the exact ingredients listed in each recipe, do not substitute. You may substitute quick or rapidyeast for the active dry yeast according to the

71Method:1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the DriveShaft. Have all ingredients ready. Make sure all ingredi

72LOW CARB ONION RYE BREADIngredients: 2 LBWater, 80°F/27°C 2-1/4 cupsCanola Oil 2 TBLLemon Juice 1 TBLLiquid Lecithin 1 TBLSalt 2 TBLBrown Rice Prote

73LOW CARB CINNAMON RAISIN BREADIngredients: 2 LBWater, 80°F/27°C 2 cups Canola Oil 3 TBLLiquid Lecithin 1 TBLSalt 1 TBLSplenda® 1/3 cupOat Bran 3/4 c

2ADDITIONAL IMPORTANT SAFEGUARDSCAUTION HOT SURFACES: This appliance generates heat and escaping steamduring use. Proper precautions must be taken to

74LOW CARB WHOLE GRAIN BREADIngredients: 2 LBWater, 80°F/27°C 2 cupsLemon Juice 2 tspButter, cold and cut into small pieces 1/4 cupLiquid Lecithin 1 T

75LOW CARB BATTER BREADS™Use the Batter Breads™ Cycle and Light Crust Color for both of our low-carb Batter Breads™ recipes.LOW CARB CHOCOLATE CAKEIng

76Method:1. Remove the Bread Pan from the Breadman®. Attach the Kneading Paddle onto the Drive Shaft. 2. Use a measuring spoon to measure the butter a

77LOW CARB CHEDDAR CHEESE ONION BREADIngredients: 1 LoafOlive Oil 6 TBLSour Cream, room temperature 6 TBLEggs, large, room temperature 6 Dehydrated On

78Use the Breadman® Ultimate Plus Automatic Bread Maker to prepare fresh and delicious breadfor those on a gluten-free diet. The Gluten Free Cycle all

798. Use a measuring spoon to carefully measure the Red Star Quick RiseTMYeast; level offwith the straight edge of a knife and add to the Bread Pan.9

80GLUTEN FREE PUMPERNICKEL BREAD Ingredients: 1.5 LB.Water, 110°– 115°F/43 – 46° C 1 cupExtra Large Eggs 3 Oil 3 TBLCider Vinegar 1 tspMolasses 3 TBL

81GLUTEN FREE ONION DILL BREADIngredients: 1.5 LB.Water, 110°– 115°F/43 – 46° C 1-1/2 cupsExtra Large Eggs 3 Oil 3 TBLCider Vinegar 1 tspSugar 2 TBLS

82GLUTEN FREE ALPINE CHEESE ONION BREADMethod:Combine 5 TBL instant minced onion with 1 TBL hot water. Set aside to cool,then add to Bread Pan.Ingredi

83GLUTEN FREE CINNAMON RAISIN BREADIngredients: 1.5 LB.Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBLCider Vinegar 1 tspSugar

Your Breadman® Ultimate Plus Automatic Bread Maker has a 60-Minute Power Failure Back-Up feature. If the electricity goes off, thememory will store th

84GLUTEN FREE LEMON POPPY SEED BREADIngredients: 1.5 LB.Water, 110°– 115°F/43 – 46° C 1-1/4 cups Extra Large Eggs 3 Oil 3 TBLCider Vinegar 1 tspLemo

85Dough Cycles Method:1. Add ingredients to the Bread Pan in the order listed. Refer to MEASURING YOURINGREDIENTS section of this Instruction Manual.

86(For use only with the Dough Cycles)•Always allow optimum rising of shaped dough. •Use a pastry brush to apply glaze. • Bake as directed. Egg Yolk G

87DINNER ROLL DOUGHIngredients: 1 LB 1.5 LB 2 LB 12 Rolls 18 Rolls 24 RollsEgg, large, room temperature plus 1 1 1enough Water, 80ºF/27ºC to equal 3

88WHEAT DINNER ROLL DOUGHIngredients: 1 LB 2 LB 9 Rolls 18 RollsWater, 80ºF/27ºC 3/4 cup 1-1/2 cupsOil 1 TBL 2 TBLBrown Sugar 2 TBL 1/4 cupSalt 1

89BUTTERMILK ROLL DOUGHIngredients: 1 LB 1.5 LB 9 Rolls 12 RollsCultured Buttermilk, 80ºF/27ºC 3/4 cup 1 cupOil 3 TBL 1/4 cupHoney 1-1/2 TBL 2 TBLSa

90CHEEZY GARLIC ROLL DOUGHIngredients: 1.5 LB 2 LB 12 Rolls 18 RollsEgg, large, room temperature plus 1 1enough Water, 80ºF/27ºC to equal 1 cup 1-1/

91REFRESHING ROLL DOUGHIngredients: 1.5 LB 2 LB 12 Rolls 18 RollsEgg, Large, room temperature plus 1 1enough Water, 80ºF/27ºC to equal 1 cup 1-1/2 c

92CINNAMON ROLL DOUGHIngredients: 1.5 LB12 RollsEgg, large, room temperature plus 1enough Water, 80ºF/27ºC to equal 1 cupOil 3 TBLSugar 1/3 cupSalt 1

93STICKY BREAKFAST BUN DOUGHIngredients: 1.5 LB12 BunsEgg, large, room temperature plus 1