Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm water |
| 1 \N | Egg |
| 3 tablespoons | Vegetable oil |
| 3 tablespoons | Sugar |
| 1 teaspoon | Salt |
| 2 cups | Bread flour |
| 1 cup | Multi-grain flour |
| ⅓ cup | Dry milk powder |
| 2 teaspoons | Rapid OR quick yeast |
SOURCE: The Bread Machine Cookbook V by Donna Rathemll German, copyright 1994, ISBN #1-55867-093-9. MM format by Ursula R. Taylor. Upon completion of the dough cycle, remove dough and form rolls, place on a greased baking sheet, cover with a towel and let rise in a warm, draft-free location, for 30 to 40 minutes. Bake in a preheated 400~ oven for 15 to 18 minutes.
NUTRITIONAL INFO per roll: 164 calories, 5.7 g protein, 26⅕ g carbohydrate, 4½ g fat, 18 mg cholesterol, 194 mg sodium.
Posted to EAT-L Digest by LDGOSS <LDGOSS@...> on Jan 2, 1998