1. Judie Giebel, ABI Certified Master Baker, Briess Technical Services Representative 2015 Innovative Baked Goods Formulations Natural Functionality | Flavor | Color | Texture

2. New York-Style Bagels Browning, sweetness from alternative natural, non-GMO sweeteners Bakers Sponge IngredientsVolumeGramPercentPercent All Purpose Flour3-1/2 cups50050100 Warm Water2-1/4 cups50050100 Yeast3/4 tsp301 Bagel Ingredients Kosher Salt1 tbsp.1844 BriesSweet™ White Grain Sorghum Syrup 60DE1 tbsp.2044 Maltoferm® Malt Extract 100001 tbsp.2044 All Purpose Flour3 cups 44688100100 Bath Ingredients Water8 cups190096 Maltoferm® Malt Extract 100004 tbsp.804 Method 1.Combine sponge ingredients and mix until ingredients are coated. Cover and let rest at room temperature at least 4 hours or overnight. 2.Add salt, syrup, malt extract and flour to the sponge. Mix on low with dough hook 8-10 minutes. The dough will be stiff. 3.After mixing, remove to counter and cover with cloth. Rest 5-10 minutes. 4.While dough is resting, fill a deep pot with water and bring to a simmer. Add malt extract and bring water to a boil. 5.After the rest, divide the dough into 12 equal pieces and shape into rounds. Rest several more minutes. 6.To shape bagels, flatten rounds with the palm of your hand until each is about 3.5 inches wide. Make a hole in the center with your thumb. Turn thumb gently to make the holes larger. 7.Cover and rest. After 10 minutes flip each bagel. 8.When the bagels begin to puff and become round, about 5 minutes, it’s time to boil. 9.Drop 3-4 bagels into the boiling water mixture at a time. They should float immediately or within seconds. 10.Boil 1 minute and flip. Boil 1 more minute. Remove bagels with a skimmer and place on parchment paper. 11.Sprinkle with poppy seed, sesame seeds, salt or your other favorite topping. 12.Bake at 450º F for 12-13 minutes until golden brown. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

3. Best Pumpernickel Bread Improve classic breads with natural, flavorful malt and corn ingredients Bakers IngredientsVolumeGramPercentPercent Water (110º F)1-1/2 cups3403263 Maltoferm® CR45 Malt Extract1/4 cup77714 Dry Yeast2-1/2 tsp1012 Canola Oil2 tbsp.1312 Bread Flour1-1/2 cups2292242 Whole Wheat Flour1 cup1541529 Rye Flour1 cup1541529 Briess® Yellow Dent Corn Medium, Fine Grind1/3 cup4047 CocoaPlus™ M750 Cocoa Enhancer1/4 cup2024 Vital Gluten2 tbsp.2224 Salt 1 tsp611 Method 1.Stir warm water, malt extract, yeast and oil in standing mixer bowl. 2.Let stand 5 minutes or until bubbly. 3.Mix flours, corn, CocoaPlus, vital gluten and salt in a bowl. 4.On low speed, slowly add the dry ingredients to the yeast mixture and mix until a soft dough forms. 5.Knead 15 minutes with the dough hook, 6.Turn out onto lightly floured board and knead 3-5 minutes by hand. 7.Place dough into a greased bowl, turning to coat all sides. 8.Cover bowl and let rise until doubled, 30 minutes to 1 hour. 9.Punch dough down and form into loaf. 10.Place in greased loaf pan, cover and let rise 1 hour. 11.Baked at 350º F for 35-40 minutes or until bread sounds hollow. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

4. Briess Purple Corn Bread Innovative purple corn flour develops unique color in breads and crackers Bakers IngredientsVolumeGramPercentPercent Dry Yeast4-1/2 tsp1513 Water3/4 cup1801432 Buttermilk1-1/4 cups3002453 All Purpose Flour4 cups57045100 Shortening1/4 cup4438 Sugar2 tbsp.2324 Baking Powder2 tsp1212 Salt2-1/2 tsp1613 Insta Grains® Purple Corn Flour*3/4 cup112920 Method 1.Grease loaf pan. 2.In a large mixing bowl dissolve the yeast in warm water. Let stand 5 minutes. 3.Add buttermilk, 2-1/2 cups flour, shortening, sugar, baking powder and salt to yeast mixture. 4.Blend on low for 1 minute. Beat 2 minutes on medium speed. 5.Stir in remaining flour and Purple Corn Flour. Mix until soft dough forms. 6.Turn onto flour board and knead 5 minutes or with a dough hook in a stand mixer 3 minutes. 7.Roll dough into 18” x 9” rectangle. Roll rectangle to form loaf. 8.Place seam bottom down in loaf pan. Brush with butter, cover and let rise 1 hour until 1 inch over the top of the pan. 9.Bake at 375º F for 30 minutes or until golden brown and sounds hollow. * Special order ingredient. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

5. Roasted Potato Ciabatta, Poolish Style Natural roasted potato flour enhances flavor, aroma Bakers Poolish IngredientsVolumeGramPercentPercent Unbleached Flour2-1/2 cups30036100 Water at 100º F1-1/2 cups53564178 Dry Yeast1/4 tsp1<1<1 Dough Ingredients Unbleached Flour3 cups39073100 Briess® Roasted Potato Flour1/4 cup601115 Salt1-3/4 tsp822 Dry Yeast1-1/2 tsp511 Water at 100º F6 tbsp701318 Method 1.To make poolish, stir the flour, water and yeast together in a mixing bowl. The dough should be soft and sticky. Cover the bowl with plastic and ferment at room temperature 12-14 hours. 2.To make the dough, stir together the flours, salt and yeast in a stand mixer bowl. Add all of the poolish ingredients and 6 tbsp of water. On low speed with the paddle attachment, mix to form a sticky ball. Add water if needed to incorporate all the flour. Mix on medium speed 5-7 minutes to create a smooth, sticky dough. Switch to a dough hook for the final 2 minutes of mixing. The dough will clear the sides of the bowl but stick to the bottom. Adjust with flour if necessary. Sprinkle hard surface with flour. Transfer the dough using a spatula. 3.Stretch and fold the dough to make an approximately 8” square. Fold the sides in on top of each other. Rotate the dough and repeat. 4.Mist the top of the dough with spray oil, dust with flour and cover with plastic wrap. Let rest for 30 minutes. 5.Repeat steps 3-4. 6.Ferment 1-1/2 to 2 hours. Dough should swell but not necessarily double in size. 7.Carefully remove plastic from the dough and shape into 3 oval loaves. Mist with spray oil, dust with flour and cover with a towel. 8.Proof 45-60 minutes at room temperature. 9.Prepare the oven for hearth baking. Preheat oven to 500º F. 10.Transfer the loaves to the preheated stone and add 1 cup water to the water pan. Spray oven with water after 30 seconds and repeat twice. After final spray reduce heat to 450º F and bake 15-20 minutes until internal temperature reaches 205º F. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

6. Roasted Potato Focaccia Bread Natural roasted potato flour enhances flavor, aroma Bakers IngredientsVolumeGramPercentPercent Sugar1 tsp412 Active Dry Yeast2-1/4 tsp7233 Warm water (110º F)5-1/2 tbsp802336 All Purpose Flour1-3/4 cup22265100 Briess® Roasted Potato Flour2 tbsp30914 Topping Olive Oil and Salt Method 1.In a small bowl dissolve sugar and yeast in warm water. Set until bubbly, about 10 minutes. 2.In a stand mixer bowl, combine the yeast mixture and flours. Mix on medium, stirring in about 5 tbsp water, 1 tbsp at a time, until all of the flour is incorporated. 3.When the dough pulls together, turn onto a lightly floured surface and knead for 1 minute. 4.Place the dough in a lightly oiled bowl, turn to coat and cover with a towel. 5.Let rise until dough doubles in size, about 30 minutes. 6.Preheat oven to 475º F. 7.Deflate the dough, turn onto a lightly floured surface and briefly knead. 8.Pat or roll the dough into a rectangle and place on a lightly greased or parchment lined baking sheet. 9.Brush the dough with olive oil, sprinkle with salt and bake for 15 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

7. Toasty Multigrain Bread Precooked multigrains and roasted potato flour bump up flavor, aroma Bakers IngredientsVolumeGramPercentPercent Bread Flour1-2/3 cup2352970 Whole Wheat Flour2/3 cup1001230 Insta Grains® Multigrain Blend Light3/4 cup801024 Briess® Roasted Potato Flour or Sprouted Wheat Flour Light1/4 cup2638 Brown Sugar3 tbsp.35410 Salt1-1/4 tsp712 Vital Wheat Gluten4 tsp1113 Warm water (110º F)1-1/4 cup2703481 Instant Dry Yeast2-1/2 tsp812 Butter, Softened2 tbsp.3049 *Use interchangeably for different flavor profiles. Bread Machine Method 1.Combine all dry ingredients except yeast and pour into bread machine. 2.Make a well in the center and pour in yeast. 3.Add softened butter and water. 4.Set to bread machine to basic white or whole grain, light crust. Standard Method 1.Dissolve yeast in 1/4 cup water in stand. Let stand 5 minutes until bubbly. 2.Combine flours, multigrain blend, brown sugar, salt, vital wheat gluten, butter and yeast mixture in stand mixer bowl. 3.Mix on medium for 12 minutes 4.Proof for 1-1/2 to 2 hours or until dough has doubled in size. 5.Degas, form loaf, place in greased loaf pan and proof additional 1 hour. 6.Bake at 350º for 45 minutes or until it sounds hollow. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

8. Whole Wheat White Grain Sorghum Syrup Bread Natural, innovative syrup replaces honey 1:1 Bakers Sponge IngredientsVolumeGramPercentPercent Warm water (110ºF)1 cup23831.251.3 Active Dry Yeast5/8 tsp20.30.4 BriesSweet™ White Grain Sorghum Syrup 60DE1 tbsp & 2-1/4 tsp182.43.9 Bread Flour1-2/3 cups27435.959.1 Dough Ingredients Butter, Melted1 tbsp162.13.4 BriesSweet™ White Grain Sorghum Syrup 60DE1 tbsp & 2-1/4 tsp182.43.9 Salt1 tsp70.91.5 Whole Wheat Flour1 cup & 3 tbsp19024.940.9 Method 1.To make sponge mix water, yeast and syrup in a large bowl. Stir in flour and let stand 30 minutes until bubbly. 2.To make dough, combine melted butter, syrup and salt. Stir in 1 cup whole wheat flour. 3.Turn out onto floured surface and knead in remaining whole wheat flour until dough is no longer sticky. 4.Knead 3 minutes. 5.Place dough in lightly greased bowl, turning to coat surface. Cover and let rise until doubled in size, approximately 1 hour. 6.Degas and form into loaf. 7.Place loaf in greased 9” x 5” loaf pan. Rise until dough is 1 inch above the pan, approximately 1 hour. 8.Bake at 350º F for 25-30 minutes. Do not over bake. 9.Light brush with melted butter. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

9. Whole Wheat White Grain Sorghum Syrup & Honey Bread Natural, innovative syrup replaces honey 1:1 Bakers Sponge IngredientsVolumeGramPercentPercent Warm water (110ºF)1 cup2383087 Active Dry Yeast5/8 tsp2<11 Honey1 tbsp & 2-1/4 tsp1827 BriesSweet™ White Grain Sorghum Syrup 60DE1 tbsp & 2-1/4 tsp1827 Bread Flour1-2/3 cups27434100 Dough Ingredients Butter, Melted1 tbsp1626 Honey1 tbsp & 2-1/4 tsp1827 BriesSweet™ White Grain Sorghum Syrup 60DE1 tbsp & 2-1/4 tsp1827 Salt1 tsp713 Whole Wheat Flour1 cup & 3 tbsp1902469 Method 1.To make sponge mix water, yeast, honey and syrup in a large bowl. Stir in flour and let stand 30 minutes until bubbly. 2.To make dough, combine melted butter, honey, syrup and salt. Stir in 1 cup whole wheat flour. 3.Turn out onto floured surface and knead in remaining whole wheat flour until dough is no longer sticky. 4.Knead 3 minutes. 5.Place dough in lightly greased bowl, turning to coat surface. Cover and let rise until doubled in size, approximately 1 hour. 6.Degas and form into loaf. 7.Place loaf in greased 9” x 5” loaf pan. Rise until dough is 1 inch above the pan, approximately 1 hour. 8.Bake at 350º F for 25-30 minutes. Do not over bake. 9.Light brush with melted butter. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

10. Whole Wheat Malty Bread Caramel malt enhances flavor; natural honey replacer saves input costs Bakers IngredientsVolumeGramPercentPercent Active Dry Yeast2-1/4 tsp1011 Warm water (110º F)3/4 cup2261833 BriesSweet™ White Grain Sorghum Syrup 60DE2 tbsp4236 Salt1 tsp1212 Vegetable Oil2 tbsp5047 Eggs3 large1651324 Whole Wheat Flour5-1/2 cups67554100 Briess Malted Wheat Flour1/4 cup2524 Briess Caramel 40L Malted Barley Flour1/4 cup2524 Vital Wheat Gluten4 tsp1112 Method 1.To make sponge mix yeast and water with 1 tbsp syrup. Let stand 5 minutes until bubbly. 2.To make dough add remaining syrup, salt, oil, eggs and 3 cups whole wheat flour. 3.Beat by hand 200 strokes. 4.Add remaining flours and vital wheat gluten. Knead 10-15 minutes. 5.Place dough in lightly greased bowl, turn dough to cover all sides with oil. 6.Cover and let rise until dough doubles in size (about 1 hour). 7.Degas dough, form loaves and place into lightly greased loaf pans. 8.Let rise until dough is 1 inch over sides of pan (about 1 hour). 9.Bake at 350º F 35-40 minutes. 10.Light brush with melted butter Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

11. Briess Roasted Cornbread Muffins All natural, roasted corn ingredients boost flavor in this southwestern fave IngredientsVolumeGramPercent Briess® Yellow Dent Corn Medium, Fine Grind1 cup13013 Briess® Yellow Dent Corn Medium, Grit1 cup15015 Yellow Cake Mix1 9-oz pkg25525 Baking Powder2 tsp81 Salt1 tsp5 <1 Cayenne Pepper1/8 tsp<1 <1 Milk1/2 cup 14815 Buttermilk1/2 cup9810 Vegetable Oil1/4 cup404 Eggs, Beaten2 large10010 Light Brown Sugar2 tbsp162 Honey2 tbsp313 Mayonnaise1 tbsp202 Pepperjack (optional)1/2 cup Method 1.Preheat oven to 400º F. 2.Grease or line muffin tins. 3.In large bowl combine all dry ingredients. 4.Add one egg at a time. 5.Combine and add all liquid ingredients. 6.Mix well, but do not over mix. Will be slightly lumpy. 7.Pour into muffin tins 8.Bake for 15-20 minutes until golden brown. Over baking will make muffins dry. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

12. Multigrain Muffins Precooked grains bump up flavor, eye appeal and nutritional value Bakers IngredientsVolumeGramPercentPercent Butter, Softened1 cup2131146 Sugar2 cups4002187 Eggs2 large111624 Unsweetened Applesauce2 cups53028115 BriessBlend™ Multigrain1/2 cup68415 BriessBlend™ Whole Grain Fine1/2 cup67415 Cinnamon, Ground2 tsp7 <12 Allspice, Ground2 tsp4 <11 Cloves, Ground1/2 tsp1 <1 <1 Salt1/2 tsp8 <12 Baking Soda2 tsp1513 All Purpose Flour3 cups46024100 Streusel Topping Ingredients Brown Sugar Butter, Melted Flour BriessBlend™ Multigrain Method 1.Preheat oven to 350º F. 2.Grease or line mini muffin pans. 3.Add BriessBlends to applesauce and set aside. 4.Cream butter and sugar. Add one egg, at a time. 5.In a separate bowl sift together salt, baking soda and flour. 6.Stir spices into dry mixture. 7.Combine BriessBlend mixture to dry ingredients and beat well. 8.Fill muffin tins 3/4 full (makes about 85). 9.Sprinkle streusel topping on top, then bake 10-14 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

13. Southwestern Mini Corn Muffins Natural roasted corn flour enhances flavor, aroma IngredientsVolumeGramPercent All Purpose Flour1 cup15021 Yellow Corn Meal1/2 cup9012 Briess® Yellow Dent Corn Find Grind, Medium Roast1/4 cup304 Sugar1/3 cup659 Baking Powder1 tbsp122 Salt1/2 tsp3<1 Chipotle Chili Powder1 tsp1<1 Dry Mustard1 tsp1<1 Garlic Powder1 tsp41 Milk1 cup25635 Egg1 large578 Vegetable Oil2 tbsp162 Monterey Jack Shredded Cheese1/3 cup406 Hot dog cut in 1-inch pieces (optional) Method 1.Preheat oven to 400º F. 2.Line 24 mini muffin tins. 3.In large bowl combine all dry ingredients. Mix until well blended. 4.In small bowl mix beaten egg, milk and oil. 5.Make well in center of dry ingredients and slowly pour milk mixture into center. 6.Stir until blended. It will not be smooth. 7.Gently stir in cheese. 8.Fill muffin tins 3/4 full. As an option, partially fill the muffin with batter, insert a hot dog bit, then finish filling the tins. 9.Bake 9-10 minutes. 10.Cool slightly. 11.Remove from muffin tins. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

14. Malted Rye Rolls Malted rye takes this dinner table staple to a new level Bakers IngredientsVolumeGramPercentPercent Active Dry Yeast2-1/4 tsp612 Sugar1 tbsp1213 Butter, Melted3 tbsp41511 Eggs1 large55615 Warm milk (110º F)1 cup2502967 Salt2 tsp1524 Briess Malted Rye Flour3/4 cup981126 All Purpose Flour2-1/2 cups37544100 Method 1.Combine yeast, sugar, butter, egg and milk. 2.In separate bowl combine salt, malted rye flour and all purpose flour. 3.Add dry ingredients to wet. Beat on low 1 minute. 4.Beat on medium until dough leaves side of bowl. 5.Lightly grease bowl. Form dough into ball and put in greased bowl, turning to coat all sides. 6.Cover bowl and let rise for 1 hour, 7.Roll dough into a rectangle. Roll rectangle tightly from narrow end. 8.Cut roll into 1 inch slices. Form each slide into a ball. Place on a parchment paper lined cookie sheet. 9.Brush with egg wash and let rise until doubled in size (about 1 hour). 10.Bake in 350º F oven for 30 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

15. Malted Wheat Rolls Malted wheat takes this dinner table staple to a new level Bakers IngredientsVolumeGramPercentPercent Briess Malted Wheat Flour3/4 cup1061326 Whole Wheat Flour3/4 cup1321733 Sugar2 tbsp3348 Salt1 tsp511 Active Dry Yeast1/4 oz.812 Warm water (100º F)1 cup2423060 Vegetable Oil2 tbsp2847 Large Eggs170917 Bread Flour1 cup1632041 Briess Sprouted Wheat Cracked1 tbsp1012 Method 1.Mix together Malted Wheat Flour, whole wheat flour, sugar, salt and yeast in a large bowl. 2.Add water, vegetable oil and eggs. Beat until smooth. 3.Stir in flour, mixing until smooth. 4.Cover and let rise until doubled in size (about 1-1/2 hours), 5.Degas. Fill greased muffin tins 3/4 full. 6.Sprinkle with Sprouted Wheat Cracked. 7.Let rise until dough rounds over the tops of the tins. Let rise 1 hour. 8.Bake at 400º F about 15 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

16. Par Baked Crusty Dinner Rolls Natural Briess Dough Improver softens the crumb and extends shelf life Bakers IngredientsVolumeGramPercentPercent Bread Flour3 cups37558100 Briess Maltorose™ Dough Improver1 tbsp1023 Salt1-1/2 tsp912 Active Instant Yeast2 tsp712 Butter, Melted and Cooled1 tbsp1424 Egg White 1 large36610 Warm water (110º F)8 oz.2003153 Method 1.Place flour, Maltorose Dough Improver, salt and yeast in a bowl and mix thoroughly. 2.Add melted butter, egg white and water. Mix until the dough forms a ball. It the dough is too dry, add up to 2 oz. of water. 3.Knead until smooth, about 2 minutes. 4.Remove dough to lightly floured surface (dough will be sticky). Use wet hands rather than flour. 5.Knead lightly to form a round and place in a greased bowl. Cover and let rise for about 1 hour. 6.Degas and turn onto lightly floured surface. Divide into 10 pieces. Roll each piece into a ball. 7.Arrange on a parchment paper lined cookie sheet and let rise 30 minutes. 8.Baked 6 minutes at 400º F. They will just start to brown. 9.Cool on rack, wrap well and freeze. 10.Bake at 400º F for 9-12 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

17. Potato Biscuits Natural roasted potato flour enhances flavor, aroma Bakers IngredientsVolumeGramPercentPercent All Purpose Flour3 cups47237100 Instant Potato Flakes1 cup53411 Briess® Roasted Potato Flour1/3 cup17.514 Parmesan Cheese, grated1/2 cup52411 Baking Powder2 tbsp2225 Sugar2 tbsp2425 Salt2 tsp1313 Butter, cold cubed1 cup2261748 Buttermilk1 cup2331849 Cold Water1/2 cup1241026 Egg1 large55412 Method 1.Preheat oven to 375ºF. 2.In large bowl combine dry ingredients, mix well. 3.Cut butter into dry ingredients with a pastry cutter or fork until mixture forms a coarse crumb. 4.In small bowl beat egg, buttermilk and water. 5.Add liquid mixture to dry ingredients with a fork until a soft, moist dough forms. 6.Turn onto floured surface and knead 3-4 times. 7.Roll 3/4-inch thick and cut with biscuit cutter. 8.Place onto lightly greased or parchment lined cookie sheet. 9.Bake 20 minutes or until golden brown. 10.Cool 10 minutes. Remove from pan. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

18. Pumpernickel Rolls Natural malt ingredients redefine this American favorite Bakers IngredientsVolumeGramPercentPercent Warm milk (110º F)1-1/2 cups3843781 Vegetable Oil1-1/2 tbsp1213 Maltoferm® CR45 Malt Extract3 tbsp30817 Active Dry Yeast1-3/4 tsp5 <11 Bread Flour2-1/2 cups3253268 Briess Malted Rye Flour1 cup1501532 Corn Meal1/3 cup60613 Salt1 tsp611 Briess Chocolate Malt Flour2 tbsp711 Method 1.Combine milk, oil, malt extract and yeast. Stir well and set aside. 2.Combine dry ingredients in a medium bowl. 3.Slowly add the dry ingredients to the yeast mixture on low speed. 4.Mix until dough has formed, but do not overwork. 5.Remove dough to a lightly floured surface and knead until the dough is smooth and no longer sticky. 6.Form dough into a round and place in lightly oiled bowl. Cover and let rise until dough doubles in size, approximately 1 hour. 7.Remove dough from bowl and pat into a 1/2-inch thick rectangle. 8.Roll dough jelly roll fashion, sealing each roll with your finger tips. 9.Cut into 2-ounce pieces and roll each into a ball. 10.Brush with egg wash and let rise about 1 hour dough rolls double in size. 11.Bat at 350º F for 35 minutes. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

19. Roasted Potato Rolls Roasted potato flour adds flavor, aroma Bakers IngredientsVolumeGramPercentPercent Active Dry Yeast5 tsp1613 Warm water (110º F)1-2/3 cup3602160 Sugar2/3 cup143824 Shortening2/3 cup13088 Eggs2 large110718 Mashed Potatoes1 cup2251338 Salt2-1/2 tsp1513 All Purpose Flour4-1/4 cups60036100 Briess® Roasted Potato Flour1/2 cup90515 Method 1.Dissolve yeast in 2/3 cup warm water. Let stand 5 minutes until bubbly. 2.Cream sugar and shortening until fluffy. Add eggs, mashed potatoes, yeast mixture, remaining water, 2 cups all purpose flour and Roasted Potato Flour 3.Beat until smooth. 4.Add remaining flour slowly to form a soft dough. 5.Shape into ball and place in lightly greased bowl, rolling to coat all sides. 6.Cover and let rise for 1 hour. 7.Grease three 9” round pans. 8.Divide dough into thirds and shape 15 balls from each third. 9.Place balls into greased rounds, cover and let rise until doubled in size, about 30-60 minutes. 10.Baked at 375º F for 20 minutes or until golden brown. Briess Malt & Ingredients Co. 625 South Irish Road Chilton, WI 53014 www.Briess.com info@briess.com 920.849.7711

20. Thank You