Buttery Dinner Rolls - Cuisinart SFP-13 Instruction And Recipe Booklet

Fresh from the oven, warm rolls make any dinner extra special.
¹∕ ³
cup whole milk
6
tablespoons unsalted butter
plus more for pan
3
tablespoons granulated sugar
1¾
teaspoons active dry yeast
3
tablespoons warm water
(105°f 110°f)
to
3
cups bread flour
¾
teaspoon kosher salt
1 ,
large egg lightly beaten
(1
egg wash
whisked with
)
water

BUTTERY DINNER ROLLS

,
large egg
1
tablespoon
Makes 12 rolls
1. In a small saucepan, combine the milk, butter and
sugar. Warm over low heat until the butter is melted.
Remove from heat and reserve.
2. In a 2-cup measuring cup, dissolve the yeast in the
warm water. Let stand until foamy, about 5 minutes.
3. Put the flour and salt into the large work bowl fitted
with the dough blade. Process on Low to sift, 10
seconds. Add the milk mixture and egg to the yeast
mixture. Gently stir to combine.
4. With the machine running on Low, slowly add the
liquid through the feed tube and process until a
dough ball forms. Continue processing to knead the
dough, 45 seconds. Shape the dough into a smooth
ball and transfer to a large mixing bowl; cover with
plastic wrap. Allow to rise in a warm place until
doubled in size, about 45 to 60 minutes.
5. Preheat oven to 450°F. Lightly butter a 9-inch round
baking pan. Divide the dough into 12 equal pieces,
about 2 ounces each. Roll into smooth rounds and
arrange in the prepared pan. Cover with plastic wrap
and allow to rise until the rolls have doubled in size,
about 30 to 40 minutes.
6. Just before baking, gently brush the rolls with the
egg wash. Bake until golden brown or an internal
temperature of 200°F is reached, about 12 to 15
minutes.
7. Remove rolls from pan and cool on a rack for about
10 minutes before serving. For a softer roll, brush each
with melted butter just after removing from the oven.
Nutritional information per roll:
Calories 144 (28% from fat) • carb. 7g • pro. 4g • fat 2g
sat. fat 1g • chol. 22mg • sod. 157mg • calc. 17mg • fiber 1g
BREADS & DOUGHS
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