Rosemary Olive Oil Rolls - Cuisinart PM-1 Series Instruction And Recipe Booklet

6. When the kneading ends, remove lid and take out the dough ball,
using a spatula to unstick the dough from the paddle, if needed.
Place the dough into a large mixing bowl and cover with plastic
wrap. Allow to rest in a warm, draft-free place until doubled in size,
about 45 to 60 minutes.
7. Preheat oven to 400°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 let rise until about doubled, about 30
to 40 minutes.
8. Just before baking, gently brush the rolls with egg wash. Place in
preheated oven and bake until golden brown, about 25 to 30 minutes.
Remove from pan and let cool on a rack for about 10 minutes
before serving.
9. For a softer roll, brush each with melted butter just after removing
from oven.
Nutritional information per serving (1 roll):
Calories 209 (38% from fat) • carb. 28g • pro. 5g • fat 9g • sat. fat 5g
chol. 34mg • sod. 160mg • calc. 23mg • fiber 1g

Rosemary Olive Oil Rolls

These rolls go well with dinner, but could also be used as
small sandwich rolls.
Makes 12 rolls
¼ cup flavorful extra virgin olive oil
1½ tablespoons chopped, fresh rosemary
2¼ teaspoons active dry yeast
¾ cup warm water (105°F to 110°F)
3¼ cups unbleached bread or all-purpose flour
1¾ teaspoons sea salt (may use kosher salt)
¼ cup cold water
Cornmeal for the baking sheet
1. Combine the olive oil and rosemary, let stand 10 minutes or longer.
Dissolve the yeast in warm water in the liquid measuring cup.
Let sit until foamy, about 5 minutes. Add the rosemary olive oil
to the bloomed yeast.
2. Assemble the Cuisinart
with the dough kneading paddle. Place the flour and salt in the
mixing bowl. Secure the lid.
3. Select KNEAD DOUGH to start kneading.
4. Slowly pour the yeast mixture through the opening in the lid, in a
zigzagging stream, to evenly distribute. The dough will have a
shaggy appearance at first, until all the liquid is absorbed and it
comes together into a sticky ball. Pour a little of the ¼ cup cold
water through the opening in the lid nearest to the front of the
mixing bowl to incorporate any settled flour, only adding the full
amount if the dough looks dry after a couple of minutes of
kneading. The dough should be smooth and elastic.
5. When the kneading ends, remove lid and take out the dough ball,
using a spatula to unstick the dough from the paddle, if needed.
Place the dough into a large mixing bowl, lightly dust with flour and
cover with plastic wrap. Allow to rest in a warm, draft-free place
until doubled in size, about 1 hour. Punch down and let rise again
for 1 hour (this second rise can be skipped if pressed for time – but
it adds to the flavor and texture). If necessary, add another knead
cycle for a smooth dough ball.
6. After the second rise, punch dough to deflate and let rest 10
minutes. Lightly dust a baking sheet with cornmeal. Divide dough
into 12 equal-size pieces. Roll each piece of dough on a work
surface and shape into a ball. Flatten slightly. Transfer to prepared
baking sheet and cover with plastic wrap. Let rise at room
temperature, until almost doubled, about 45 to 60 minutes.
7. Fifteen minutes before baking, preheat the oven to 450°F.
Uncover and bake at 450°F for 10 minutes. Reduce the heat to
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