Buttery Dinner Rolls; Buttermilk Biscuits - Cuisinart Elite Collection MFP-107C Series Instruction Booklet

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra-special.
makes 12 rolls
1. In a small saucepan combine the milk, butter and
6 tablespoons (90ml) whole
milk, plus 1 tablespoon
(15ml) for brushing
2. In a large measuring cup, dissolve the yeast in the
4 tablespoons (60ml) unsalted
butter, plus 1 tablespoon
(15ml) for brushing
3 tablespoons (45ml)
granulated sugar
1¾ teaspoons (9ml) active dry
yeast
3 tablespoons (45ml) warm
water [105˚F- 110˚F
(40.5-43.3°C)]
3 cups (750ml) bread flour
¾ teaspoon (3.75ml) kosher
salt
1 large egg, lightly beaten
3. Preheat oven to 450°F (230°C). Lightly butter a 9-inch
Nutritional information per roll:
Calories 144 (28% from fat)
sat. fat 1g
DOUGHS/BREADS
54
sugar. Warm over low heat until the butter in melted.
Remove from heat and set aside.
warm water. Let stand 5 minutes, or until mixture is
foamy. Insert the chopping blade into the work bowl
of the food processor. Add the flour and salt; process
for 10 seconds. Add the milk mixture and egg to the
yeast mixture. gently stir to combine. With the
machine running, slowly add the liquid through the
feed tube and process until a dough ball forms.
Continue processing 45 seconds to knead the dough.
Shape the dough into a smooth ball and place in a
1-gallon (3.8L) sealable plastic bag or large bowl.
Squeeze the air out and seal the bag or tightly cover
bowl with plastic wrap. Let rise in a warm place until
the dough has doubled in size, about 45 to 60
minutes.
(22.5cm) round baking pan. Divide the dough into 12
equal pieces, about 2 ounces (60g) each. Roll into
smooth rounds and arrange in the prepared pan.
Cover with plastic wrap and let rise until the rolls have
doubled in size, about 30 to 40 minutes. Combine
remaining tablespoon of milk and tablespoon (15ml)
of butter and heat until the butter has melted. Just
before baking, gently brush the rolls with the butter/
milk mixture. Bake until golden brown or an internal
temperature of 200˚F (95°C) is reached, about 12 to
15 minutes. Remove from pan and let cool on a rack
for about 10 minutes for serving.
For a softer roll, brush each with melted butter just
after removing from the oven.
| | |
carb. 7g pro. 4g
| | |
chol. 22mg sod. 157mg calc. 17mg
2¼
¾
1
2
¼
1
¼
9
1
2
fat 2g
|
fiber 1g

BUTTERmILk BISCUITS

These biscuits are so light and tender, you will
want to make them every night.
makes 12 biscuits
1. Preheat oven to 500°F (260°C). Line a baking sheet
with parchment paper.
cups (550ml) unbleached,
all-purpose flour
2. Insert the chopping blade into the work bowl of the
cup (185ml) cake flour food processor. Add both flours, cream of tartar, and
tablespoon (15ml) cream of baking soda and process for 10 seconds. Add the
tartar
sugar, salt and pepper and process again for 5
teaspoons (10ml) baking
seconds. Add the cold butter and pulse to incorpo-
soda
rate until the size of the butter resembles peas.
teaspoon (1ml) granulated
3. While pulsing, pour the buttermilk (you may not need
sugar
all of it) through the feed tube until just incorporated
teaspoon (5ml) kosher salt
– the dough will be quite sticky. Remove dough from
teaspoon (1ml) freshly
ground black pepper
work bowl and place onto a well floured surface.
tablespoons (135ml)
knead dough by hand about two to three times, form
unsalted butter, cold and
into a log and cut into 12 equal pieces. Form each
cubed
piece into a round and place evenly spaced onto the
cup (250ml) buttermilk
prepared baking sheet.
tablespoons (30ml) unsalted
4. Bake 10 minutes, until golden brown. Remove from
butter, melted
oven and brush with melted butter. Serve immedi-
ately.
TIP: For more rustic-style biscuits, bake the pieces
of dough without shaping once you've portioned
them out.
Nutritional information per biscuit:
Calories 210 (45% from fat)
|
sat. fat 7g
| | |
carb. 25g pro. 4g fat 10g
| | |
chol. 29mg sod. 437mg calc. 26mg fiber 1g
DOUGHS/BREADS
55