Buttery Dinner Rolls - Cuisinart FP-8C Series Instruction Booklet And Recipe Booklet

BUTTERY DINNER ROLLS

Fresh from the oven, warm rolls make any dinner extra special.
Makes 10 rolls
1. In a small saucepan combine the
½ CUP (125 ML) WHOLE MILK,
PLUS 1 TABLESPOON (15 ML)
FOR BRUSHING
4 TABLESPOONS (60 ML)
2. Dissolve the yeast in the warm water. Let stand
UNSALTED BUTTER, PLUS
1 TABLESPOON (15 ML) FOR
BRUSHING AND FOR PAN
2 TABLESPOONS (30 ML)
GRANULATED SUGAR
1¾ TEASPOONS (9 ML)
ACTIVE DRY YEAST
3 TABLESPOONS (45 ML) WARM
WATER [105°–110°F (46°–43°C)]
2½ CUPS (625 ML) BREAD FLOUR
¾ TEASPOON (3.75 ML)
KOSHER SALT
1 LARGE EGG, LIGHTLY BEATEN
3. Preheat oven to 450°F (230°C). Lightly butter a 9-inch
4. For a softer roll, brush each with melted butter just
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
DOUGHS/BREADS
52
⁄
cup (125 ml) of
1
2
milk, 6 tablespoons (90 ml) of butter and the sugar.
Warm over low heat until the butter is melted.
Remove from heat and set aside.
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 on Low. Combine the beaten egg with the
milk mixture and with the machine running on Low,
slowly add the liquids 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 sealable
plastic bag. Squeeze the air out and seal the bag. Let
rise in a warm place until the dough has doubled in
size, about 45 to 60 minutes.
(23 cm) round baking pan. Divide the dough into 12
equal pieces, about 2 ounces (60 g) 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 butter and heat until
the butter has melted. Just before baking, gently
brush the rolls with the melted butter/milk mixture.
Bake until golden brown or an internal temperature of
180°F (82°C) is reached, about 12 to 15 minutes.
Remove from pan and let cool on a rack for about
10 minutes for serving.
after removing from oven.
BUTTERMILK BISCUITS
These biscuits are so light and tender, you will
want to make them every night.
Makes 8 biscuits
1. Preheat oven to 500°F (260°C). Line a baking sheet
1¼ CUPS (300 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, PLUS 2. Insert the chopping blade into the work bowl of the
MORE FOR SHAPING
¼ CUP (60 ML) CAKE FLOUR
2 TEASPOONS (10 ML) CREAM
OF TARTAR
1½ TEASPOONS (7 ML) BAKING
SODA
¼ TEASPOON (1 ML)
3. While pulsing, pour the buttermilk (you may not need
GRANULATED SUGAR
½ TEASPOON (2 ML) KOSHER
SALT
PINCH FRESHLY GROUND
BLACK PEPPER
6 TABLESPOONS (90 ML)
UNSALTED BUTTER,
COLD AND CUBED
⁄
2
CUP (150 ML) BUTTERMILK
3
2 TABLESPOONS (30 ML)
4. Bake 10 minutes, or until golden brown. Remove
UNSALTED BUTTER, MELTED
TIP: For more rustic-style biscuits, bake the pieces of
dough without shaping once you've portioned them out.
Nutritional information per biscuit:
Calories 191 (54% from fat) • carb. 19g • pro. 3g • fat 11g
• sat. fat 7g • chol. 31mg • sod. 389mg • calc. 26mg • fiber 0g
with parchment paper.
food processor. Add both flours, cream of tartar and
baking soda and process on Low for 10 seconds. Add
the sugar, salt and pepper and process on Low again
for 5 seconds. Add the cold butter and pulse to
incorporate until the size of the butter resembles peas.
all of it) through the feed tube until just incorporated
– the dough will be sticky but not overly wet. Remove
dough from work bowl and place on a well-floured
surface. Knead dough by hand about two to three
times, form into a log and cut into 8 equal pieces.
Form each piece into a round and place evenly
spaced on the prepared baking sheet.
from oven and brush with melted butter. Serve
immediately.
DOUGHS/BREADS
53