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Molasses Whole Wheat Rolls with Currants and Pecans
Dough/Pizza Dough Cycle
Delay Start Timer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄
2
lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Milk, lowfat
1
⁄2 cup + 2 tablespoons
1
⁄2 cup 7 tablespoons
Water, 80°–90°F
1
⁄2 cup + 2 tablespoons
1
⁄2 cup 7 tablespoons
Butter,
1
⁄2-inch pieces at room temperature 1
1
⁄2 tablespoons 1 tablespoon 1 tablespoon
Salt 1 teaspoon
3
⁄4 teaspoon
1
⁄2 teaspoon
Molasses 2 tablespoons 1
1
⁄2 tablespoons 1 tablespoon
Whole wheat flour 2 cups 1
1
⁄2 cups 1 cup
Bread flour 2 cups 1
1
⁄2 cups 1
1
⁄4 cups
Currants
1
⁄2 cup + 2 tablespoons
1
⁄2 cup 6 tablespoons
Chopped pecans
1
⁄2 cup + 2 tablespoons
1
⁄2 cup 6 tablespoons
Yeast, active dry, instant or bread machine 2
1
⁄4 teaspoons 2
1
⁄4 teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and
transfer to a lightly floured surface. Preheat oven to 350°F. Divide the dough into the number of pieces that the recipe size indicates. Roll each piece into an
oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size.
Once rolls have doubled, snip 2–3 vents along top of each roll with sharp scissors and dust with whole wheat flour. Bake in preheated oven for about 20 to 25
minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Nutritional information per roll:
Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g • chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g
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