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Sesame Dinner Rolls
Fresh, warm rolls make any dinner extra special.
Makes 16 rolls
1/2 cup (125 ml) + 2 tablespoons (25 ml)
evaporated fat free milk
1 package active dry yeast
1-1/2 tablespoons (25 ml) sugar
1 large egg, beaten
2-3/4 cups (675 ml) unbleached all-purpose
flour
6 tablespoons (90 ml) unsalted butter,
in 1-inch (2.5 cm) pieces
1 teaspoon (5 ml) salt
Cooking spray
1 large egg
1 teaspoon (5 ml) water
1 teaspoon (5 ml) sesame seeds
Nutritional analysis per serving:
Calories 142 (35% from fat) • carb. 19g • pro. 4g • fat 5g
sat. fat 3g • chol. 38mg • sod. 167mg • fiber 1g
In a small saucepan over medium heat, warm milk to 110 – 115˚F (43 – 46˚C) (Test tempera-
ture with an instant read thermometer.) Remove from heat. Add yeast and sugar; stir to dis-
solve and let stand until foamy, about 5 minutes. Add beaten egg; stir gently to combine.
Transfer to a 2-cup (500 ml) liquid measure and reserve.
Use dough blade to process flour, butter and salt until combined, about 15 to 20 seconds.
With machine running, add yeast mixture through the small feed tube in a steady stream as
fast as the flour absorbs it. After the dough forms a ball, process 45 to 50 seconds to knead.
Place in a large plastic food storage bag and seal top. Let rise until doubled in size, about
1 to 1-1/2 hours.
Lightly coat a 9-inch (22.5 cm) round baking pan with cooking spray. Place dough on a lightly
floured surface and punch down. Divide dough into 16 equal pieces and shape each piece
into a ball. Place balls into the pan so they are just touching each other. Cover with plastic
wrap coated with vegetable oil cooking spray and let rise 1 hour. Fifteen minutes before bak-
ing, preheat oven to 350˚ F (177˚ C).
Combine egg and water. Brush over rolls and sprinkle with sesame seeds. Bake in preheated
350˚ F (177˚ C) oven until golden, about 35 to 40 minutes. Cool on wire rack.
Preparation: 20 minutes, plus 3 hours to rise and bake
Basic Pizza Dough
Pizzas are so simple to make with a Cuisinart Food Processor
that you can throw away the delivery menu!
Makes 3/4 - pound (340 g) dough to make two 9-inch (22.5 cm) crusts or one
14-inch (35 cm) crust
1 package active dry yeast
1 teaspoon (5 ml) sugar
2/3 cup (150 ml) warm water
(105 – 115˚ F [41 – 46˚ C])
1-2/3 cups (400 ml) unbleached all-purpose
flour or bread flour
1 teaspoon (5 ml) extra virgin olive oil
3/4 teaspoon (3 ml) salt
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