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54
BREADS
Makes 16 rolls
Approximate preparation time: 20 to 25 minutes,
plus 2½ hours rising, 40 minutes baking, and 10 to 15
minutes cooling.
In a microwave-safe container, scald the milk in the
microwave; stir in the butter, sugar and salt; reserve.
Dissolve the yeast in the warm water. Let stand 3 to 5
minutes, or until mixture is foamy. Put the flour into the
large work bowl of the Cuisinart
®
Food Processor fitted
with the dough blade and process for 10 seconds. With
the machine running, slowly add the liquids through the
feed tube and process until a dough ball forms.
Continue processing 45 seconds to knead the dough.
Shape it 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 it has doubled, about
45 to 60 minutes.
Preheat oven to 450°F. Lightly butter a 10-inch round
baking pan. Divide the dough into 16 equal pieces,
about 2¼ 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. Combine remaining tablespoon of milk and
butter and heat until the butter has melted. Just before
baking, gently brush the rolls with the butter/milk
mixture. 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 for serving.
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
¾ c up w h o l e m i l k, plus
1 tabl esp oon f or brus hinG
½ c up unsalte d b u t t e r, plus 2
tabl esp oons for brushinG
¼ cup Granu lated suGar
1 teaspoo n fine s ea salt, or
tab le salt
2¼ teas poo ns active dry yeast
¼ c up w a r m (105º t o 110ºf)
w a t e r
4¾ c ups unblea ched b read
flou r
1 larGe eGG
Fresh from the oven, warm rolls make any dinner extra special.
BUTTERY DINNER ROLLS