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per side. Once removed from oven, rub a cut garlic clove
on each slice. Serve alone or with a topping or spread.
HONEY WHEAT ROLLS
Makes 16 rolls
6 ounces evaporated skim milk
1 package active dry yeast
1
1
⁄2 tablespoons honey
1 large egg, beaten
2 cups unbleached, all-purpose flour
3
⁄4 cup whole wheat flour
4 ounces unsalted butter, cut into 1-inch pieces
1 teaspoon salt
1 large egg
1 tablespoon water
cooking spray
In a small saucepan over medium-low heat, warm the
milk to 110°F and remove from heat. Dissolve yeast and
honey in milk; let sit until foamy, about 3 to 5 minutes.
Stir in the beaten egg and reserve.
In a food processor fitted with a metal blade, process
both flours, butter and salt until combined, about 15 to 20
seconds. With the machine running, add the yeast mix-
ture in a steady stream through the small feed tube, as
fast as the flour can absorb it. After the dough forms a
ball, process for about 60 seconds to knead the dough.
Place dough in a sealable plastic bag. Squeeze out the
air and seal, allowing space for the dough to rise. Leave
the dough to rise in a warm place until it has doubled
in size, about 1 hour. Place dough on a floured surface
and punch down; let rest for 10 minutes. Coat a 9-inch
round baking pan with cooking spray. Divide the dough