Buttery Dinner Rolls (for Food Processor) - Makes 12Cuisinart Original Recipe
Fresh from the oven, warm rolls make any dinner extra-special."
1/3 cup whole milk 6 tablespoons unsalted butter 3 tablespoons granulated sugar 1 3/4 teaspoons active dry yeast 3 tablespoons warm water (105-110°) 3 cups bread flour 3/4 teaspoon kosher salt 1 large egg, lightly beaten egg wash (1 large egg whisked with 1 teaspoon water)
In a small saucepan combine the milk, butter and sugar. Warm over low heat until the butter in melted. Remove from heat and set aside. In a large measuring cup, dissolve the yeast in the warm water. Let stand 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. Add the milk mixture and egg to the yeast mixture. gently stir to combine. With the machine running, slowly add the liquid 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 or large bowl. Squeeze the air out and seal the bag or tightly cover bowl with plastic wrap. Let rise in a warm place until the dough has doubled in size, about 45 to 60 minutes. Preheat oven to 450°F. Lightly butter a 9-inch round baking pan. Divide the dough into 12 equal pieces, about 2 ounces 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. Just before baking, gently brush the rolls with the egg wash. Bake until golden brown or an internal temperature of 200˚F is reached, about 12 to 15 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 the oven.
Servingsmakes 12 rolls
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
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