An exceptionally light texture and buttery taste make these rolls a winner.
Makes 16 rolls
6ounces evaporated skim milk
1package active dry yeast
1large egg, well beaten
2¾cups all-purpose flour
4ounces butter, cut into 1-inch pieces
vegetable oil cooking spray
egg glaze (1 large egg beaten with 1 teaspoon water)
Nutritional information per roll: Calories 155 (41% from fat) • carb. 19g • pro. 4g • fat 7g • sat. fat 4g • chol. 38mg • sod. 212mg• calc. 6mg • fiber 1g
In a small saucepan over medium-low heat, warm milk to 110º–115ºF and remove from heat. Dissolve yeast and sugar in milk; let sit until foamy, about 3 to 5 minutes. Stir in egg and reserve. In a Cuisinart® Food Processor fitted with the metal blade, process flour, butter and salt until combined, about 15 to 20 seconds. With machine running, add yeast mixture in a steady stream as fast as flour absorbs it. After dough forms a ball, process until smooth and elastic, about 60 seconds. Place in large plastic food storage bag. Squeeze out air, seal bag and let rise in a warm place until doubled in size, about 1 hour. Coat an 8-inch round baking pan with vegetable oil cooking spray. Place dough on a lightly floured surface and punch down. Divide dough into 16 pieces and shape each into a ball. Place, just touching, in prepared pan. Cover with plastic wrap sprayed with vegetable oil cooking spray and let rise in a warm place for 45 minutes. Meanwhile place rack in Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B and preheat oven to 350ºF on Bake or Convection Bake setting. Brush rolls with egg glaze and bake until golden brown, about 35 to 40 minutes. Rolls should sound hollow when tapped on bottom of pan. Cool 10 minutes in pan; remove from pan and cool on wire rack.