Makes 12 rolls
½ cup low-fat milk, room temperature
½ cup water, room temperature
1 tablespoon , butter, room temperature, cut into small cubes
¾ teaspoon kosher salt
1½ tablespoons molasses
1½ cups whole wheat flour
1½ cups bread flour
½ cup currants
½ cup chopped, toasted pecans
2¼ teaspoons yeast, active dry, instant or bread machine
Calories 181 (23% from fat) • carb 31g • pro 5g • fat 5g • sat fat 1g • chol 3mg • sod 156mg • calc • 45mg • fiber 3g
Place ingredients, in the order listed, into the bread pan fitted with the kneading paddle and secure in the Cuisinart Bread Maker. Press menu button to select the dough program. Press start to mix, knead and rise. For best mixing results, scrape the pan 10 to 15 minutes after the program has started.
When cycle is completed, remove dough and transfer to a lightly floured surface. Preheat oven to 350°F and line a baking sheet with parchment paper.
Divide the dough 12 equal pieces. Roll each piece into an oval and place on prepared baking sheet and cover with plastic. Allow to rest for about 30 minutes until the rolls have about doubled in size. Once rolls have doubled, snip 2 to 3 vents along the top of each roll with sharp scissors and dust with whole wheat flour. Bake in preheated oven for about 35 minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.