Cuisinart SM70BC Instruction Manual - Page 14

buttery dinner rolls The classic dinner roll we all remember from Sunday or holiday dinners. Makes 32 dinner (375 ml) rolls 375 ml 1½ cups whole milk 250 ml 1 cup unsalted butter (cut into 16 pieces) 125 ml ½ cup granulated sugar 10 ml 2 teaspoons salt 125 ml ½ cup warm (105-110°F [40 - 45°C]) water 20 ml 4 teaspoons active dry yeast 2 large eggs 2 - 2.4 L 8½ to 9½ cups bread flour (measure out 1 cup [250 ml] and reserve) 30 ml 2 tablespoons whole milk 30 ml 2 tablespoons unsalted butter Scald milk (heat until just bubbling around edges - may be done in microwave). Stir in unsalted butter, sugar, and salt. Let cool until just warm (105-110°F [40-45°C]). Place warm water and yeast in Cuisinart™ mixing bowl with a pinch of the flour. Insert the dough hook and press Fold 2 to 3 times to mix. Let stand until foamy, about 5 minutes. Add the cooled milk mixture, eggs and 7½ cups (1.9 L) of the flour on speed 2. Mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour one tablespoon (15 ml) at a time until a loose dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer to a medium-large bowl and cover with plastic wrap (may also be put into a 1-gallon (3.6 L) resealable food storage bag). Place in a warm, draft-free place and let rise until doubled, about 45 to 60 minutes. Preheat oven to 375°F (190°C). Lightly butter two 10-inch (25 cm) round baking pans. Punch dough to deflate. Divide the dough into 32 equal pieces (each about 2¼ ounces [65 g]). Roll into balls and arrange in the prepared pans. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine the remaining milk and butter, and heat until butter is melted. Just before baking, gently brush rolls with melted butter and milk. Bake in preheated 375°F (190°C) oven until golden brown, about 28 to 35 minutes (internal temperature of rolls will be 205°F (96°C) when tested with an instant-read thermometer). Remove from pans and let cool on a wire rack for about 10 minutes before serving. For softer Buttery Dinner Rolls, brush each with melted butter just after removing from oven. basic dough for pizza, focaccia or calzones Choose your favourite topping or filling! Makes about 3 pounds (1.5 Kg) of dough 500 ml 2 cups warm (105-110°F [40°- 45°C]) water 15 ml 3 teaspoons active dry yeast 7 ml 1½ teaspoons honey 1 - 1.6 L 4 to 6½ cups bread flour, divided 15 ml 3 teaspoons kosher or sea salt 45 ml 3 tablespoons extra virgin olive oil, oil for the bowl Place water, yeast and honey in Cuisinart™ mixing bowl and stir to blend. Let stand for 5 minutes, until foamy. In a medium bowl, combine 5½ cups (1.4 L) of the flour with the salt. Reserve the additional 1 cup (250 ml) of flour. Insert the dough hook. Add the olive oil and the 5 cup (1.25 L) flour and salt mixture to the yeast mixture. Mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour one tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead. Transfer the dough to a large bowl that has been lightly coated with olive oil. Turn to coat and cover tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 hour. Punch dough to deflate and let rest for 10 minutes. If time permits, allow dough to rise a second time for a more developed flavour and texture. Use for your favourite pizza, focaccia or calzones. Dough can be made a day ahead. Place in a resealable bag and refrigerate. When ready to prepare, punch down dough and allow it to come to room temperature before continuing. 26 27