Cuisinart CBT-2000P1 Recipe - Page 31

Sourdou¸H, Rolls

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SourRdoolul g Perfect for dinner rolls, small sandwiches, or alongside all of the xings at a BBQ, these sourdough rolls will be sure to please. Makes 18 rolls 1½ cups warm water (105°F to 110°F) 1 cup whole wheat flour 1 cup bread flour, plus more as needed 2¼ teaspoons dry active yeast (1 standard packet) 1 teaspoon kosher salt 1 cup Sourdough Starter (preceding recipe) ¹∕³ cup cornmeal 1. Put the water, flours, yeast and salt into the blender jar. Select Speed 4 and press Start. Blend until smooth, about 30 seconds. 2. Transfer the batter to a large mixing bowl. Add the Sourdough Starter and stir to combine. Add more bread flour and knead with floured hands until dough comes together into a smooth ball. Cover with plastic wrap and allow to rest for 2 hours. 3. Sprinkle the cornmeal onto a rimmed baking sheet; reserve. 4. Transfer the dough to a lightly floured work surface. Cut the dough into 18 pieces of equal size and roll into smooth rounds. Place on the cornmeal-dusted baking sheet, cover with plastic wrap and allow to rise for 1 hour. 5. Preheat oven to 450°F with the rack in the middle position. 6. Once the dough is ready, bake until the tops of the rolls are nicely golden, about 20 minutes. 7. Allow to cool for a few minutes before serving. Nutritional information per roll: Calories 67 (3% from fat) / Carb. 14g / Pro. 3g / Fat 0g / Sat. Fat 0g / Chol. 0g / Sod. 129mg Calc. 3mg / Fiber 1g 31

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31
Perfect for dinner rolls, small sandwiches, or alongside all of the
fixings at a BBQ, these sourdough rolls will be sure to please.
Makes 18 rolls
1½
cups warm water (105°F to 110°F)
1
cup whole wheat flour
1
cup bread flour, plus more as needed
2¼
teaspoons dry active yeast (1 standard packet)
1
teaspoon kosher salt
1
cup Sourdough Starter (preceding recipe)
¹∕
³
cup cornmeal
1.
Put the water, flours, yeast and salt into the blender jar. Select Speed 4 and
press Start. Blend until smooth, about 30 seconds.
2.
Transfer the batter to a large mixing bowl. Add the Sourdough Starter and stir
to combine. Add more bread flour and knead with floured hands until dough
comes together into a smooth ball.
Cover with plastic wrap and allow to rest
for 2 hours.
3.
Sprinkle the cornmeal onto a rimmed baking sheet; reserve.
4.
Transfer the dough to a lightly floured work surface. Cut the dough into 18
pieces of equal size and roll into smooth rounds. Place on the cornmeal-dusted
baking sheet, cover with plastic wrap and allow to rise for 1 hour.
5.
Preheat oven to 450°F with the rack in the middle position.
6.
Once the dough is ready, bake until the tops of the rolls are nicely golden,
about 20 minutes.
7.
Allow to cool for a few minutes before serving.
Nutritional information per roll:
Calories 67 (3% from fat) / Carb. 14g / Pro. 3g / Fat 0g / Sat. Fat 0g / Chol. 0g / Sod. 129mg
Calc. 3mg / Fiber 1g
Sourdou¸H
Rolls