Cuisinart SM55BC Instruction Manual - Page 14

buttery dinner rolls The classic dinner roll we all remember from Sunday or holiday dinners. 175 ml ¾ cups whole milk 125 ml ½ cup unsalted butter (cut into 8 pieces) 50 ml ¼ cup granulated sugar 5 ml 1 teaspoons salt 50 ml ¼ cup warm (105-110°F [40 - 45°C]) water 11.25 ml 2¼ teaspoons active dry yeast 1 large egg 966 ml - 1L 4½ to 4¾ cups bread flour (measure out 1 cup [250 ml] and reserve) 15 ml 1 tablespoons whole milk 15 ml 1 tablespoons unsalted butter Makes 16 dinner rolls Scald the milk (heat until just bubbling around edges - may be done in microwave). Stir in the unsalted butter, sugar, and salt. Let cool until just warm (105-110°F [4045°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 3¼ cups (800 ml) of the flour. Mix on speed 2 for 2 minutes. Continuing on speed 2, add the remaining flour 1 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 a 10-inch (25 cm) round baking pan. Divide the dough into 16 equal pieces (each about 2¼ ounces [65 g]). Roll into balls and arrange in the prepared pan. 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 25 to 30 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 2¼ pounds (2.5 L) of dough 375 ml 1½ cups warm (105-110°F [40°- 45°C]) water 10 ml 2 teaspoons active dry yeast 5 ml 1 teaspoons honey 1-1.15 L 4 to 4½ cups bread flour, divided 10 ml 2 teaspoons kosher or sea salt 30 ml 2 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, to proof until the mixture is foamy and bubbly. In a medium bowl, combine 4 cups (1 L) of the flour with the salt. Reserve the additional ½ cup (125 ml) of flour. Insert the dough hook. Add the olive oil and the 3½ cups (875 ml) flour/salt mixture to the yeast mixture. Mix on speed 2 and mix for 2 minutes. Continuing on speed 2 add the remaining flour, 1 tablespoon (15 ml) at a time until a dough ball forms that clings to the dough hook and cleans the side of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough th knead. Set the timer for 4 minutes and the speed to 3. 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