Buttery Dinner Rolls - Cuisinart Pastafecto! PM-1 Serie Manual De Instrucciones Y Libro De Recetas

5. Slowly pour the yeast mixture through the opening in the lid, in a
zigzagging stream, to evenly distribute. The dough will have a
shaggy appearance at first, until all the liquid is absorbed and it
comes together into a sticky ball. The dough should be smooth and
elastic. If necessary, add another knead cycle for a smooth dough
ball.
6. When the kneading ends, remove lid and take out the dough ball,
using a spatula to unstick the dough from the paddle, if needed.
Place the dough into a large mixing bowl and cover with plastic
wrap. Allow to rest in a warm, draft-free place until doubled in size,
about 1 to 1½ hours.
7. Line a sheet pan with parchment paper.
8. Transfer dough to a lightly floured surface and punch down. Divide
dough into 3 equal pieces. Use your hands to roll each piece into a
cylinder, about 1½ x 14 inches. Place the cylinders side by side on
the prepared tray. Braid loosely from one end. Gently pull and
taper each end to a point, then pinch and tuck under loaf. Place on
baking sheet lined with parchment and cover loosely with plastic
wrap coated with nonstick cooking spray. Let rise until doubled in
size, about 45 minutes.
9. Preheat oven to 375°F with the rack positioned in the lower third of
the oven.
10. Brush the loaf with the egg wash. Bake for 20 minutes.
Lower temperature to 350°F and bake until loaf is browned and
sounds hollow when tapped, about an additional 10 minutes.
Remove from oven and cool on wire rack.
Nutritional information per serving (2-ounce slice):
Calories 119 (61% from fat) • carb. 18g • pro. 3g • fat 4g • sat. fat 2g
chol. 30mg • sod. 202mg • calc. 4mg • fiber 0g

Buttery Dinner Rolls

Fresh from the oven, warm rolls make any dinner extra special.
Makes 12 rolls
6 tablespoons whole milk
6 tablespoons unsalted butter, plus more for brushing
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105°F to 110°F)
3 cups bread flour
¾ teaspoon kosher salt
Egg wash (1 large egg whisked together with
1 tablespoon water)
1. In a small saucepan, combine the milk, butter and sugar together.
Warm over low heat until the butter is melted. Remove from heat
and reserve.
2. Dissolve the yeast and warm water in the liquid measuring cup.
Let sit until foamy, about 5 minutes. When the milk mixture has
slightly cooled, add it to the bloomed yeast.
3. Assemble the Cuisinart
with the dough kneading paddle. Place the flour and salt in the
mixing bowl. Secure the lid.
4. Select KNEAD DOUGH to start kneading.
5. Slowly pour almost all the yeast mixture through the opening in the
lid, in a zigzagging stream, to evenly distribute. The dough will have
a shaggy appearance at first, until all the liquid is absorbed and it
comes together into a sticky ball. Pour the last bit through the
opening in the lid nearest to the front of the mixing bowl to
incorporate any settled flour. The dough should be smooth and
elastic after a few minutes of kneading. If necessary, add another
knead cycle for a smooth dough ball.
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Pastafecto! Pasta/Bread Dough Maker
® ®