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Molasses Whole Wheat Rolls with Currants and Pecans
Dough/Pizza Dough Cycle
Delay Start T
imer - No
Ingredients
2 lbs. Dough – 16 rolls
1
1
⁄
2
lbs. Dough – 12 rolls
1 lb. Dough – 8-10 rolls
Milk, lowfat
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup
7 tablespoons
Water
, 80°–90°F
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup
7 tablespoons
Butter,
1
⁄
2
-inch pieces at room temperature
1
1
⁄
2
tablespoons
1 tablespoon
1 tablespoon
Salt 1
teaspoon
3
⁄
4
teaspoon
1
⁄
2
teaspoon
Molasses
2 tablespoons
1
1
⁄
2
tablespoons
1 tablespoon
Whole wheat flour
2 cups
1
1
⁄
2
cups
1 cup
Bread flour
2 cups
1
1
⁄
2
cups
1
1
⁄
4
cups
Currants
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup
6 tablespoons
Chopped pecans
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup
6 tablespoons
Yeast, active dry
, instant or bread machine
2
1
⁄
4
teaspoons 2
1
⁄
4
teaspoons 2
teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the bread pan in the Cuisinart
™
Convection Bread Maker.
Press Menu and select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and
transfer to a lightly floured surface. Preheat oven to 350°F . Divide the dough into the number of pieces that the recipe size i
ndicates. Roll each piece into an
oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until th
e rolls have about doubled in size.
Once rolls have doubled, snip 2–
3 vents along top of each roll with sharp scissors and dust with whole wheat flour. Bake in pre
heated oven for about 20 to 25
minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Nutritional information per roll:
Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g • chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g
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Summary of Contents for CBK-200 - 2 lb. Convection Bread Maker
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