54
55
DOUGHS/BREADS
DOUGHS/BREADS
Makes 12 rolls
1. In a small saucepan combine the milk, butter and
sugar. Warm over low heat until the butter in melted.
Remove from heat and set aside.
2. In a large measuring cup, dissolve the yeast in the
warm water. Let stand 5 minutes, or until mixture is
foamy. Insert the chopping blade into the work bowl
of the food processor. Add the flour and salt;
process for 10 seconds. Add the milk mixture and
egg to the yeast mixture. Gently stir to combine.
With the machine running, slowly add the liquid
through the feed tube and process until a dough
ball forms. Continue processing 45 seconds to
knead the dough. Shape the dough into a smooth
ball and place in a 1-gallon (3.8 L) sealable plastic
bag or large bowl. Squeeze the air out and seal the
bag or tightly cover bowl with plastic wrap. Let rise
in a warm place until the dough has doubled in size,
about 45 to 60 minutes.
3. Preheat oven to 450°F (230°C). Lightly butter a
9-inch (22.5 cm) round baking pan. Divide the
dough into 12 equal pieces, about 2 ounces (60 g)
each. Roll into smooth rounds and arrange in the
prepared pan. Cover with plastic wrap and let rise
until the rolls have doubled in size, about 30 to 40
minutes. Combine remaining tablespoon of milk and
tablespoon (15 ml)of butter and heat until the butter
has melted. Just before baking, gently brush the
rolls with the butter/milk mixture. Bake until golden
brown or an internal temperature of 200
˚
F (95°C) is
reached, about 12 to 15 minutes. Remove from pan
and let cool on a rack for about 10 minutes for
serving.
For a softer roll, brush each with melted butter just
after removing from the oven.
Nutritional information per roll:
Calories 144 (28% from fat)
|
carb. 7g
|
pro. 4g
|
fat 2g
sat. fat 1g
|
chol. 22mg
|
sod. 157mg
|
calc. 17mg
|
fiber 1g
6
TABLESPOONS (90 ML) WHOLE
MILK, PLUS 1 TABLESPOON (15
ML) FOR BRUSHING
4
TABLESPOONS (60 ML) UNSALTED
BUTTER, PLUS 1 TABLESPOON
(15 ML) FOR BRUSHING
3
TABLESPOONS (45 ML)
GRANULATED SUGAR
1¾
TEASPOONS (9 ML) ACTIVE DRY
YEAST
3
TABLESPOONS (45 ML) WARM
WATER [105
˚
F- 110
˚
F (40.5-43.3°C)]
3
CUPS (750 ML) BREAD FLOUR
¾
TEASPOON (3.75 ML)
KOSHER SALT
1
LARGE EGG, LIGHTLY BEATEN
2¼
CUPS (550 ML) UNBLEACHED,
ALL-PURPOSE FLOUR
¾
CUP (185 ML) CAKE FLOUR
1
TABLESPOON (15 ML) CREAM
OF TARTAR
2
TEASPOONS (10 ML) BAKING
SODA
¼
TEASPOON (1 ML) GRANULATED
SUGAR
1
TEASPOON (5 ML) KOSHER SALT
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
9
TABLESPOONS (135 ML)
UNSALTED BUTTER, COLD
AND CUBED
1
CUP (250 ML) BUTTERMILK
2
TABLESPOONS (30 ML) UNSALTED
BUTTER, MELTED
Fresh from the oven, warm rolls make any dinner extra-special.
BUTTERY DINNER ROLLS
Makes 12 biscuits
1. Preheat oven to 500°F (260°C). Line a baking sheet
with parchment paper.
2. Insert the chopping blade into the work bowl of the
food processor. Add both flours, cream of tartar, and
baking soda and process for 10 seconds. Add the
sugar, salt and pepper and process again for
5 seconds. Add the cold butter and pulse to
incorporate until the size of the butter resembles
peas.
3. While pulsing, pour the buttermilk (you may not
need all of it) through the feed tube until just
incorporated – the dough will be quite sticky.
Remove dough from work bowl and place onto a
well floured surface. Knead dough by hand about
two to three times, form into a log and cut into 12
equal pieces. Form each piece into a round and
place evenly spaced onto the prepared baking
sheet.
4. Bake 10 minutes, until golden brown. Remove from
oven and brush with melted butter. Serve immedi-
ately.
TIP:
For more rustic-style biscuits, bake the pieces
of dough without shaping once you’ve portioned
them out.
Nutritional information per biscuit:
Calories 210 (45% from fat)
|
carb. 25g
|
pro. 4g
|
fat 10g
sat. fat 7g
|
chol. 29mg
|
sod. 437mg
|
calc. 26mg
|
fiber 1g
These biscuits are so light and tender, you will
want to make them every night.
BUTTERMILK BISCUITS
