The classic dinner roll we all remember from Sunday or holiday dinners.
buttery
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 [40-
45°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.
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
Choose your favourite topping or filling!
basic dough
for pizza, focaccia or calzones
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.
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
Makes about 2¼ pounds (2.5 L) of dough
