16
Buttery Dinner Rolls
After your first bite, you will never go back to store-bought rolls again.
Makes 12 rolls
1
⁄
3
cup whole milk, plus 1 tablespoon for brushing
6
tablespoons unsalted butter, plus 1 tablespoon for brushing
3
tablespoons granulated sugar
1¾
teaspoons active dry yeast
3
tablespoons warm water (105°F–110°F)
3
cups bread flour
¾
teaspoon kosher salt
1
egg, lightly beaten
1.
In a small saucepan combine the milk, butter and sugar. W
arm over low heat
until the butter is melted. Remove from heat and set aside until cooled to
room temperatur
e.
2.
Dissolve the yeast in the warm water in a large measuring cup. Let stand 5
minutes, or until mixture is foamy
. Put the flour and salt in the work bowl of
a Cuisinart
®
Food Processor fitted with the dough or metal chopping blade
and process for 10 seconds.
3.
Add the melted butter mixture and egg to the yeast/water mixtur
e. With the
machine running, slowly add the liquids through the feed tube and pr
ocess
until a dough ball forms. Continue processing for 45 seconds to knead the
dough. Shape the dough into a smooth ball, and put it in a clean mixing
bowl and cover with plastic wrap. Let rise in a warm place until the dough
has doubled in size, about 60 minutes.
4.
Lightly butter a 9-inch round baking pan. Punch down the dough and divide
into 12 equal pieces (about 1½ to 1¾ ounces each). Roll into smooth rounds
and arrange in the prepar
ed pan. Cover with plastic wrap and let rise until
doubled in size, about 30 to 40 minutes.
5.
Preheat oven on Convection Bake at 375°F with the rack in the middle
position. Melt the remaining tablespoon of butter and combine with the
remaining tablespoon of milk in a small bowl. Gently brush the tops of the
rolls with butter/milk mixtur
e. Bake rolls for 15 minutes until golden br
own
and an internal temperatur
e of 190°F is reached.
6.
Remove rolls fr
om the pan and cool slightly before serving.
Nu
tri
tio
na
l in
fo
rm
ati
on p
er r
oll
:
Ca
lo
rie
s 1
83 (
35
% f
ro
m f
at) • c
arb
. 26g • p
ro
. 4
g • f
at 7
g • s
at.
fa
t 5g
• ch
ol. 3
4m
g • s
od
. 1
53
mg • c
alc
. 13
mg
• fib
er 1
g
Popovers
Light and airy,
these are best ser
ved hot out of the oven.
Perfect as an accompaniment to roast beef,
or when served simply with sweet butter
.
Makes 6 popovers
3
tablespoons unsalted butter
1
cup whole milk
3
large eggs, room temperatur
e
1
cup unbleached, all-purpose flour, sifted
½
teaspoon kosher salt
softened butter or nonstick cooking spray for ramekins
1.
Put the butter and milk in a small saucepan set over medium-low heat.
Warm until butter has melted; r
emove and cool to room temperatur
e.
