Cuisinart 05CU26258, IB-5859A, ELC0303IB-1/7A7 Molasses Whole Wheat Rolls with Currants and Pecans

Molasses Whole Wheat Rolls with Currants and Pecans

Dough/Pizza Dough Cycle

Delay Start Timer - No

Ingredients	2 lbs. Dough – 16 rolls		11⁄2 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	11⁄2 tablespoons		1 tablespoon			1 tablespoon
Salt	1 teaspoon		3⁄4 teaspoon			1⁄2 teaspoon
Molasses	2 tablespoons		11⁄2		tablespoons	1 tablespoon
Whole wheat flour	2 cups		11⁄2		cups	1 cup
Bread flour	2 cups		11⁄2		cups	11⁄4 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	21⁄4 teaspoons		21⁄4 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 indicates. 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 the 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 preheated 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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