Buttery Dinner Rolls

Fresh from the oven, warm rolls make any dinner extra special..

¾cup whole milk, plus

1 tablespoon for brushing

½cup unsalted butter, plus 2 tablespoons for brushing

¼cup granulated sugar

1teaspoon fine sea salt, or table salt

teaspoons active dry yeast

¼cup warm (105º to 110ºF)

water

cups unbleached bread flour

1large egg

Makes 16 rolls

Approximate preparation time: 20 to 25 minutes, plus 2½ hours rising, 40 minutes baking, and 10 to 15 minutes cooling.

In a microwave-safe container, scald the milk in the microwave; stir in the butter, sugar and salt; reserve.

Dissolve the yeast in the warm water. Let stand 3 to 5 minutes, or until mixture is foamy. Put the flour into the large work bowl of the Cuisinart® Food Processor fitted with the dough blade and process for 10 seconds. With the machine running, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough. Shape it into a smooth ball and place in a 1-gallon sealable plastic bag. Squeeze the air out and seal the bag. Let rise in a warm place until it has doubled, about 45 to 60 minutes.

Preheat oven to 450°F. Lightly butter a 10-inch round baking pan. Divide the dough into 16 equal pieces, about 2¼ ounces each). Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and let rise until about doubled, about 30 to 40 minutes. Combine remaining tablespoon of milk and butter and heat until the butter has melted. Just before baking, gently brush the rolls with the butter/milk mixture. Place in preheated oven and bake until golden brown, about 25 to 30 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 oven.

Nutritional information per serving (1 roll):

Calories 209 (38% from fat) carb. 28g pro. 5g fat 9g sat. fat 5g chol. 34mg sod. 160mg calc. 23mg fiber 1g

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Cuisinart FP-12DC manual Buttery Dinner Rolls

FP-12DC specifications

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