Cuisinart 89220, TOB-60N manual Buttermilk Biscuits, Multigrain Rolls

dough over the entire surface. Brush the dough with the remaining olive oil, and sprinkle the salt and rosemary to cover. Cover with plastic wrap and let rise until puffy, about 20 minutes.

Bake until golden and crisp, about 20 to 25 minutes. Let cool slightly on wire rack.

Nutritional information per serving:

Calories 120 (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 0g • chol. 0mg

• sod. 360mg • calc. 1mg • fiber 1g

Buttermilk Biscuits

Makes 8 biscuits

1½ cups unbleached, all-purpose flour

½cup cake flour

2teaspoons cream of tartar

1½ teaspoons baking soda pinch granulated sugar

1½ teaspoons sea or kosher salt

¼ teaspoon freshly ground black pepper

6 tablespoons unsalted butter, cold, cut into ¼-inch cubes

1 cup lowfat buttermilk

3 tablespoons unsalted butter, melted, for finishing

Preheat Cuisinart® Convection Toaster Oven Broiler to 450°F on the convec- tion bake setting with the rack in position A. Line baking pan with parch- ment paper.

Sift flours, cream of tartar and baking soda together. Place in the bowl of a Cuisinart® food processor. Add the sugar, salt and black pepper. Process for about 5 seconds to combine. Add the 6 tablespoons of butter and pulse until the mixture is crumb-like, about 6 to 8 pulses. Slowly add the butter- milk and pulse 2 to 3 times.

Turn the dough out onto a lightly floured surface. Gently and carefully knead 2 to 3 times to ensure the dough is fully mixed. Divide the dough into 8 equal pieces. Roll the dough, with floured hands, into a smooth ball. Repeat with remaining pieces and place on the prepared pan, leaving one inch between rolls.

Bake in preheated oven for 10 to 12 minutes, or until golden brown. Remove and brush liberally with the melted butter. Serve immediately.

Nutritional information per biscuit:

Calories 230 (50% from fat) • carb. 25g • pro. 4g • fat 13g • sat. fat 8g • chol. 35mg

• sod. 600mg • calc. 37mg • fiber 1g

Multigrain Rolls

Makes 15 rolls

2¼ teaspoons active dry yeast

1²∕³ cups warm (105° to 110°F) water

1tablespoon molasses

3½ cups whole-wheat flour

1¾ cups bread flour, divided

1½ tablespoons vital wheat gluten

2 teaspoons sea or kosher salt

2 tablespoons flax seed oil

3 tablespoons flax seeds

1cup golden raisins

Dissolve the yeast in the water and molasses. Let stand 4 to 6 minutes, or until mixture is foamy. Add the flours, vital wheat gluten, salt and oil to the bowl of a Cuisinart® Stand Mixer fitted with the dough hook. Mix on speed 3 to combine. With mixer on speed 1, slowly add the yeast mixture. Let mixture come to a ball, add the flax seeds and raisins, and then increase gradually to speed 3. Let dough knead about 8 minutes.

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