Chocolate chip rolls

BIGA (STARTER):

4 cups (1 L) all-purpose flour

1 cup (250 mL) water (100-110°F [38-43°C]) 3⁄4 tsp. (4 mL) active dry yeast

Preparation of the Biga (Starter):

Stir the yeast into warm water. Let stand until the yeast is dissolved. Combine yeast mixture and flour and mix on low speed about

1 minute. Knead on low speed for 5 minutes. Place in a glass or plastic bowl and cover with plastic wrap so that the plastic touches the surface of the biga (starter). Allow to rise for 12 to 14 hours at about 64-68°F (18-20°C).

INGREDIENTS:

51⁄2 - 53⁄4 cups (1.37-1.44 L) all-purpose flour (divided)

3⁄4 cup (188 mL) milk (100-110°F [38-43°C]) 1⁄2 cup (125 mL) granulated sugar

7 T (105 mL) butter

1 pkg. active dry yeast

1 T (15 mL) salt

4 eggs

11⁄2 cups (375 mL) semi-sweet chocolate chips

EGG GLAZE: 1 egg

1 T (15 mL) milk pinch salt

Pour warm water into mixing bowl and stir in yeast. Let stand until the yeast is dissolved. Add biga (starter) to yeast mixture, tearing biga (starter) into small pieces. Mix for about 2 min- utes. Add 41⁄2 cups (1.12 L) of flour, butter, sugar, eggs and salt then mix until well combined. Knead the dough for 5 minutes adding the remaining flour as needed until the dough is smooth and elastic. Knead in chocolate chips. Place dough in a greased bowl turning to grease all sides of the dough. Cover with plastic wrap and let stand at room temperature for 50 minutes.

Divide the dough into 3 dozen balls about 21⁄2 in (6.3 cm) in diameter each. Place on baking sheets lined with nonstick parchment paper. Mix together ingredients for glaze. Brush rolls with glaze. Cover and let rise for 70-80 minutes or proof in oven for 50 minutes.

Bread Recipes

Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about

15-20 minutes. For best results, do not bake on more than 2 racks at a time when using the BREAD setting.

Makes 3 dozen rolls.

White bread

1⁄2 cup (125 mL) milk

3 T (45 mL) granulated sugar

2 tsp. (10 mL) salt

3 T (45 mL) butter

2 pkg. active dry yeast

11⁄2 cup (375 mL) warm water (100-110°F [38-43°C])

5-6 cups (1.25-1.5 L) all-purpose flour (divided)

Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to luke- warm.

Pour warm water into the mixing bowl. Stir the yeast into the warm water. Let stand until the yeast is dissolved. Add lukewarm milk mixture and 41⁄2 cups (1.12 L) flour. Mix for about 2 minutes, until well combined. Knead the dough for 5 minutes adding the remaining flour as needed until the dough is smooth and elastic.

Place dough in a greased bowl turning to grease all sides of the dough. Cover and let stand at room temperature for 60 minutes or until doubled in size or proof in oven for 40-45 minutes.

Punch dough down and divide in half. Shape into loaves and place in greased 81⁄2 x 41⁄2 x 21⁄2 in (21.5 x 11.4 x 6.3 cm) loaf pans. Cover and let stand at room temperature for 40 minutes or until doubled in size or proof in oven for 25-30 minutes.

Bake using the BREAD setting with preheat temperature set to 430°F (221°C) for about

25-30 minutes. Remove from pans and cool on wire racks.

Makes 2 – 1 lb (455 g) loaves.

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KitchenAid KDRP407H warranty Chocolate chip rolls, White bread
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KDRP407H specifications

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