Waring CO1500B manual Honey wheat rolls

per side. Once removed from oven, rub a cut garlic clove on each slice. Serve alone or with a topping or spread.

honey wheat rolls

Makes 16 rolls

6ounces evaporated skim milk

1package active dry yeast 11⁄2 tablespoons honey

1large egg, beaten

2cups unbleached, all-purpose flour 3⁄4 cup whole wheat flour

4ounces unsalted butter, cut into 1-inch pieces

1teaspoon salt

1large egg

1tablespoon water cooking spray

In a small saucepan over medium-low heat, warm the milk to 110°F and remove from heat. Dissolve yeast and honey in milk; let sit until foamy, about 3 to 5 minutes. Stir in the beaten egg and reserve.

In a food processor fitted with a metal blade, process both flours, butter and salt until combined, about 15 to 20 seconds. With the machine running, add the yeast mix- ture in a steady stream through the small feed tube, as fast as the flour can absorb it. After the dough forms a ball, process for about 60 seconds to knead the dough. Place dough in a sealable plastic bag. Squeeze out the air and seal, allowing space for the dough to rise. Leave the dough to rise in a warm place until it has doubled

in size, about 1 hour. Place dough on a floured surface and punch down; let rest for 10 minutes. Coat a 9-inch round baking pan with cooking spray. Divide the dough

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