Cuisinart CBK-200 - Manual (Page 52)

Peanut Butter and Chocolate Rolls
Dough/Pizza Dough Cycle
Delay Start T imer – Not recommended (can substitute dry milk; see T ips and Hints, page 15 of Instructions)
Ingredients 16 rolls 12 rolls 8 rolls
Lowfat milk, 80°–90°F 1 cup
3
⁄
4
cup
1
⁄
2
cup
Peanut butter, crunchy or creamy
1
⁄
2
cup
1
⁄
3
cup
1
⁄
3
cup
Brown sugar, packed 3 tablespoons 2 tablespoons + 1 teaspoon 1
1
⁄
2
tablespoons
Salt
1
⁄
2
teaspoon
3
⁄
8
teaspoon
1
⁄
4
teaspoon
Bread flour 2
3
⁄
4
cups 2 cups 1 cup + 6 tablespoons
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 1
3
⁄
4
teaspoons 1
1
⁄
8
teaspoons
Semisweet chocolate morsels 1 cup
3
⁄
4
cup
1
⁄
2
cup
Place milk, peanut butter, brown sugar , salt, bread flour, and yeast in the bread pan fitted with the kneading paddle. Place th e 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 cy cle is completed, remove
dough and punch to deflate. Let rest 10 minutes.
Divide dough into 16– 12– 8 equal portions. Shape into balls, then flatten to
3
⁄
4
-inch-thick rounds. Arrange on parchment-lined baking sheets equally spaced, no
closer than 1 inch apart. Cover with plastic wrap and let rise until nearly doubled, about 35 to 45 minutes. Preheat oven to 375°F .
Bake rolls until browned and hollow-sounding when tapped, about 25 minutes. Let cool 15 to 20 minutes on a rack before serving – they are very tempting just
out of the oven, but the chocolate morsels may be hot enough to cause a burn.
Nutritional information per serving (one roll):
Calories 219 (34% from fat) • carb. 31g • pro. 5g • fat 8g • sat. fat 3g • chol. 1mg • sod. 80mg • calc. 27mg • fiber 3g
60