Cuisinart CBK-200 - Manual (Page 53)

59
Onion Rye Rolls
Dough/Pizza Dough Cycle
Delay Start T imer - No
Ingredients 2 lbs. Dough – 16 rolls 1
1
⁄
2
lbs. Dough – 12 rolls 1 lb. Dough – 8-10 rolls
Buttermilk
3
⁄
4
cup 9 tablespoons 6 tablespoons
Water , 80°–90°F
1
⁄
2
cup 6 tablespoons
1
⁄
4
cup
Molasses 2
1
⁄
2
tablespoons 2 tablespoons 4 teaspoons
Vegetable oil 1
1
⁄
2
tablespoons 1 tablespoon +
1
⁄
2
teaspoon 2
1
⁄
2
teaspoons
Salt 1
1
⁄
2
teaspoons 1 teaspoon
3
⁄
4
teaspoon
Finely chopped onions, patted dry
1
⁄
2
cup
1
⁄
3
cup
1
⁄
4
cup
Bread flour 2
1
⁄
2
cups 1
1
⁄
2
cups + 2 tablespoons 1
1
⁄
4
cups
Rye flour 1 cup
3
⁄
4
cup
1
⁄
2
cup
Rye flakes (rye cereal)
1
⁄
3
cup
1
⁄
4
cup 3 tablespoons
Potato starch
1
⁄
3
cup
1
⁄
4
cup 3 tablespoons
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 1
3
⁄
4
teaspoons 1
1
⁄
4
teaspoons
Caraway seeds 1
1
⁄
2
tablespoons 1 tablespoon + 1 teaspoon 2
1
⁄
4
teaspoons
Vital gluten flour 1 tablespoon 2
1
⁄
4
teaspoons 1
1
⁄
2
teaspoons
Place all ingredients, in the order listed, in the bread pan fitted with the kneading paddle and place in the Cuisinart
™
Convection Bread Maker. Press Menu and
select Dough/Pizza Dough. Select dough size. Press Start to mix, knead and rise. When cycle is completed, remove dough from machine and transfer to a light-
ly floured surface. Dough will be sticky. With floured hands, knead dough lightly until no longer sticky , adding flour as necessary . Divide dough into 16– 12– 8
equal pieces. Let rest 5 minutes.
Line baking sheets with parchment paper. With well-floured hands, roll each small piece of dough into a ball, then shape into a round about 3 inches in diameter.
Arrange evenly spaced on baking sheet. Cover with plastic wrap and let rise until light and about doubled in size, about 30 to 40 minutes. Preheat oven to
400°F . Dust rolls with flour and cut 2 parallel or crossed slashes into each roll, about
1
⁄
4
-inch deep. Bake rolls for 20 to 25 minutes, until browned and crusty.
Transfer to a rack to cool completely before serving. These rolls are best when allowed to cool completely, but may be reheated to serve warm. They are very
good when sliced to make a sandwich or as a burger bun.
Nutritional information per roll:
Calories 174 (31% from fat) • carb. 26g • pro. 4g • fat 6g • sat. fat 3g • chol. 37mg • sod. 267mg • calc. 23mg • fiber 1g