Cuisinart CBK-200 - Manual (Page 59)

Molasses Whole Wheat Rolls with Currants and Pecans
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
Milk, lowfat
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 7 tablespoons
Water , 80°–90°F
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 7 tablespoons
Butter,
1
⁄
2
-inch pieces at room temperature 1
1
⁄
2
tablespoons 1 tablespoon 1 tablespoon
Salt 1 teaspoon
3
⁄
4
teaspoon
1
⁄
2
teaspoon
Molasses 2 tablespoons 1
1
⁄
2
tablespoons 1 tablespoon
Whole wheat flour 2 cups 1
1
⁄
2
cups 1 cup
Bread flour 2 cups 1
1
⁄
2
cups 1
1
⁄
4
cups
Currants
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 6 tablespoons
Chopped pecans
1
⁄
2
cup + 2 tablespoons
1
⁄
2
cup 6 tablespoons
Yeast, active dry , instant or bread machine 2
1
⁄
4
teaspoons 2
1
⁄
4
teaspoons 2 teaspoons
Place ingredients, in the order listed, in the bread pan fitted with the kneading paddle. Place the 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 cycle is completed, remove dough from machine and
transfer to a lightly floured surface. Preheat oven to 350°F . Divide the dough into the number of pieces that the recipe size i ndicates. Roll each piece into an
oval and place on a baking sheet lined with parchment paper and cover with plastic. Allow to rest for about 30 minutes until th e rolls have about doubled in size.
Once rolls have doubled, snip 2– 3 vents along top of each roll with sharp scissors and dust with whole wheat flour. Bake in pre heated oven for about 20 to 25
minutes, until they are a dark golden. Once finished, transfer rolls to a wire cooling rack.
Nutritional information per roll:
Calories 181 (23% from fat) • carb. 31g • pro. 5g • fat 5g • sat. fat 1g • chol. 3mg • sod. 156mg • calc. 45mg • fiber 3g
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