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78
BREADS
Makes 12 rolls
Approximate preparation time: 20 to 25 minutes, plus 2½
hours for rising, 40 minutes for baking, and 10 to 15 minutes
for cooling
In a small saucepan over medium heat, warm milk to 105°F to
110°F. Remove from heat. Add yeast and sugar; stir to dissolve
and let sit until foamy, about 5 minutes. Add beaten egg; stir
gently to combine. Transfer to a 2-cup measuring cup and
reserve.
Insert the dough blade into the large work bowl of the
Cuisinart
®
Food Processor. Add the fl our, butter and salt, and
process on Dough speed until combined, about 15 to 20
seconds. With the machine running on Dough speed, add
yeast mixture through the feed tube in a steady stream as fast
as the fl our absorbs it. After the dough forms a ball, process 45
seconds to knead. Dough should be smooth and elastic.
Place the dough in a lightly fl oured plastic food storage bag
and seal. Let rise until doubled in size, about 1 to 1½ hours.
Lightly coat an 8 to 9-inch round baking pan with nonstick
cooking spray. Place dough on a lightly fl oured surface and
punch down; let rest 5 to 10 minutes. Divide dough into 12
equal pieces (each about 1½ ounces) and shape each piece
into a ball. Place into pan. Cover loosely with plastic wrap and
let rise 1 hour.
Preheat oven to 350°F.
Brush egg wash over rolls and sprinkle with sesame seeds.
Bake in preheated oven until golden, about 35 to 40 minutes.
Cool on wire rack.
Nutritional information per roll:
Calories 150 (36% from fat) | carb. 20g | pro. 4g | fat 6g
sat. fat 3g | chol. 34mg | sod. 164mg | calc. 30mg | fi ber 1g
½ CUP LOWFAT EVAPORATED
MILK
1 PACKAGE (2¼ TEASPOONS)
ACTIVE DRY YEAST
2 TABLESPOONS GRANULATED
SUGAR
1 LARGE EGG, LIGHTLY BEATEN
3½ CUPS UNBLEACHED,
ALL-PURPOSE FLOUR
1 STICK (8 TABLESPOONS)
UNSALTED BUTTER, CUT INTO
1-
INCH PIECES
1¼ TEASPOONS KOSHER SALT
NONSTICK COOKING SPRAY
1 LARGE EGG WHISKED WITH
1 TEASPOON WATER FOR EGG
WASH
1 TO 2 TEASPOONS SESAME SEEDS
Fresh from the oven, warm rolls make any dinner extra special.
SESAME DINNER ROLLS
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