27
Rosemary Olive Oil Rolls
These rolls go well with dinner, but could also be used as
small sandwich rolls.
Makes 12 rolls
¼ cup flavorful extra virgin olive oil
1½ tablespoons chopped, fresh rosemary
2¼ teaspoons active dry yeast
¾ cup warm water (105°F to 110°F)
3¼ cups unbleached bread or all-purpose flour
1¾ teaspoons sea salt (may use kosher salt)
¼ cup cold water
Cornmeal for the baking sheet
1. Combine the olive oil and rosemary, let stand 10 minutes
or longer. Dissolve the yeast in warm water in the liquid
measuring cup. Let sit until foamy, about 5 minutes. Add the
rosemary olive oil to the bloomed yeast.
2. Assemble the Cuisinart
®
Pastafecto
®
Pasta/Bread Dough
Maker with the dough kneading paddle. Place the flour and
salt in the mixing bowl. Secure the lid.
3. Select Knead Bread to start kneading.
4. Slowly pour the yeast mixture through the opening in the lid,
in a zigzagging stream, to evenly distribute. The dough will
have a shaggy appearance at first, until all the liquid is
absorbed and it comes together into a sticky ball. Pour a
little of the ¼ cup cold water through the opening in the lid
nearest to the front of the mixing bowl to incorporate any
settled flour, only adding the full amount if the dough looks
dry after a couple of minutes of kneading. The dough
should be smooth and elastic.
5. When the kneading ends, remove lid and take out the dough
ball, using a spatula to unstick the dough from the paddle,
if needed. Place the dough into a large mixing bowl, lightly
dust with flour and cover with plastic wrap. Allow to rest in
a warm, draft-free place until doubled in size, about 1 hour.
Punch down and let rise again for 1 hour (this second rise
can be skipped if pressed for time – but it adds to the flavor
and texture). If necessary, add another knead cycle for a
smooth dough ball.
6. After the second rise, punch dough to deflate and let rest
10 minutes. Lightly dust a baking sheet with cornmeal.
Divide dough into 12 equal-size pieces. Roll each piece of
dough on a work surface and shape into a ball. Flatten
slightly. Transfer to prepared baking pan and cover with
plastic wrap. Let rise at room temperature, until almost
doubled, about 45 to 60 minutes.
7. Fifteen minutes before baking, preheat the oven to 450°F.
Uncover and bake at 450°F for 10 minutes. Reduce the heat
to 375°F and bake for an additional 10 to 15 minutes, until
browned and hollow sounding when tapped. Place on a
wire rack to cool.
Nutritional information per roll:
Calories 151 (28% from fat) • carb. 24g • pro. 4g • fat 5g • sat. fat 1g
chol. 0mg • sod. 312mg • calc. 2mg • fiber 1g
To Next Page
Loading...
Need help?
General
