Buttermilk Biscuits; Buttery Dinner Rolls - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

Buttermilk Biscuits

The quintessential all-purpose biscuit that works just as well on the side
with a plate of AirFried Chicken (page 23) as it does as a foundation
for Strawberry Shortcakes (page 37) .
Makes 12 biscuits
Nonstick cooking spray
2¼ cups unbleached, all-purpose flour
¾ cup cake flour
1 tablespoon cream of tartar
2 teaspoons baking soda
¼ teaspoon granulated sugar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper (omit if making for
a sweet recipe)
9 tablespoons unsalted butter, cold and cubed
1 cup buttermilk
2 tablespoons unsalted butter, melted
1 . Coat the Baking Pan lightly with nonstick cooking spray .
2 . Put both flours, cream of tartar, baking soda, sugar, salt and pepper,
if using, into the work bowl of a food processor fitted with the metal
chopping blade . Process to sift ingredients for about 10 seconds .
Add the cold butter and pulse until butter resembles the size of peas .
3 . With the machine running, add the buttermilk, and process until JUST
incorporated . The dough will be quite sticky . Remove the dough from
the work bowl and place onto a well-floured surface . Knead lightly by
hand and form into a log .
4 . Cut the log into 12 equal pieces . Form each piece into a round;
place it onto the prepared Baking Pan .
5 . Select Bake at 450°F for 10 minutes . Once the oven is preheated,
place the biscuits into the oven in rack position 2 .
6 . Biscuits should be evenly golden brown when ready . Remove from
oven and brush with melted butter immediately .
Nutritional information per biscuit:
Calories 260 (73% from fat) • carb. 17g • pro. 2g • fat 19g • sat. fat 8g
chol. 31mg sod. 304mg • calc. 23mg • fiber 1g

Buttery Dinner Rolls

Our absolute favorite dinner roll .
Makes 12 rolls
6 tablespoons whole milk
6 tablespoons unsalted butter, plus more for pan
3 tablespoons granulated sugar
1¾ teaspoons active dry yeast
3 tablespoons warm water (105ºF to 110ºF)
3 cups bread flour (unbleached, all-purpose flour may
be substituted)
¾ teaspoon kosher salt
1 large egg, lightly beaten
Egg wash (1 large egg whisked with 1 tablespoon water)
1 . Put the milk, butter and sugar into a small saucepan over low heat .
Warm until the butter is melted . Remove from heat and reserve .
2 . In a 2-cup measuring cup, dissolve the yeast into the warm water .
Let stand until foamy, about 5 minutes .
3 . Put the flour and salt into the work bowl of a food processor fitted
with the dough blade . Process for 10 seconds to sift ingredients .
4 . With the machine running, add the cooled milk mixture, plus the egg,
slowly through the small feed tube . Process until a dough ball forms .
Continue processing to knead the dough, about 45 seconds .
5 . Shape the dough into a smooth ball and transfer to a large mixing
bowl; cover with plastic wrap . Place in the oven in rack position 1 .
Select Proof at 90°F for 45 minutes . Dough should be doubled in size
once time expires .
6 . While dough is rising, lightly butter a 9-inch round baking pan .
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