Cuisinart Honey Wheat Rolls
These rolls have the nutty flavor of whole wheat, and a rich buttery taste with a
kiss of honey – and they are baked in a Cuisinart
®
toaster oven!
Makes 16 rolls
6 ounces evaporated skim milk
1 package active dry yeast
1-1/2 tablespoons honey
1 large egg, well beaten
2 cups unbleached all-purpose flour
3/4 cup whole wheat flour
4 ounces unsalted butter, cut into 1-inch pieces
1 teaspoon salt
Cooking spray
Egg glaze (1 large egg beaten with 2 teaspoons water)
In a small saucepan over medium-low heat, warm the milk to 110° F and
remove from the heat. Dissolve yeast and sugar in milk; let sit until foamy,
about 3 – 5 minutes. Stir in the beaten egg and reserve.
In a Cuisinart
®
food processor fitted with the metal blade, process flour, butter
and salt until combined, about 15 – 20 seconds. (If you have a 2011, 2014 or
3014 Series Cuisinart
®
Food Processor, use the metal dough blade and dough
speed.) With the machine running, add the yeast mixture in a steady stream
through the small feed tube, as fast as the flour absorbs it. After the dough forms
a ball, process until smooth and elastic, about 60 seconds. Place in a large food
storage bag. Squeeze out air, seal bag and let rise in a warm place until doubled
in bulk, about 1 hour. Place dough on a floured surface and punch down; let rest
for 10 minutes. Coat a 9-inch round baking pan with cooking spray. Divide
dough into 16 equal pieces and shape each into a ball. Arrange, just touching,
in prepared pan. Cover with plastic wrap that has been sprayed with cooking
spray. Let rise for 30 minutes in a warm, draft-free place.
Fifteen minutes before baking, place rack in position “A” and preheat Cuisinart
®
Classic Toaster Oven Broiler to 350° on Bake setting. Brush rolls with the egg
glaze and bake until golden brown, about 30 - 35 minutes. Turn out onto a rack
to cool for 10 – 15 minutes before serving.
Nutritional information per roll:
Calories 140 (42% from fat) • carbo. 18g • prot. 4g • fat 7g •
sat.fat 0g • chol. 33mg • sod. 163mg • fiber 0g
Parmesan Chive Corn Muffins
These muffins are delicious served warm from the oven.
Makes six 2-1/2 inch muffins
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons firmly packed brown sugar
1 teaspoon cream of tartar
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg, lightly beaten
1/2 cup milk (may use regular, reduced, lowfat, or fat-free)
2 tablespoons unsalted butter, melted and cooled
1/4 cup freshly grated Parmesan cheese
1 tablespoon chopped fresh chives
Place the rack in position “B”; preheat Cuisinart
®
Classic Toaster Oven Broiler
to 400° F. Evenly spray a six-cup standard muffin tin with cooking spray.
In a small mixing bowl, combine the flour, cornmeal, brown sugar, cream of
tartar, baking soda and salt; stir to combine and completely break up any
lumps in the brown sugar.
In a 1-cup glass measure combine the egg, milk and melted cooled butter.
Add the liquid ingredients, the grated Parmesan and the chives all at once to
the dry ingredients. Stir until just moistened. Fill the prepared muffin cups with
the batter.
Bake in the preheated 400° F oven for about 20 minutes, until lightly browned.
Remove from pan and serve warm.
For plain corn muffins, follow the recipe, omitting the Parmesan and
chopped chives.
Nutritional information per muffin (made with reduced fat milk):
Calories 171 (35% from fat) • carbo. 22g • prot. 5g • fat 7g
sat.fat 1g • chol. 51g • sod. 190g • fiber 1g
7
