Operating instructions

28
These soft rolls are great to serve along with soups. They can also be
sliced to hold a hamburger or your favourite sandwich combination.
parmesan
rb ns
Combine the granulated sugar, yeast in a 2-cup (500 ml)
warm water liquid in the Cuisinart
®
Mixing bowl . Stir
and let stand 5 minutes to proof, until the mixture is
foamy and bubby.
Insert the dough hook. Add the cool water, powdered
milk, potato flakes, olive oil, salt and 2½ cups (625 ml)
of the flour to the yeast mixture. Mix on speed 2 for 2
minutes. Add the parmesan cheese and turn to speed
3. Mix until completely incorpoated. If necessary, add
the remaining flour, 1 tablespoon (15 ml) at a time, until
a soft smooth dough ball is formed. Set the timer for
4 minutes and the speed to 3 to allow dough to knead.
Transfer to a bowl that has been lightly coated with
olive oil. Turn to coat dough and cover with plastic
wrap. Place in a warm, draft-free place to rise until
doubled in size, about 1 hour. (May also let rise in
a 2-gallon (7.6 L) resealable freezer weight plastic bag.)
Combine
¼
cup (50 ml) olive oil and Italian seasoning
and let stand while dough rises. Line 2 baking sheets
with parchment paper. Twenty to thirty minutes before
baking, preheat oven to 350°F (180°C).
Punch dough to deflate and divide into 18 equal
portions (about 2¼ ounces [65 g] each). Roll each into
a 12-inch (30 cm) rope and tie into a knot. Place on
prepared baking sheet, cover loosely with plastic wrap
and let rise until doubled, about 35 to 45 minutes. Brush
lightly with herbed olive oil mixture. If desired, sprinkle
each with ½ teaspoon (2 ml) of the optional Parmesan
cheese. Place in preheated 350°F (180°C) oven and
bake until lightly browned, about 15 to 18 minutes,
rotating the baking sheets after about 7 minutes. Brush
knots lightly with reserved olive oil mixture. Transfer to a
wire rack and let cool 5 to 10 minutes before serving.
10 ml 2 teaspoons
granulated sugar
11.25 ml 2
¼ teaspoons active
dry yeast
150 ml
²/
³
cup warm
(105-110°F [40°- 45°C])
water
190 ml
¾ cup + 1 tablespoon cool
(70°F [21°C]) water
75 ml
1
⁄
3
cup fat free
powdered milk
75 ml
1
⁄
3
cup potato flakes
(instant mashed
potatoes, unflavoured)
45 ml 3 tablespoons extra virgin
olive oil
5 ml 1 teaspoons salt
0.8 - 1 L 3
¼ to 4 cups
unbleached,
all-purpose flour
125 ml ½ cup freshly grated
Parmesan cheese
50 ml ¼ cup extra virgin
olive oil
7 ml
½ tablespoon Italian
seasoning
45 ml 3 tablespoons freshly
grated Parmesan cheese
(optional)
Makes 18 rolls