Cuisinart SM-70 Recipes - Page 22

parmesan herb knots These soft rolls are great to serve along with soups. They can also be sliced to hold a hamburger or your favorite sandwich combination. Makes 24 rolls 1 tablespoon granulated sugar 4 teaspoons active dry yeast 1 cup warm (105-110°F) water 1¼ cups cool (70°F) water ½ cup fat free powdered milk ½ cup potato flakes (instant mashed potatoes, unflavored) ¼ cup extra virgin olive oil 1½ teaspoons salt 6½ to 7 cups unbleached, all-purpose flour ¾ cup freshly grated Parmesan cheese 1⁄3 cup extra virgin olive oil 1 tablespoon Italian seasoning ¼ cup freshly grated Parmesan cheese (optional) Combine the granulated sugar, yeast and 1 cup warm water in the Cuisinart™ mixing bowl. Stir and let stand 5 minutes to proof. Insert the dough hook. Add the 1¼ cups of cool water, powdered milk, potato flakes, ¼ cup olive oil, salt and 5 ¾ cups of flour to the yeast mixture. Mix on speed 2 for 2 minutes. Add the Parmesan cheese and turn to speed 3. Mix until completely incorporated. Add the remaining flour, 1 tablespoon at a time, if necessary until a soft, smooth dough ball is formed. Set the timer for 4 minues and the speed to 3 to allow the 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 resealable freezer weight plastic bag.) Combine 1⁄3 cup olive oil and Italian seasoning and let stand while dough rises. Line 2 baking sheets with parchment paper. Punch dough to deflate and divide into 24 equal portions (about 2¼ ounces each). Roll each into a 12-inch 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. Twenty to thirty minutes before baking, preheat oven to 350°F. Brush lightly with herbed olive oil mixture. If desired, sprinkle each with ½ teaspoon of the optional Parmesan cheese. Place in preheated 350°F 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. 22