| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
36 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites, slightly |
|
|
Beaten |
| 1/2 |
c |
Oil, * see note |
| 1/2 |
c |
Sugar |
| 1 |
|
Yeast, not instant |
| 1 |
t |
Salt |
| 4 |
c |
Flour |
INSTRUCTIONS
Canola or safflower oil is preferred. For a healthier roll, use half
wheat flour and half all-purpose flour. Sprinkle yeast into 1/4 cup
warm water. Let stand 5-10 minutes to soften. 2. Using a large mixing
bowl, beat egg whites slightly and add the oil and sugar; blend. Add
yeast, salt and 1 cup warm water. Stir in flour gradually, using a
wire whisk or wooden spoon to mix well. 3. Refrigerate dough at least
overnight, but it may be left in refrigerator for several days. 4.
Shape dough into 36 balls or into shape you prefer. Place on a lightly
floured surface and let rise for 2 hours. 5. Preheat oven to 375
degrees and bake rolls for 10 minutes (longer if you have made larger
rolls). Serve immediately. Recipe By : Jo Anne Merrill File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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