No-knead Rolls
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | Active dry yeast | |
| 1 1/4 | c | Milk |
| 1/2 | c | Butter |
| 1/4 | c | Sugar |
| 1 | t | Salt |
| 1 | Egg | |
| 1 1/4 | c | All purpose whole wheat |
| flour |
INSTRUCTIONS
In large mixing bowl, mix the 2 cups flour and yeast with a wooden spoon. In saucepan, combine milk, butter, sugar and salt; cook over medium heat, stirring frequently, until butter almost melts and mixture is warm (115 degrees). Pour warm mixture over flour mixture. Add egg and beat at low speed with electric mixer for 30 seconds; beat at high speed for 3 minutes. Gradually stir in the 1 1/4 cups whole wheat flour (or all-purpose as a substitute); beat with wooden spoon till smooth. Cover dough in bowl with greased waxed paper. Put bowl in a warm place to rise for 1 hour or till dough is doubled. Beat dough with a wooden spoon. Let rest 5 minutes. Grease 20 muffin cups with shortening. Drop batter, with a spoon, into muffin pans, filling them about 1/2 way. Cover with greased waxed paper and let rise in warm place 30 minutes or till doubled. Remove waxed paper. Bake in a 400 degree oven for 12-15 minutes or until golden. Cool in pan 5 minutes. Remove and cool on rack or serve. Makes 20 rolls. Recipe from 1981 "Avon Winter Fun Guide". Posted to KitMailbox Digest by Paula Thompson <paulat@adaptsol.com> on Jul 20, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 3848
Calories From Fat: 965
Total Fat: 109.9g
Cholesterol: 454.4mg
Sodium: 2567.2mg
Potassium: 1293.8mg
Carbohydrates: 613.5g
Fiber: 19.4g
Sugar: 67.5g
Protein: 91.6g