| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Breads | 12 | Servings | |
INGREDIENTS
| 2 | T | Sugar, divided |
| 1 | Dry yeast | |
| 1/4 | c | Warm water, 105 to 115 |
| degrees | ||
| 1 1/2 | c | All-purpose flour, divided |
| 1 | c | Whole-wheat flour |
| 1/2 | t | Salt |
| 1/4 | c | Warm 1% low-fat milk, 105 to |
| 115 degrees | ||
| 1 | T | Vegetable oil |
| 1 | Egg | |
| Vegetable cooking spray | ||
| 1 | T | Margarine, melted |
INSTRUCTIONS
Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes. Place remaining sugar, 1-1/4 cups all- purpose flour, whole-wheat flour, and salt in food processor, and pulse 2 times. With food processor on, add yeast mixture, milk, oil, and egg through food chute; process until dough leaves sides of bowl and forms a ball. Process an additional minute (dough will be sticky). Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 5 minutes. Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Divide each portion into 3 pieces; shape each piece into a ball. Dip balls in melted margarine; place 3 balls in each muffin cup. Cover and let rise 45 minutes or until doubled in bulk. Uncover dough; bake at 400 degrees for 15 minutes or until browned. Yield: 1 dozen (serving size: 1 roll). Per serving: 128 Calories; 3g Fat (20% calories from fat); 4g Protein; 22g Carbohydrate; 15mg Cholesterol; 108mg Sodium Serving Ideas : Remove from pans, and serve warm. Recipe by: Cooking Light, Jul/Aug 1995, page 74 Posted to MC-Recipe Digest V1 #435 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 130
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 15.7mg
Sodium: 121.6mg
Potassium: 41.9mg
Carbohydrates: 22.3g
Fiber: <1g
Sugar: 2.4g
Protein: 3.4g