| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Breads |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar, divided |
| 1 |
pk |
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 |
ts |
Salt |
| 1/4 |
c |
Warm 1% low-fat milk, 105 to 115 degrees |
| 1 |
tb |
Vegetable oil |
| 1 |
|
Egg |
|
|
Vegetable cooking spray |
| 1 |
tb |
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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