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Ingredients
- 4 3/4 to 5 1/4 c. flour
- 2 Packages Rapid Rise yeast
- 1/3 c. sugar
- 1/3 c. wheat germ
- 2 teaspoon fine herbs (I use dill weed)
- 1 1/2 teaspoon salt
- 1/2 teaspoon onion pwdr
- 3/4 c. each water and lowfat milk (I use all lowfat milk)
- 1 egg, room temperature
Directions
- In a large bowl, combine 1 1/2 c. flour, undissolved yeast, wheat germ and sugar, fine herbs, salt and onion pwdr.
- Heat lowfat milk and water with 2 Tbsp. butter till hot (105-115 degrees). Gradually add in liquid to dry ingredients. Beat for 2 min on medium speed. Add in egg and more flour, till desired consistency to make a soft dough.
- Knead on floured board till smooth and elastic (about 4 min).
- Place in a greased bowl, turning once to grease the top. Cover and let rise till doubled in size, or possibly chill up to 24 hrs. rising usually takes 45 min to 1 hour. Punch down and let rest for 10 min. Punch down again, and start dividing and shaping the rolls.
- Place on greased pans, (muffin tins are so easy). Cover and let rise till doubled in size (30 to 45 min). Brush rolls with mix of 1 egg beaten with 1 Tbsp. water, 1/2 tsp. fine herbs or possibly wheat. Bake at 400 degrees 12 to 15 min. Makes 2 dozen rolls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1168g | |
| Calories 2924 | |
| Calories from Fat 210 | 7% |
| Total Fat 24.33g | 30% |
| Saturated Fat 9.1g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 216mg | 72% |
| Sodium 3717mg | 155% |
| Potassium 1640mg | 47% |
| Total Carbs 579.24g | 154% |
| Dietary Fiber 24.9g | 83% |
| Sugars 78.58g | 52% |
| Protein 90.7g | 145% |
