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Add a photoServings: 10
Ingredients
- 14 ounce lukewarm lowfat milk
- 1 Tbsp. sugar
- 1 pkt instant yeast
- 2 Tbsp. extra virgin olive oil
- 2 1/3 c. unbleached bread flour
- 1 c. whole wheat flour
- 2 tsp salt
- 1/2 c. fine cornmeal
Directions
- In a medium bowl mix together sugar and half the lowfat milk and whisk in yeast. Let stand till slightly foamy (about 5 min). In the food processor or possibly mixer with dough hook, combine all dry ingredients. Combine extra virgin olive oil with remaining lowfat milk.
- Add in liquid to dry ingredients and work on low speed till blended. Add in extra virgin olive oil and remaining lowfat milk and continue to blend. Dough should be worked till smooth and not sticky on low speed. Amount of liquid may need adjusting depending on the humidity and other factors. If dough seems too sticky then add in a little flour and knead till smooth and elastic. If kneading by hand, the process should take about 8-10 min.
- Place in a slightly oiled medium bowl and cover till doubled (about 1 1/2 hrs).
- Divide dough into 10 equal pcs. Shape each into a ball and transfer to a baking sheet lined with parchment paper or possibly dusted with cornmeal. Cover with a tea towel and let proof for about 30 min or possibly till doubled in bulk.
- Bake in a 375 degree F. oven for about 35 min or possibly till golden brown and hollow sounding when tapped on bottom.
- Makes about 10 medium rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 233 | |
| Calories from Fat 35 | 15% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 485mg | 20% |
| Potassium 166mg | 5% |
| Total Carbs 41.69g | 11% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.6g | 2% |
| Protein 7.66g | 12% |
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