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Add a photoServings: 12
Ingredients
- 1 c. BOILING WATER
- 3/4 c. NONFAT DRY Lowfat milk Pwdr
- 2 tsp SALT
- 1/2 c. SUGAR
- 1/2 c. BUTTER Or possibly MARGARINE
- 1 pkt 4 ounce. YEAST
- 1 c. Hot WATER
- 7 c. SIFTED FLOUR
Directions
- POUR BOILING WATER OVER Lowfat milk Pwdr AND SALT IN A BOWL. WHISK Till SMOOTH.
- Fold in SUGAR AND BUTTER. Cold TO ROOM TEMPERATURE. SPRINKLE YEAST OVER Hot WATER IN A LARGE MIXING BOWL. BEAT IN 1 C. FLOUR. COVER AND LET STAND FOR 15 Min. Add in THE COOLED Lowfat milk TO THE YEAST Mix. BEAT IN BY HAND Sufficient FLOUR TO MAKE A SOFT DOUGH. Add in FLOUR 1 C. AT A TIME. TURN DOUGH OUT ONTO A FLOURED SURFACE AND KNEAD BRISKLY FOR 3 Min. SHAPE DOUGH INTO A BALL AND PLACE IN A WELL BUTTERED BOWL. TURN DOUGH TO COAT ALL SIDES AND COVER WITH CLOTH. LET RISE IN A Hot PLACE Till DOUBLED IN SIZE. PUNCH DOUGH DOWN AND KNEAD ON A FLOURED SURFACE FOR 3 Min. LET RISE AGAIN Till DOUBLED IN BULK. PUNCH DOWN. ROLL OUT DOUGH ON FLOURED SURFACE TO 1/2" THICKNESS. CUT WITH BISCUIT CUTTER AND PLACE ROUNDS ON UNGREASED COOKIE SHEETS, 1 1/2" APART. COVER WITH A CLOTH AND LET RISE IN A Hot PLACE Till DOUBLED IN BULK. NEAR THE END OF RISING, PREHEAT OVEN TO 3750F. PLACE ROLLS IN OVEN AND BAKE FOR 12 TO 15 Min.
- NOTE: ROLLS ARE ABOUT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 12 servings | |
| Calories 371 | |
| Calories from Fat 74 | 20% |
| Total Fat 8.4g | 11% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 452mg | 19% |
| Potassium 104mg | 3% |
| Total Carbs 64.74g | 17% |
| Dietary Fiber 2.0g | 7% |
| Sugars 9.31g | 6% |
| Protein 8.13g | 13% |
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