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Ingredients
- 1 pkt dry active yeast - (1/4 ounce)
- 1 c. hot water - (abt 110 degrees)
- 1/2 c. sugar
- 1 x egg beaten
- 2 tsp salt
- 1 c. lowfat milk scalded, but cooled to hot
- 6 ounce melted butter divided
- 5 c. flour plus more as needed
Directions
- In a standing mixing bowl with dough hook, dissolve yeast in hot water. Let sit till lightly foamy, then stir in sugar and add in egg, salt, hot lowfat milk, and 4 ounces of the butter. Slowly add in 5 c. flour, adding more as needed to make an elastic dough. Mix well, then roll out to floured surface and knead dough for about 5 min.
- Place dough in buttered bowl, cover with towel, and set in a hot place to rise till double in bulk, about 1 hour.
- Lightly oil a 6-c., 3-inch muffin tin pan. Punch down dough and form dough into 1-inch balls. Place 3 balls in each muffin tin. Fill muffin pan, cover with towel, and allow to rise an additional 1/2 hour.
- Preheat oven to 425 degrees.
- Brush with remaining melted butter. Bake in preheated oven for 10 to 15 min, till golden.
- This recipe yields 24 to 30 rolls.
- Yield: 24 to 30 rolls
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 814g | |
| Calories 1793 | |
| Calories from Fat 1276 | 71% |
| Total Fat 145.03g | 181% |
| Saturated Fat 90.32g | 361% |
| Trans Fat 0.0g | |
| Cholesterol 564mg | 188% |
| Sodium 5813mg | 242% |
| Potassium 609mg | 17% |
| Total Carbs 115.27g | 31% |
| Dietary Fiber 1.5g | 5% |
| Sugars 113.04g | 75% |
| Protein 17.88g | 29% |
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