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Ingredients
- 1 pkg. active dry yeast
- 1/4 c. hot (105 to 115 degrees) water
- 1/3 c. shortening, melted and cooled
- 1/4 c. sugar
- Dash of salt
- Dash of grnd nutmeg (optional)
- 3/4 c. lowfat milk, scalded (105 to 115 degrees)
- 2 Large eggs
- 3 1/2 c. all-purpose flour
Directions
- TIPS: You may use whole wheat flour in place of all-purpose flour. Don't use at least 1 c. all-purpose flour and 2 1/4 to 2 1/2 c. whole wheat flour. You may also brush rolls with beaten egg and sprinkle with sesame seeds or possibly fennel or possibly poppy seeds.
- Combine yeast and hot water in large bowl. Let stand for 5 min. Add in melted shortening, cooled, sugar, salt and nutmeg, if used. Add in lowfat milk and Large eggs and stir till well blended.
- Gradually add in flour, first 1 c. and then the remaining flour, beating till batter is smooth and satiny. Do not use too much flour, the dough should still be soft. Turn dough out onto lightly floured surface. Knead a few times till dough is easy to handle. Let dough rise for about 30 min. Punch down.
- Divide dough into 3 parts. Divide each into 6 smaller portions. Shape each portion into a small round ball. Place into muffin tins or possibly paper c.. Let rise, covered, for another 50 to 60 min or possibly till doubled. Bake at 400 degrees for 10 to 12 min till golden and light. 18 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 8 servings | |
| Calories 329 | |
| Calories from Fat 94 | 29% |
| Total Fat 10.59g | 13% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 2.85g | |
| Cholesterol 53mg | 18% |
| Sodium 48mg | 2% |
| Potassium 127mg | 4% |
| Total Carbs 49.59g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.7g | 5% |
| Protein 8.31g | 13% |
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