Mom's 60 Minute Herb Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 to 5 cups flour3 Tbsp. sugar1 tsp. saltherbs of choice2 Tbsp. yeast (2 pkg.)1 cup nonfat milk1/2 cup water1/2 cup butter, margarine, or shortening1 egg1/2 cup squash
Combine 3 1/2 cups flour, sugar, salt, herbs, and dry yeast in bowl. Attach bowl* and dough hook. Turn to Speed 2 and mix for 1 minute.
Combine milk, water, and butter in a suacepan. Heat over low, until liquids are very warm (120F to 130F) Butter does not need to melt. Turn to Speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix one minute. Add squash and egg. Mix one minute. Continue on Speed 2 adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes. Knead dough on Speed 2 for 7 to 10 minutes, or until dough is smooth and elastic. Stop.
Place in a greased bowl, turning to grease top. Cover; place bowl in pan of water at about 98F. Let rise 15 minutes until doubled. Turn dough out onto floured board. Divide in half and shape. Cover; let rise in slightly warm oven (about 90F) for 15 minutes or until doubled in bulk. Bake at 425F for 12 minutes, or until done. Remove from baking pan and cool on wire racks.
*Recipe was designed for a Kitchen-Aid mixer.
Makes 24 rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Combine milk, water, and butter in a suacepan. Heat over low, until liquids are very warm (120F to 130F) Butter does not need to melt. Turn to Speed 2 and gradually add liquid to flour mixture, about 30 seconds. Mix one minute. Add squash and egg. Mix one minute. Continue on Speed 2 adding remaining flour, 1/2 cup at a time, as needed. Mix until dough clings to hook, about 5 minutes. Knead dough on Speed 2 for 7 to 10 minutes, or until dough is smooth and elastic. Stop.
Place in a greased bowl, turning to grease top. Cover; place bowl in pan of water at about 98F. Let rise 15 minutes until doubled. Turn dough out onto floured board. Divide in half and shape. Cover; let rise in slightly warm oven (about 90F) for 15 minutes or until doubled in bulk. Bake at 425F for 12 minutes, or until done. Remove from baking pan and cool on wire racks.
*Recipe was designed for a Kitchen-Aid mixer.
Makes 24 rolls.
Number of Servings: 24
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 145.5
- Total Fat: 4.4 g
- Cholesterol: 19.4 mg
- Sodium: 106.7 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.0 g
- Protein: 3.6 g