40 minute dinner rolls
- Number of Servings: 12
Ingredients
2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (110° to 115°) 1/3 cup olive oil 1/4 cup evaporated cane juice 1 Egg 1 teaspoon salt 3 to 3-1/2 cups all-purpose flour unbleached
In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Serving Size: 12
Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 7.5 g
- Cholesterol: 18.1 mg
- Sodium: 248.0 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 1.7 g
- Protein: 4.9 g
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