Light Wheat Dinner Rolls
- Number of Servings: 24
Ingredients
4.5-teaspoons yeast2-1/4 cups warm water (110 degrees F)½-cup brown sugar, unpacked1-teaspoon salt1 Tbsp Lecithin1 egg, beaten2-¼-cups whole-wheat flour2-½-cups all-purpose flour
In a large bowl, dissolve yeast and sugar in warm water. Let stand until bubbly, about 10 minutes. This process guarantees your yeast is good.
Mix salt, Lecithin, egg, and whole-wheat flour into yeast mixture. Stir in all-purpose flour, ½-cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2-dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F. Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
NOTE:
If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.
Number of Servings: 24
Recipe submitted by SparkPeople user MRSWEIBULL.
Mix salt, Lecithin, egg, and whole-wheat flour into yeast mixture. Stir in all-purpose flour, ½-cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat.
Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
Grease 2-dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F. Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
NOTE:
If you would like to freeze the rolls, bake for 8 minutes, remove from the oven, allow to cool, bag, and freeze. Then when ready to use, thaw and finish the baking process.
Number of Servings: 24
Recipe submitted by SparkPeople user MRSWEIBULL.
Nutritional Info Amount Per Serving
- Calories: 103.0
- Total Fat: 0.7 g
- Cholesterol: 8.9 mg
- Sodium: 101.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 1.8 g
- Protein: 3.3 g
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