Mom's 60 Minute Herb Rolls
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Mom's 60 Minute Herb Rolls calories by ingredient
Introduction
I calculated this recipe using rosemary, mostly because I had some on hand. At other times, I've use lots of different herbs. Just go with your favorite. This recipe was also calculated using unsalted butter. Obviously that could affect the sodium content. I calculated this recipe using rosemary, mostly because I had some on hand. At other times, I've use lots of different herbs. Just go with your favorite. This recipe was also calculated using unsalted butter. Obviously that could affect the sodium content.Number of Servings: 24
Ingredients
-
4 to 5 cups flour
3 Tbsp. sugar
1 tsp. salt
herbs of choice
2 Tbsp. yeast (2 pkg.)
1 cup nonfat milk
1/2 cup water
1/2 cup butter, margarine, or shortening
1 egg
1/2 cup squash
Directions
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.
