Homemade Break-apart dinner rolls
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 139.4
- Total Fat: 3.4 g
- Cholesterol: 7.6 mg
- Sodium: 34.3 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 3.0 g
- Protein: 4.0 g
View full nutritional breakdown of Homemade Break-apart dinner rolls calories by ingredient
Introduction
Rolls (and general bread making) is very easy once you give it a try. It's simply, healthier than store bought and very rewarding to eat bread that you've made yourself. Removing ingredients used in mass production such as high fructose corn syrup and hydrogenated oils really improves the quality of the food. Rolls (and general bread making) is very easy once you give it a try. It's simply, healthier than store bought and very rewarding to eat bread that you've made yourself. Removing ingredients used in mass production such as high fructose corn syrup and hydrogenated oils really improves the quality of the food.Number of Servings: 12
Ingredients
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* Active Dry Yeast, 1 packet
* Water, tap, 1 cup Warm, appx. 120 degrees
* Honey, 2 tbsp
* Flour, White unbleached, 1 cup
* White Whole wheat flour, 2 cup
* Butter or Margarine, melted (nutritional value according to BUTTER)
* Garlic Salt/Pepper if desired.
Directions
I like to use a stainless steel bowl, but glass would work well too.
* Disolve packet of yeast in 1 cup of warm water.
* Add honey to yeast & water to disolve. (Use less honey if making garlic rolls)
* Let sit 5-10 minutes to activate yeast.
* Add both flours, salt if desired and butter (less or more according to taste. When I do butter rolls I use full 3Tbsp when I do garlic rolls I use only about 1Tbsp) Fully incorporate wet and dry ingredients by kneading dough by hand or by mixer (using dough attachment). Add more flour if needed so dough is not sticking to hands. Form into ball and place in bowl sprayed with cooking oil (I use Canola Spray) Turn dough so it has a nice light coating of oil as well.
*Cover with towel and let rise, until double size. Appx 20 minutes for rapid rise yeast, 40 minutes for regular yeast.
Punch dough down in bowl and knead a little more to get all air bubbles out.
*Take dough out of bowl and place on lightly floured surface. Split dough in half, into as even pieces as possible. Split those halves into half.
Take each quarter of dough and split into thirds. The easiest way to do this is to make an "ok" symbol with your finger and thumb and squeeze "closed" to break off dough. It's easy fun for kids to do this!
*You should have 12 even size dough balls.
*Spray muffin tin with cooking spray.
* Split each dough ball into 3 pieces, roll into balls and place all 3 in each muffin tin.
*Fill all 12 tins with dough balls and place in COLD oven. Turn oven on to 325-350 degree oven. I like to use 325 for these rolls, 350 for a bread loaf.
*Set timer for 18 minutes. Check rolls after 10 to make sure they are not cooking too quickly. 18 minutes should make them like Brown and Serve rolls, not quite done, but almost, another 4-5 minutes should finish them off. I like to make these the morning of a holiday or big dinner gathering and then warm them right before dinner.
For a really pretty look, brush each roll with a mixture of egg white and 1tsp water before baking to give a nice, finished glossy look. Or you can brush with melted butter the last few minutes of baking.
Makes 12 servings. (Or 6, 2 for everyone!)
Number of Servings: 12
Recipe submitted by SparkPeople user DESIREE_D.
* Disolve packet of yeast in 1 cup of warm water.
* Add honey to yeast & water to disolve. (Use less honey if making garlic rolls)
* Let sit 5-10 minutes to activate yeast.
* Add both flours, salt if desired and butter (less or more according to taste. When I do butter rolls I use full 3Tbsp when I do garlic rolls I use only about 1Tbsp) Fully incorporate wet and dry ingredients by kneading dough by hand or by mixer (using dough attachment). Add more flour if needed so dough is not sticking to hands. Form into ball and place in bowl sprayed with cooking oil (I use Canola Spray) Turn dough so it has a nice light coating of oil as well.
*Cover with towel and let rise, until double size. Appx 20 minutes for rapid rise yeast, 40 minutes for regular yeast.
Punch dough down in bowl and knead a little more to get all air bubbles out.
*Take dough out of bowl and place on lightly floured surface. Split dough in half, into as even pieces as possible. Split those halves into half.
Take each quarter of dough and split into thirds. The easiest way to do this is to make an "ok" symbol with your finger and thumb and squeeze "closed" to break off dough. It's easy fun for kids to do this!
*You should have 12 even size dough balls.
*Spray muffin tin with cooking spray.
* Split each dough ball into 3 pieces, roll into balls and place all 3 in each muffin tin.
*Fill all 12 tins with dough balls and place in COLD oven. Turn oven on to 325-350 degree oven. I like to use 325 for these rolls, 350 for a bread loaf.
*Set timer for 18 minutes. Check rolls after 10 to make sure they are not cooking too quickly. 18 minutes should make them like Brown and Serve rolls, not quite done, but almost, another 4-5 minutes should finish them off. I like to make these the morning of a holiday or big dinner gathering and then warm them right before dinner.
For a really pretty look, brush each roll with a mixture of egg white and 1tsp water before baking to give a nice, finished glossy look. Or you can brush with melted butter the last few minutes of baking.
Makes 12 servings. (Or 6, 2 for everyone!)
Number of Servings: 12
Recipe submitted by SparkPeople user DESIREE_D.
Member Ratings For This Recipe
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SNOWETAL
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SHELLY_LYNN