Yeast Rolls
Yield
12 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
yeast, active dry
|
*
|
| 1 ½ | cups |
water
warm |
|
| 3 ¼ | cups |
all-purpose flour
|
|
| 3 ¼ | ounces |
milk, skim, (non fat) powder
non fat |
|
| 5 ¾ | ounces |
sugar
|
|
| ¾ | cup |
vegetable oil
plus 2 tablespoons |
|
| 2 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
yeast, active dry
|
*
|
| 355 | ml |
water
warm |
|
| 769 | ml |
all-purpose flour
|
|
| 93.9 | ml/g |
milk, skim, (non fat) powder
non fat |
|
| 166.2 | ml/g |
sugar
|
|
| 177 | ml |
vegetable oil
plus 2 tablespoons |
|
| 591 | ml |
water
|
|
Directions
For best results have everything at room Temp.
Dissolve yeast in warm water and let stand 5 mins.
Place all dry ingredients in mixing bowl, blend with dough hook 2 mins.
Add oil and blend at low speed 2 mins.
Add 68x water mix at low for one min.
Add dissolved yeast and mix on low 2 mins.
Knead dough on medium speed for 8 minutes or until smooth and elastic.
Place dough in warm area to rise for about 1 hour.
Punch down.
Form rolls from dough by pinching off 2 oz. pieces and shaping.
Place rolls on lightly oiled sheet pans in rows of 10 down and 5 across.
- Place in warm area (90x) until double in size 30 to 50 minutes 11. Bake until lightly browned (350x 18 to 20 mins)
- Brush lightly with melted butter.
