Dinner Rolls

Oxmoor House
Use a reduced-calorie stick margarine that is 41% to 60% oil for this recipe.
3 dozen (serving size: 1 roll)


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1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 cups warm water (105° to 115°)
4 1/2 to 5 cups all-purpose flour, divided
2 tablespoons sugar
1 teaspoon salt
6 tablespoons reduced-calorie stick margarine, softened
1/4 cup all-purpose flour
Cooking spray


1. Combine yeast and warm water; let stand 5 minutes. Combine yeast mixture, 1 cup flour, sugar, salt, and margarine; beat at medium speed of an electric mixer 2 minutes. Stir in 3 1/2 to 4 cups flour to make a soft dough.

2. Sprinkle 1/4 cup flour over work surface. Turn dough out onto surface; knead until smooth and elastic (about 10 minutes). Place in a large bowl coated with cooking spray; turn to coat top. Cover; let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

3. Punch dough down; divide into thirds. Divide and shape each third into 12 balls. Arrange balls evenly in three 8-inch square baking pans coated with cooking spray. Cover and let rise in a warm place, free from drafts, 40 minutes or until doubled in bulk.

4. Preheat oven to 375°.

5. Bake rolls at 375° for 20 minutes or until golden.

Created date

April 2008

Nutritional Information

Calories 69
Caloriesfromfat 18 %
Fat 1.4 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.6 g
Carbohydrate 12.3 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 84 mg
Calcium 0.0 mg