Bakery Dinner Rolls

recipe
Brushing the dough with egg yolk creates a shiny golden glaze on these standard yeast rolls. Though we bake them in muffin tins for uniformity, you can also bake them directly on a baking sheet.
2

Has potential

Yield:

12 servings (serving size: 1 roll)

Recipe from

Cooking Light

Nutritional Information

Calories 98
Caloriesfromfat 29 %
Fat 3.2 g
Satfat 1.9 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 14.7 g
Fiber 0.6 g
Cholesterol 25 mg
Iron 1 mg
Sodium 120 mg
Calcium 4 mg

Ingredients

2 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
2/3 cup warm water (100° to 110°)
3 tablespoons butter, melted
7.9 ounces all-purpose flour (about 1 3/4 cups), divided
1/2 teaspoon salt
Cooking spray
1 large egg yolk, lightly beaten

Preparation

1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.

3. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.

4. Preheat oven to 400°.

5. Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cool in pan on a wire rack for 2 minutes. Remove rolls from pan. Serve warm, or cool completely on wire rack.

Orange-Fennel Rolls: Add 1 1/2 teaspoons grated orange rind and 1 teaspoon crushed fennel seeds to flour mixture. Omit egg yolk glaze. Arrange 12 dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Bake at 400° for 10 minutes or until browned. Yield: 12 servings (serving size: 1 roll).

CALORIES 95 (27% from fat); FAT 2.9g (sat 1.8g, mono 0.8g, poly 0.1g); PROTEIN 2.1g; CARB 14.8g; FIBER 0.7g; CHOL 8mg; IRON 1mg; SODIUM 119mg; CALC 4mg

Note:

Maureen Callahan,

November 2008
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