Yield
3 dozen (serving size: 1 roll)

Use a reduced-calorie stick margarine that is 41% to 60% oil for this recipe.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Preheat oven to 375°.

Step 5

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

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