Here's a convenient roll recipe you'll turn to again and again. We stripped a significant amount of fat from this recipe and still have a dough that would make Grandma jealous. It's so supple you can shape it any way you want.
2 packages dry yeast (about 4 1/2 teaspoons)
1/4 cup warm water (105° to 115°)
4 1/2 cups bread flour, divided
1 3/4 cups low-fat or nonfat buttermilk
1/3 cup sugar
2 tablespoons stick margarine or butter, softened
1 1/2 teaspoons salt
How to Make It
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, 2 cups flour, and next 4 ingredients in a large bowl; beat with a wooden spoon 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Punch dough down; cover and chill at least 8 hours.
Punch dough down; turn out onto a lightly floured surface, and knead 3 or 4 times. Divide dough in half; shape each portion into 16 (2-inch) balls. Place balls in two 9-inch square pans coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough is doubled in bulk.
Preheat oven to 375°.
Bake rolls at 375° for 12 minutes or until golden.
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