Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Maureen Callahan
Recipe by Cooking Light November 2008

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Recipe Summary

Yield:
12 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

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

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour, orange rind, crushed fennel seeds, 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.

  • Divide dough into 12 equal portions, shaping each into a ball. Arrange dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Cover and let rise 20 minutes or until doubled in size.

  • Preheat oven to 400°.

  • Bake at 400° for 10 minutes or until browned. Cool on baking sheet on a wire rack for 2 minutes. Remove rolls from baking sheet. Serve warm, or cool completely on wire rack.

Nutrition Facts

95 calories; calories from fat 27%; fat 2.9g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.1g; protein 2.1g; carbohydrates 14.8g; fiber 0.7g; cholesterol 8mg; iron 1mg; sodium 119mg; calcium 4mg.
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