Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House March 2006

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Recipe Summary

Yield:
2 dozen (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, milk, and next 4 ingredients in a large bowl. Gradually add 1 cup flour, stirring until smooth. Gradually stir in enough remaining flour to make a soft dough. Place in a bowl coated with cooking spray, turning to coat top, and let stand in a warm place (85°), free from drafts, 15 additional minutes.

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  • Punch dough down; cover and let stand in a warm place (85°), free from drafts, 15 minutes.

  • Turn dough out onto a lightly floured surface; knead 3 or 4 times. Divide dough into 24 pieces; shape into balls. Place in 2 (9-inch) square pans or round pans coated with cooking spray, and let stand in a warm place (85°), free from drafts, 15 minutes.

  • Preheat oven to 400°.

  • Bake at 400° for 15 minutes or until golden. Serve warm.

Source

All-New Complete Step-by-Step Diabetic

Nutrition Facts

92 calories; fat 0.8g; saturated fat 0.2g; protein 3g; carbohydrates 17.7g; fiber 0.7g; sodium 156mg.
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