Prep: 20 minutes Chill: 8 hours Rise: 45 minutes Bake: 10 minutes

Recipe by Oxmoor House January 1997

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Recipe Summary

Yield:
3 dozen.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine yeast, warm water, and 1 teaspoon sugar in a 1-cup liquid measuring cup; let stand 5 minutes. Combine remaining sugar, milk, oil, and salt in a small saucepan; cook over medium heat until sugar dissolves, stirring occasionally. Cool to 115°. Add yeast mixture to milk mixture, stirring well with a wire whisk.

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  • Place 6 cups flour in a large bowl. Gradually add liquid mixture to flour, stirring to make a stiff dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Let stand at room temperature 10 minutes. Cover and refrigerate at least 8 hours. (Dough may remain in refrigerator up to 5 days.)

  • To make rolls, sprinkle remaining 1 tablespoon flour over work surface. Punch dough down; turn out onto floured surface, and knead 2 or 3 times. Divide dough into thirds. Working with 1 portion at a time, shape dough into 12 balls. Place balls in a 9-inch round cakepan coated with cooking spray. Repeat procedure with remaining portions of dough.

  • Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 400° for 10 to 12 minutes or until golden. Coat rolls lightly with cooking spray.

Source

Cooking Light The Lazy Gourmet

Nutrition Facts

111 calories; calories from fat 17%; fat 2.1g; saturated fat 0.4g; mono fat 0g; poly fat 0g; protein 3.2g; carbohydrates 19.5g; fiber 0.6g; cholesterol 0mg; iron 0mg; sodium 104mg; calcium 0mg.
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