Recipe by Cooking Light July 1995

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

Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve 1 teaspoon sugar and yeast in warm water, and let stand 5 minutes. Place remaining sugar, 1 1/4 cups all-purpose flour, whole-wheat flour, and salt in food processor, and pulse 2 times. With food processor on, add yeast mixture, milk, oil, and egg through food chute; process until dough leaves sides of bowl and forms a ball. Process an additional minute (dough will be sticky).

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  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of 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 top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and let rest 5 minutes.

  • Coat 12 muffin cups with cooking spray. Divide dough into 12 equal portions. Divide each portion into 3 pieces; shape each piece into a ball. Dip balls in melted margarine; place 3 balls in each muffin cup. Cover and let rise 45 minutes or until doubled in bulk. Uncover dough; bake at 400° for 15 minutes or until browned. Remove from pans, and serve warm.

Nutrition Facts

128 calories; calories from fat 21%; fat 3g; saturated fat 0.6g; mono fat 1.5g; poly fat 0.6g; protein 3.9g; carbohydrates 21.8g; fiber 1.8g; cholesterol 19mg; iron 1.3mg; sodium 118mg; calcium 16mg.
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