Wednesday, January 16, 2013

Light & Buttery Dinner Rolls

You know those recipes you keep coming back to?  The classics, that are just good, no matter what?  These dinner rolls are definitely one of "those" recipes for me.  It's a recipe adapted from one my mother gave to me (perhaps that's why I like it so much?).  I've tried others, but these remain a favorite, and we go through at least a batch a week at our house.  And as an added bonus, they're only 99 calories each, which make them a great accompaniment to soup (particularly Beef & Barley or Judy's Chicken Noodle Soup), especially on a cold winter day.   

Light & Buttery Dinner Rolls
Adapted from a family recipe
Printer-friendly copy

200 ml warm water (about 100 degrees)
1 Tbsp. Red Star Quick Rise yeast
3 cups all-purpose or bread flour
1 tsp. salt
1 Tbsp. granulated sugar
2 Tbsp. Splenda
1 large egg
3 Tbsp. Land O' Lakes Light Butter, melted (plus additional for optional brushing, if desired) 

Place warm water in the bowl of a stand mixer and sprinkle the yeast over the surface of the water.  Let stand for about five minutes, until the yeast begins to form bubbles.  Add the flour, salt, sugar, Splenda, egg, and melted butter, and mix on low for 3 to 5 minutes using the flat beater attachment.  After mixing, remove the bowl from the mixer, cover with a flour sack towel, and place in a warm area to rise for about 1 hour.  After the dough has risen, remove it from the bowl and place on a well-floured surface.  Divide the dough into 16 equal portions.  Roll the dough into balls with your hands and place in a 11 x 7 or 9 x 13 pan sprayed with non-stick cooking spray.  Cover again with the flour sack towel and place in a warm area to rise for 45-60 minutes.  Pre-heat oven to 350.  After rolls have risen a second time, bake for 25-30 minutes until golden.  Remove from oven and brush the tops with additional melted light butter, if desired.

Serves:  16, 1 roll each
Calories:  99 per roll

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