Source:

Category: Breads

Classifications:

Qty Measure Ingredient

------------------------------------------------------------

1 1/2 cups whole wheat flour

3 1/4 cups all-purpose flour, divided

2 1/4 oz pkgs active dry yeast

2 teaspoons salt

1/2 teaspoon baking soda

1 1/2 cups (12oz) plain yogurt

1/2 cup water

3 tablespoons butter or margarine

2 tablespoons honey

Instructions: In a mixing bowl, combine whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda. In a saucepan over low heat, heat yogurt, water, butter and honey to 120* - 130*. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into 24 pieces. "Roll each piece into a 9-in rope. To form S-shaped rolls, coil each end of rope toward center in opposite directions. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 15 minutes or until golden brown. Spray tops with nonstick cooking spray while warm. Cool on wire racks. Yield: 2 dozen.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One roll (prepared with margarine and nonfat yogurt) equals 1 starch, 1/2 fat; also, 98 calories, 231 mg sodium, 31 mg cholesterol, 18 gm carbohydrate, 3 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: