Source:

Category: Breads

Classifications:

Qty Measure Ingredient

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1 (1/4 oz) packag active dry yeast

1/3 cup plus 1 teas sugar, divided

1 1/2 cups warm water (110*-115*), divided

1/2 cup butter or margarine, melted

2 eggs

1/4 cup instant nonfat dry milk powder

1 1/4 teaspoons salt

5 1/2 to 6 cups all-purpose flour

Instructions: In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add butter, eggs, milk powder, slat, 3 cups flour and remaining sugar and water. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining 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 1-1/2 hours. Punch dough down. Divide into 27 pieces; shape into balls. Pace 18 balls in a greased 13-in x 9-in x 2-in baking pan and remaining balls in a greased 9-in square baking pan. cover and let rise until doubled, about 45 minutes. Bake at 375* for 17-20 minutes or until golden brown. Cool on wire racks.

Staging:

Variations:

Background: Note: Yield: 27 rolls.

DIABETIC EXCHANGES: One roll (prepared with margarine) equals 1-1/2 starch, 1 fat; also, 142 calories, 156 mg sodium, 16 mg cholesterol, 23 gm carbohydrate, 4 gm protein, 4 gm fat.

Serves: 0

Yields: 27 rolls

Food Exchanges: