Monday, January 10

Whole Wheat Rolls was the WINNER!

1 Tbsp. active dry yeast (1 envelope)
1 tsp. + 1/3 c. sugar
1/2 c. warm water (115 degrees)
1/2 c. butter, softened (I've been using a butter substitute for baking! Check out what I use)
1/2 c. skim milk, warm (115 degrees)
1 egg
3/4 tsp. salt
4 c. whole wheat flour

1.Dissolve yeast, 1 tsp. sugar and warm water in a bowl. Add butter, milk, egg, salt & 1/3 c. sugar & 2 c. flour. Beat until smooth. Stir in remaining flour 1/2c. at a time. You may not use a total of 4 c.
2. Knead on a flour surface (works great in a Kitchen Aide) about 8 min. Place in a  greased bowl, turning to get it all covered in oil. Cover and place in a super warm place. Let rise for about 1 hr or until doubled in size.
3.Punch down dough. On a floured surface divide in half. Roll each portion into a 12in. circle. Cut using a pizza cutter into 12 triangles (just like a pie or pizza) Starting w the wide end roll up into a crescent shape.
4. Cover and let rise another 30 min.
5. Bake at 350 for 10-12 min.
This was taken after Ken & I got into them. Recipe makes 24 rolls

Nutritional Info: 1 roll= 2 WW pts
107 cal.
2 Fat g
19 carbs
3 g Fiber
(This may be a little off. But it would be fewer cal. & fewer fat grams. When converting this recipe I couldnt find the actual butter sub. that I use which is lower in cal & fat than butter. But keep in mind if you use real butter calories, fat & pts value goes up)

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