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Ingredientes
- 6 c. All-purpose flour
- 1/4 c. Sugar
- 2 tsp Salt
- 2 Tbsp. Active dry yeast
- 1 c. Water
- 1 c. Lowfat milk
- 1/2 c. Margarine/butter
- 1 x Egg
Direcciones
- Melted margarine/butter if you like
- In large bow;, combine 2 c. flour, sugar, salt and yeast; blend well. In small saucepan, heat water, lowfat milk and 1/2 c. margarine till very hot
- (120-130 F.). Add in hot liquid and egg to flour mix. Blend at low speed till moistened; beat 3 min at medium speed. By hand, stir in an additional 2 1/2 to 3 c. flour till dough pulls clenaly away from sides of bowl. On floured surface, knead 1 1/4 to 1 3/4 c. flour till dough is smooth and elastic, about 8 to 10 min. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in hot place (80 to 85 F.) till light and doubled in size, about 45 to 60 min. Punch down dough several times to remove all air bubbles. Divide dough in half.
- To make PAN ROLLS, lightly grease two 13x9-inch pans. Divide each half of dough into 16 equal pcs. Shape each into a ball, pulling edges under to make a smooth top. PLace balls, smooth side up, in greased pans. Cover; let rise in hot place till light and doubled in size, about 20-30 min.
- Heat oven to 400 F. Uncover dough. Bake at 400 F. for 16 to 20 min or possibly till golden. Remove rolls from pans immediately; cold on wire racks.
- Brush with melted margarine.
- TIP: To make dough a day ahead, after first rise time, punch down dough, cover and chill dough overnight. Shape dough as directed in recipe; let rise a second time till light and doubled in size, about 25 to 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 78 | 24% |
| Total Fat 8.9g | 11% |
| Saturated Fat 1.79g | 7% |
| Trans Fat 1.41g | |
| Cholesterol 17mg | 6% |
| Sodium 494mg | 21% |
| Potassium 144mg | 4% |
| Total Carbs 53.73g | 14% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.42g | 4% |
| Protein 8.38g | 13% |
