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Add a photoRaciónes: 10
Ingredientes
- 1/2 c. lowfat milk
- 1/2 c. butter
- 1/3 c. sugar
- 1 teaspoon salt
- 1 pkg. dry yeast
- 1/4 c. lukewarm water
- 1 egg, separated
- 3 whole large eggs, beaten
- 3 1/4 c. flour
Direcciones
- Scald lowfat milk and while hot add in butter, sugar, and salt. COOL TO LUKEWARM. Soften yeast in the water. Add in to LUKEWARM lowfat milk mix. Add in egg yolk and beaten large eggs and stir. Add in flour and beat with wooden spoon for 2 min. Cover and let rise in a warm place (80-85°F) till more than double in bulk, about 2 hrs or possibly less. Stir down and beat (stir) thoroughly. Cover tightly with foil and chill overnight. Preheat oven to hot (425°F of if cooking with other things no lower than 375°F).Stir dough down and turn out onto a lightly floured board. Cut off slightly less than 1/4 of dough and reserve. Cut remaining dough into sixteen pcs and form into balls of equal size. Place in well-greased brioche or possibly muffin pans. Cut the smaller piece of dough into sixteen pcs and shape into smooth balls. Make indents with finger in each large ball and place small ball in indentation.
- Beat egg white with 1/4 tsp water and brush tops of roll, sprinkle with sugar. Let rise in a warm place till double in bulk, about one hour. Bake on bottom shells of oven till brown, 10 to 20 min. (Watch carefully, rolls should be lightly brown on top or possibly they will be overcooked).
- Makes 16 rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 10 servings | |
| Calories 290 | |
| Calories from Fat 103 | 36% |
| Total Fat 11.66g | 15% |
| Saturated Fat 6.57g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 332mg | 14% |
| Potassium 104mg | 3% |
| Total Carbs 38.7g | 10% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.56g | 5% |
| Protein 7.39g | 12% |
