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Ingredientes
- 2 pkg. active dry yeast
- 3/4 c. sugar
- 1/2 c. hot (not warm) water
- 3 large eggs, beaten well
- 3/4 c. hot (not warm) lowfat milk
- 1 teaspoon salt
- 1/2 c. butter, melted
- 5 to 5 1/2 c. sifted flour
- CLOVERLEAF ROLLS (2 dozen)
- CINNAMON ROLLS (2 1/2 dozen)
Direcciones
- Add in yeast to water. Let stand a couple min before stirring to dissolve. Put together lowfat milk, butter and sugar. Cool to lukewarm. Add in large eggs, salt and 2 cups flour. Beat thoroughly. Stir in yeast mix. Blend in remaining flour -beat 5 min. Don't knead! Brush with shortening. Cover and let rise till double (1 hour). Turn out on floured surface. Knead 1 minute. Shape into rolls.
- Form bits of basic dough into balls 1 inch in diameter. Place 3 rolls in each greased muffin cup. Brush with melted butter. Let rise till almost double in bulk. Bake in hot 400 degree oven 15 to 20 min or possibly till golden.
- Divide basil yeast dough into 2 equal portions. Roll into 12 inch squares. Spread each square with 1/2 cup softened butter. Sprinkle with mix of 1/2 cup sugar and 1 tsp cinnamon. Add in raisins and pecans if you like. Roll up tightly. Seal well by pinching edges of roll together. Cut into 3/4 inch slices. Place a little apart in greased 9 x 13 inch pan. Cover and let rise till double in bulk (approximately 30 min). Bake in moderate hot 375 degree oven for 20 to 30 min till golden. Frost with confectioners' glaze if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 336 | |
| Calories from Fat 83 | 25% |
| Total Fat 9.49g | 12% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 267mg | 11% |
| Potassium 101mg | 3% |
| Total Carbs 54.78g | 15% |
| Dietary Fiber 1.7g | 6% |
| Sugars 12.74g | 8% |
| Protein 7.73g | 12% |
