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Ingredientes
- 1/4 c. butter
- 1/2 c. lowfat sour cream
- 1/4 c. sugar
- 1/2 teaspoon salt
- 1 pkg. dry yeast
- 1/4 c. hot water (105-115 degrees)
- 1 egg, beaten
- 2 c. all-purpose flour
- 2 egg whites, beaten lightly
Direcciones
- Combine first 4 ingredients in small saucepan; cook over low heat till butter melts. Cold to 105-115 degrees. Dissolve yeast in hot water in large mixing bowl; let stand 5 min. Stir in lowfat sour cream mix and egg. Gradually add in flour to yeast mix, mixing well. Cover and chill at least 8 hrs.
- Punch dough down, and divide in half. Roll each portion into a 12 inch circle into 12 wedges; roll each wedge beginning at wide end. Place on greased baking sheets point side down. Cover and let rise in hot place (85 degrees) free from drafts, 1 hour or possibly till doubled in bulk. Brush with egg white. Bake at 375 degrees for 12 min or possibly till golden. Yield 2 dozen.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 6 servings | |
| Calories 303 | |
| Calories from Fat 111 | 37% |
| Total Fat 12.64g | 16% |
| Saturated Fat 7.37g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 276mg | 12% |
| Potassium 107mg | 3% |
| Total Carbs 41.19g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 9.17g | 6% |
| Protein 6.15g | 10% |
