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    NO-KNEAD TARRAGON ROLLS


    Source of Recipe


    "Taste of Home Magazine" 1998
    Exchanges
    Yield: 1 dozen

    2-3/4 c. all-purpose flour. 'divided'
    1 pkg. (1/4 oz.) active dry yeast
    2 T. sugar
    1 T. dried parsley flakes
    1 T. minced fresh tarragon OR 1 tsp. dried tarragon
    1/2 tsp. celery seed
    1/2 tsp. salt (Do Not leave out)
    1 c. warm water (120-F to 130-F)
    Egg substitute equal to 1 egg
    2 T. vegetable oil.

    In a mixing bowl, combine 1-1/2 c. flour and next 6 ingredients. Add water, egg and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 1 minute. Stir in remaining flour. DO NOT KNEAD.

    Cover and let rise in a warm place until doubled, about 30 minutes. Stir dough and spoon into greased muffin tins. Cover and let rise in a warm place until doubled, about 20-30 minutes. Bake at 375-F for 15-18 minutes or until golden brown. Cool on wire racks.

    Nutritional Analysis: One roll equals: 141 calories...104 mg sodium... 0.2 mg cholesterol...24 gm carbohydrate...4 gm protein...3 gm fat ++++ Diabetic Exchanges: 1-1/2 starch...1/2 fat

 

 

 

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