Herbed Refrigerator Rolls
Source of Recipe
unknown source
Herbed Refrigerator Rolls
2 packages dry yeast
1 c. warm water (105-115deg.)
2 T. honey
4 c. all-purpose flour divided
1/4 c. instant nonfat dry milk powder
1-1/2 t. salt
1 t. dried whole tarrgon
1 t. dried whole thyme
1 t. dried whole dillweed
2 T. olive oil
1 egg lightly beaten
Vegetable cooking spray
1 T. water
1 egg white lightly beaten
Dissolve yeast in warm water in a large bowl.
Add honey; let stand 5 minutes.
add 3-3/4 cups flour and next 7 ingredients, stirring to form a soft dough.
Place dough in a large airtight container coated with cooking spray; turn to coat top.
Refrigerate up to 24 hours; dough will double in bulk.
Turn dough out onto a lightly floured surface.
Knead dough 7 to 8 times; add enough of remaining flour, 1 T. at a time, to
prevent dough from sticking to hands.
Divide dough in half; cut each portion into 15 pieces.
Shape each piece into a 6 inch rope; carefully tie each rope into a knot.
Place knots on a baking sheet coated with cooking spray.
Let rise, uncovered, in a warm (85deg.) free from drafts, 1 hour or until doubled in bulk.
Combine water and egg white; gently brush over rolls.
Bake at 400 deg. for 10 minutes or until golden.
Serve warm.
yields 2-1/2 dozen (serving size: 1 roll).
NOTE: Calories 76 (15% from fat) Protein 2.4 g, Fat1.3 g (sat. 0.2g)
Mono 0.8g, poly 0.2g, carb 13.5 g, Fiber 0.6 g, chol 7 mg.
Iron 0.9mg, sodium 127 mg. Calcium 19 mg.
UNKNOWN SOURCE.
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