Recipe also works well in my bread machine. Make rolls by putting the dough cycle on bread machine, divide into rolls, cover with damp towel and put in warm place for final rising. Dough should double in size. Cut baking time to 15 - 20 minutes.
In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125F). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes.
Roll dough (or stretch and pat) to 12- ? 8-inch rectangle. Roll up from short side as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9- ? 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 350F oven for 40 minutes or until done. Remove from pan to wire rack to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (57g)|
|Recipe Makes: 12|
|Calories from Fat: 30 (21%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 17.6mg||5 %|
|Sodium 8.4mg||0 %|
|Potassium 161.4mg||4 %|
|Total Carbohydrate 24.8g||7 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 20.7g|
|Protein 5.2g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.