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In a 2C measure, combine yeast, 1/2 c water and 1 tsp sugar. Let sit 10 minutes to proof. In food processor, combine flour, 1/2 c sugar, salt and baking powder. Process a few seconds to mix. Combine 1 c water, oil, egg and beat. Combine water mixture with yeast mixture and slowly pour into processor while it is running. Stop as soon as liquid is all in and ingredients are blended. Dough will be very stiff, moist and sticky. Greast a very large bowl and dump in dough. Cover with plastic wrap and let rise until double - usually about 3 hours. Do not punch down. Flour a large sheet of wax paper or your normal work surface. Dump dough onto flour. Dust all over with flour. With sharp knife, cut small amounts of dough from pile. Add just enuf flour to eliminate stickiness. Shape into little buns and place in 2 greased 9x13" pans. If you make em the right size, you should get 24 total. Cover each pan with plastic and let raise until they reach the top of your pans - 6 to 8 hours. Remove plastic and bake 10-16 minutes at 350. If you think about the time it takes, work backwards, and find a convenient start time. I put down the first dough at 7PM, make up the rolls at 10:30-11:00pm, go to bed and bake them at 7:00AM before leaving for work. Nifty. Posted to EAT-L Digest by Sheri Matheson
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 49 (4%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 443.2mg||15 %|
|Potassium 270.5mg||7 %|
|Total Carbohydrate 320.1g||94 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 317.3g|
|Protein 9.2g||13 %|
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Calories per serving: 1316
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