Dough is made in a Bread Machine on the dough cycle. You can also seperate the dough into 2 pieces and make Italian style bread sticks. And bake the same as the rolls.
Add all ingredients into bread machine bowl in same order as shown above. Set maching on the dough cycle and let mix. After mixing for about 5 minutes check dough and make sure it is not too dry, or too wet and adjust if needed. When dough cycle is finished, and dough has risen, remove from machine onto a floured board and knead a couple of times. Seperate dough into 8 equal pieces and shape into small balls. Place into a parchment paper lined sheet pan, cover with a clean towel place in a warm place with no drafts and let rise for 1 hour. In the meantime set rack in the middle of oven (if you have a pizza stone place on middle rack) place a pan on bottom of oven and set oven to 425° F. When rolls are risen after 1 hour cut a slit on top of all the rolls and place in oven over pizza stone. Empty 1 cup of water into pan on bottom to make steam in oven for a crisp crust. Immediatey close oven and bake for 15 minutes. After 15 minutes test rolls by tapping them and they should have a "hollow" sound. If not done bake in 3 minute increments. Remove from oven and sheetpan and let cool on rack.
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Serving Size: 1 Serving (148g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 387 | ||
Calories from Fat: 17 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 295.7mg | 10 % | |
Potassium 158mg | 4 % | |
Total Carbohydrate 77.3g | 23 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 74.2g | ||
Protein 13.6g | 19 % | |
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: 387
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