Try this Two-Tone Rolls recipe, or contribute your own.
Suggest a better descriptionThaw both bread doughs. Cut each one in half crosswise. On a lightly floured surface roll one piece of white dough into an 8x6-inch rectangle. Set off to side. Roll one piece of the wheat dough into an 8x6-inch rectangle. Place the white dough on top of the wheat dough. Roll the two together to a l0x8-inch rectangle. Cut into eight l0-inch strips. Shaping one dinner roll at a time, on a lightly floured surface, roll each piece into a 12-inch rope. Tie in a loose knot, leaving two long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place two inches apart on greased baking sheet. Repeat with remaining halves of doughs and a second baking sheet. Let rise about 20 minutes or until almost double. Brush with milk. Bake in 375 oven 12 to 15 minutes or until lightly browned. Makes 16 rolls. Posted to MC-Recipe Digest by Gr8seeksM8@aol.com on Feb 14, 1998
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Serving Size: 1 Serving (61g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 31 | ||
Calories from Fat: 11 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 25.1mg | 1 % | |
Potassium 91.9mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 2g | 3 % | |
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: 31
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