Scald milk then pour over butter. Stir in sugar and salt.
Let cool to luke warm and then add yeast mixture.
Mix flour in 1/4 cup at a time until doughy.
Let stand for 10 minutes to allow dough to dry slightly. Continue to knead flour in 1/4 cup at a time for at least 5 minutes until dough is no longer glossy and only slightly adhesive (like a baby's behind.)
Let dough rise until double in size (approximately 30 minutes.) Knead down and let rise again.
Lightly grease a cookie sheets. Pinch off bottoms and tops and place on cookie sheet with tops resting on the bottoms. (Bottoms should be the size of a racket ball and the tops should be slightly smaller).
Let rise in pan covered with wax paper or Saran wrap.
Bake in oven preheated to 375 degrees for 15 to 20 minutes or until desired brownish is reached.
Whole Wheat option: Use a soft berry not a hard wheat, add a tablespoon of Dough Enhancer and 2 tablespoons of gluten to help rise. Baking time will be slightly longer.
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|Serving Size: 1 Roll (78g)|
|Recipe Makes: 12|
|Calories from Fat: 58 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.8mg||5 %|
|Sodium 45.4mg||2 %|
|Potassium 97.9mg||3 %|
|Total Carbohydrate 51.8g||15 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 50g|
|Protein 6g||9 %|
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: 290
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