Total Calories: 118
Grease two 8- or 9-inch round cake pans. In large bowl, combine whole wheat flour, potato flakes, brown sugar, salt, anise seed, fennel seed, 1 1/2 teaspoons orange peel and yeast blend well. In small saucepan, heat water, 1/4 cup margarine, instant coffee, molasses and speed until moistened beat 3 minutes at medium speed. Stir in 2 to 2 1/2 cups all-purpose flour until dough pulls cleanly away from sides of bowl.
On floured surface, knead in remaining 1/2 to 1 cup all-purpose flour until dough is smooth and elastic, about 5 minutes. Divide dough in half. Divide each half into 8 equal pieces shape into balls. Place 8 balls in each greased pan. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, about 1 hour.
Heat oven to 375°F. Uncover dough. Bake 20 to 25 minutes or until rolls are golden brown and sound hollow when lightly tapped. Immediately remove from pans place on wire racks. Brush warm rolls with 1 tablespoon margarine sprinkle with 1/2 teaspoon orange peel.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 roll): Calories 180 Protein 5g Carbohydrate 31g Fat 4g Sodium 320mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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