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Freeze-And-Bake Rolls |
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Serves: 48 Print this RecipeThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Jayne Duce, Raymond, Alberta 2 (1/4-ounce) packages active dry yeast 1-1/2 cups warm water (110° to 115°) 1/2 cup plus 2 teaspoons sugar, divided 1-1/2 cups warm milk (110° to 115°) 1/4 cup vegetable oil 4 teaspoons salt 7-1/2 to 8-1/2 cups all-purpose flour Butter or margarine, melted In a large mixing bowl, dissolve yeast in water. Add 2 teaspoons sugar; let stand for 5 minutes. Add milk, oil, salt and remaining sugar. Add enough flour to form a stiff dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Divide into four pieces. Cover three pieces with plastic wrap. Divide one piece into 12 balls. To form knots, roll each ball into a 10-in. rope; tie into a knot and pinch ends together. Repeat with remaining dough. Place rolls on greased baking sheets; brush with melted butter. Cover and let rise until doubled, about 20-30 minutes. To serve immediately, bake at 375° for 15-18 minutes. To freeze for later use, partially bake at 300° for 15 minutes. Allow to cool; freeze. Reheat frozen rolls at 375° for 12-15 minutes or until browned. Diabetic Exchanges: one serving (one roll, prepared with skim milk) equals 1-1/2 starch; also, 120 calories, 197 mg sodium, trace cholesterol, 24 gm carbohydrate, 3 gm protein, 1 gm fat. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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