Whole Wheat Refrigerator Roll Dough Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
1 1/3 cup: Lukewarm water,
1 tbsp: Brown sugar,
1/2 tbsp: Lite salt or less or none,
1 tbsp: Canola oil,
1 each: Egg white,
2 cup: White flour,
2 cup: Whole wheat flour,
Directions:
So handy to have in the refrigerator, with only a short rising time
remaining. This versatile dough can be used for rolls one night and
pizza the next. To Prepare Dough For Refrigeration: Dissolve yeast in
warm water and combine with dried potatoes and brown sugar. Add lite
salt, oil and egg white. Stir in 1 cup white flour and 2 cups whole
wheat flour. Mix in enough additional white flour(1/2 to 1 cup) to
make the dough easy to handle. Knead on floured board until dough is
smooth and elastic. Place in lightly oiled bowl(large enough for
dough to double). Cover tightly and refrigerate at least 8 hours and
not more than five days. Two Hours Before Serving: Remove from
refrigerator. Shape into rolls and allow to rise 30-45 minutes or
until doubled in size. Bake in 350 degree oven for 20-25 minutes
until lightly browned. Makes 18 rolls OTHER USES For Calzones: Remove
dough from refrigerator and roll out in circles. For filling,see
Calzones. For Pizza Crust: Divide in half. Pat onto two lightly oiled
baking sheets. Let rise 15 minutes. Cover with pizza sauce,
vegetables and grated low-fat cheese and bake in 350 oven 25 minutes.
Makes two crusts.
~------------------------------------------------------
~------------- ~-- 1 roll calories 106,protein 3.5 gm,carb. 20.9
gm,total fat 1.2 gm,CSI Units 0.2,dietary fiber 2.2 gm,sodium 26
mg,potassium 123 mg,calcium 9 mg,iron 0.9 mg
~------------------------------------------------------
~------------- ~ The New American Diet by Connor & Connor
Source from luhu.jp
remaining. This versatile dough can be used for rolls one night and
pizza the next. To Prepare Dough For Refrigeration: Dissolve yeast in
warm water and combine with dried potatoes and brown sugar. Add lite
salt, oil and egg white. Stir in 1 cup white flour and 2 cups whole
wheat flour. Mix in enough additional white flour(1/2 to 1 cup) to
make the dough easy to handle. Knead on floured board until dough is
smooth and elastic. Place in lightly oiled bowl(large enough for
dough to double). Cover tightly and refrigerate at least 8 hours and
not more than five days. Two Hours Before Serving: Remove from
refrigerator. Shape into rolls and allow to rise 30-45 minutes or
until doubled in size. Bake in 350 degree oven for 20-25 minutes
until lightly browned. Makes 18 rolls OTHER USES For Calzones: Remove
dough from refrigerator and roll out in circles. For filling,see
Calzones. For Pizza Crust: Divide in half. Pat onto two lightly oiled
baking sheets. Let rise 15 minutes. Cover with pizza sauce,
vegetables and grated low-fat cheese and bake in 350 oven 25 minutes.
Makes two crusts.
~------------------------------------------------------
~------------- ~-- 1 roll calories 106,protein 3.5 gm,carb. 20.9
gm,total fat 1.2 gm,CSI Units 0.2,dietary fiber 2.2 gm,sodium 26
mg,potassium 123 mg,calcium 9 mg,iron 0.9 mg
~------------------------------------------------------
~------------- ~ The New American Diet by Connor & Connor
Source from luhu.jp
Tags
: breads