29 Sep Homemade Yeast Rolls
Homemade Yeast Rolls
A renal-friendly bread that tastes good
Prep Time 1 hour 40 minutes
Cook Time 12 minutes
Total Time 1 hour 52 minutes
- 3 1/2 c. all purpose flour
- 1/4 c. sugar
- 1/4 c. margarine or butter soften
- 1 package quick acting dry yeast
- 1/2 c. very warm water 120 to 130°F
- 1/2 c. very warm skim milk cooled to 120 to 130°F
- 1 large egg
Mix 2 cups of flour, the sugar, margarine, yeast in 2 1/2 quart bowl.
Add water, skim milk, and egg.
Beat on a low mixer speed, scraping bowl frequently for 1 minute.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in a greased 2 1/2 quart bowl; turn greased side up.
Cover and let rise in warm place until dough doubles in size, about 1 hour. Dough is ready if indentation remains when touched).
Punch dough down. Cut or roll into shapes.
Brush with margarine or butter.
Cover and let rise until doubles in size. About 30 minutes.
Preheat oven to 400°F.
Bake until golden brown, 12 to 18 minutes.