29 Sep Homemade Yeast Rolls
Homemade Yeast Rolls
A renal-friendly bread that tastes good
- 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.