Yield: 18 Rolls
|4 cups||Bread flour|
|3 tablespoons||Vegetable oil|
|1 \N||Egg; lightly beaten|
|1 pack||Dry yeast|
|\N x||Vegetable cooking spray|
MM BY IRIS GRAYSON
"In this recipe, the machine simply mixes the dough and allows it to rise in anticipation of your final shaping and baking." Follow manufacturer's instructions for placing first 7 ingredients into bread pan; select dough cycle, and start bread machine. Remove dough from machine (do not bake).
Turn dough out onto a lightly floured surface, and knead 30 seconds.
Cover dough, and let rest 10 minutes. Punch dough down, and divide into 18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 degrees F.), free from drafts, 20 minutes. Uncover and bake at 400 degrees for 13 minutes or until browned. Remove rolls from pans, and serve warm or at room temperature. Yield: 1½ dozen (serving size: 1 roll).
PER SERVING: calories 152 (18% from fat); protein 4.1g; fat 3.1g (sat 0.6g, mono 0.8g, poly 1.4g); carb 26.4g; fiber 0.1g; chol 12mg; iron 1.5mg; sodium 167mg; calc 6mg.
FROM: COOKING LIGHT magazine, Jan/Feb 1996.
From: Iris Grayson Date: 10 Jan 96