Light & Fluffy Rolls
These rolls are so light a fluffy they might float right off the dinner table—if you don’t eat them all first!
Prep time:
Baking time:
Makes:
20 rolls
Freezing:
excellent
Ingredients:
2 pkg
Fleischmann’s® Quick-Rise Yeast (2 ¼ tsp/11 mL each)
½ cup
(125 mL)
warm water (110° F-115° F/45° C-56° C)
1 tbsp
(15 mL)
sugar
½ cup
(125 mL)
warm Carnation® Fat Free Evaporated Milk (110° F–115° F/45° C–56° C)
⅓ cup
(75 mL)
All-Vegetable Shortening
2
eggs
2 tsp
(10 mL)
salt
3 ½–4 cups
(875 mL–1 L)
Five Roses® All Purpose Flour, divided
Directions:
- In a large mixing bowl, dissolve yeast in water and sugar. Let stand for 10 minutes until doubled in size. Add evaporated milk, shortening, eggs, salt and 3 cups (750 mL) flour.
- Beat on medium speed for 2 minutes. Stir in just enough flour to form a soft dough. Mixture will be sticky. Do not knead. Cover and refrigerate overnight.
- Grease 20 muffin cups. Punch dough down. Turn onto a lightly floured surface; divide into 20 portions about 2 oz (56 g) each. Divide each portion in half and shape into balls. Place 2 balls side by side in each muffin cup.
- Lightly cover with plastic wrap or a dish towel and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 375º F (190º C). Bake 12-15 minutes until golden brown. Remove from pan onto wire racks. Variations:
- Mix in 2 tbsp (30 mL) chopped fresh rosemary and 1 tbsp (15 mL) chopped garlic when making the dough.
- Add 1 cup (250 mL) sharp cheddar cheese when making the dough.
- Brush tops of rolls with beaten egg. Sprinkle pumpkin and sunflower seeds on dough in muffin cups (any kinds of seeds will work).
- Dough can be braided or twisted.
Nutrition Facts | |
---|---|
1 Roll (1.6 oz) | |
Calories | 134 |
Protein | 4.5g |
Fat | 4.8g |
Carbohydrate | 18.2g |
Fibre | 0.6g |
Sodium | 243mg |
Cholesterol | 19mg |