Are you looking for a light, super easy, delicious roll? Well, look no further. The November 2008 issue of Cooking Light has just such a roll. What is Thanksgiving without a dinner roll? What is leftovers without the dinner roll to put some turkey between for a roll sandwich? How about slicing your roll and toasting it then putting some turkey between with a little salt and pepper? That is how I enjoy my turkey sandwiches after Thanksgiving day is over.
2 Tablespoons sugar
1 package active dry yeast (about 2-1/2 teaspoons)
2/3 cup warm water (100 – 110 degrees)
3 Tablespoons butter, melted
1-3/4 all purpose flour, divided
1/2 teaspoon salt
1 large egg yolk, lightly beaten (I suggest you omit this, I think my first batch looked bad because of this besides, you don’t need it)
Dissolve sugar and yeast in 2/3 cup warm water in small bowl; let stand 3 minutes. Stir in butter.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1-1/2 cups flour and salt in large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smoth and elastic (about 4 minutes); add enough of remaining flour, 1 tablespoon at a time. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in warm place (85 degrees), free from drafts, 1 hour or til doubled in size. Punch dough down; cover and let rest 5 minutes.
Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.
Preheat oven to 400 degrees.
Gently brush with egg yolk (if you don’t want ugly, don’t do this!) If you must brush, lightly brush with some skim milk. I suggest you leave well enough alone.
Bake at 400 for 13 minutes or until browned (13 minutes worked for me)
Calories: 98, Fat 3.2, Fiber, 0.6 grams