Crusty Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
- 1 teaspoon salt
- 1 package (1/4 ounce) active dry yeast
- 1 tablespoon sugar
- 2 egg whites
- 3-1/2 to 4 cups all-purpose flour
- 2 tablespoons shortening
- cornmeal
- 1 cup warm water (110° to 115°)
- Carbohydrate 0.171383611111111 g
- Cholesterol 0.398613104337608 mg
- Fat 0.723555225999698 g
- Fiber 0.0149305559264289 g
- Protein 0.315843055555556 g
- Saturated Fat 0.287868239966767 g
- Serving Size 1 1 serving (4g)
- Sodium 149.976778072655 mg
- Sugar 0.156453055184682 g
- Trans Fat 0.0369687677217646 g
- Calories 8 calories
Directions In a bowl, dissolve yeast in water. Add shortening, sugar, salt and 1 cup flour; beat until smooth. Add egg whites; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be stiff). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Punch dough down; divide into 24 pieces and shape into balls. Sprinkle greased baking sheets with cornmeal. Place rolls 2 in. apart on baking sheets. Cover and let rise until doubled, about 30 minutes. Place a large shallow pan filled with boiling water on lowest rack in oven. Bake rolls on middle rack at 425degrees for 10-11 minutes or until golden brown. Yield: 2 dozen. Originally published as Crusty Rolls in Reminisce September/October 1999, p45 Nutritional Facts One roll equals 90 calories, 1 g fat (0 saturated fat), 0 cholesterol, 102 mg sodium, 17 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch. Print Add to Recipe Box Email a Friend
