Feather Rolls
Whole wheat flour increases the fiber in these dinner rolls. Dough can be used immediately or stored in the refrigerator for several days until you are ready to bake it.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 roll, 1/30 of recipe
108
Calories
4g
Protein
17g
Carbs
3g
Fat
2g
Fiber
3g
Sugar
96mg
Sodium
Saturated Fat 1 g · Cholesterol 14 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
flour, whole wheat
4 cups
flour, all-purpose
3/4 cup
yeast, dry active
1 1/4 tablespoons
non-fat dry milk powder
1 cup
warm water
1 1/2 cups
oil
1/3 cup
sugar (or honey)
3 tablespoons
eggs, large (or 4 egg whites)
2
salt
1 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Mix 2 1/2 cups whole wheat flour, dry yeast, and non-fat dry milk in large mixer bowl. Add water, oil, and sugar (or honey). Mix well 1 to 2 minutes.
- 3
Turn off mixer, cover, and let dough sit for 10 minutes.
- 4
Add eggs and salt. Turn on mixer. Add remaining flour, 1 cup at a time, until dough begins to form a ball.
- 5
Knead for 5 to 6 minutes. Dough should be very soft and manageable. Stiff dough produces heavy, dry rolls. If dough stiffens while mixing, drizzle a little warm water over dough as it kneads.
- 6
Dough may be used immediately or covered and stored in the refrigerator for several days.
- 7
Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light.
- 8
Bake at 350 °F for 18 to 20 minutes. Do not overbake.
Source: USDA MyPlate Kitchen · USDA Supplemental Nutrition Assistance Program (SNAP)
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