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.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 950 ml flour (whole wheat)
- 180 ml flour (all-purpose)
- 18 ml yeast (dry active)
- 240 ml non-fat dry milk powder
- 350 ml warm water
- 80 ml oil
- 44 ml sugar (or honey)
- 2 eggs, large (or 4 egg whites)
- 5 ml salt
Make it lactose-friendly
- 1 cup non-fat dry milk powder → lactose-free milk, oat milk, or almond milk
Steps
- Wash hands with soap and water.
- Mix 2 1/470 ml 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.
- Turn off mixer, cover, and let dough sit for 10 minutes.
- Add eggs and salt. Turn on mixer. Add remaining flour, 240 ml at a time, until dough begins to form a ball.
- 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.
- Dough may be used immediately or covered and stored in the refrigerator for several days.
- Lightly oil hands and counter top if needed. Shape immediately into rolls. Let rise until very light.
- Bake at 350 °F for 18 to 20 minutes. Do not overbake.
Nutrition (per serving)
| Calories | 106 |
|---|---|
| Protein | 4.0 g |
| Fat | 3.0 g |
| Carbs | 17.0 g |
| Fiber | 2.0 g |
| Sodium | 96 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)