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Vegetable Dinner Rolls

Healthycooking's picture
Vegetable Dinner Rolls has a fine taste. Vegetable Dinner Rolls gets its taste from vegetables blend with flour and eggs. Vegetable Dinner Rolls is inspired by many food joints worldwide.
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  All bran cereal 1 Cup (16 tbs) (Kellogg's)
  Sugar 2 Tablespoon
  Active dry yeast   Ounce (1 Package)
  Dried basil leaves 1 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Margarine 2 Tablespoon
  Egg whites 2
  Shredded zucchini 1 Cup (16 tbs)
  Shredded carrots 1⁄2 Cup (8 tbs)
  Sliced green onions 1⁄4 Cup (4 tbs)
  Non stick cooking spray 1
  Sesame seeds 2 Teaspoon

Stir together flours.
Set aside.
In large mixing bowl, combine Kellogg's® All-Bran® cereal, 1 cup flour mixture, sugar, yeast, basil and salt.
Set aside.
Heat water and margarine until very warm (115° to 120°F).
Add water mixture and egg whites to cereal mixture.
Beat on low speed with electric mixer 30 seconds or until thoroughly combined.
Increase speed to high and beat 3 minutes longer, scraping bowl frequently.
Mix in vegetables.
By hand, stir in enough remaining flour to make sticky dough.
Cover loosely.
Let rise in warm place (80° to 85°F) until doubled in volume.
Stir down batter.
Portion evenly into 12 (2 1/2 inch) muffin pan cups coated with nonstick cooking spray.
Sprinkle with sesame seeds, if desired.
Let rise in warm place until doubled in volume.
Bake at 400°F about 17 minutes or until golden brown.

Recipe Summary

Side Dish

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Vegetable Dinner Rolls Recipe