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Yeast Rolls

Diabetic.Foodie's picture
  Dry yeast 1
  Sugar replacement 2 Teaspoon
  Salt 2 Teaspoon
  Margarine 1 Teaspoon, melted
  Warm water 3⁄4 Cup (12 tbs)
  Warm water 3⁄4 Cup (12 tbs)
  Flour 3 1⁄2 Cup (56 tbs)
  Egg 1 , well beaten

Soften yeast in the 1/4 c. (60 mL) warm water.
Allow to rest for 5 minutes.
Combine sugar replacement, salt, margarine, and the 3/4 c. (190 mL) warm water; stir to mix.
Add 1 c. (250 mL) of the flour; beat well.
Blend in yeast mixture and the egg.
Add remaining flour; mix well.
Knead gently until dough is smooth; cover.
Allow to rise for 1 hour.
Punch down.
Allow to rest for 10 minutes.
Shape into 36 rolls.
Place on greased cookie sheet or in greased muffin tins.
Allow to rise until doubled in size, about 1 1/2-2 hours.
Bake at 400°F (200°C) for 20 to 25 minutes, or until golden brown.

Recipe Summary

Difficulty Level: 
Main Dish

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