Flaky Dinner Rolls (recipe)

[Guest guest]

i made these rolls yesterday. they were ok....pretty

spiral tops, but maybe not worth all the work. they

tasted fine, but were a little too hard/crunchy for

dinner rolls.

 

Flaky Dinner Rolls

 

3 tablespoons sugar

1 package dry yeast (about 2 1/4 teaspoons)

1 cup warm fat-free milk (100° to 110°)

3 cups all-purpose flour (about 13 1/2 ounces),

divided

3/4 teaspoon salt

3 tablespoons butter, softened

Cooking spray

 

Dissolve sugar and yeast in warm milk in a large bowl;

let stand 5 minutes. Lightly spoon flour into dry

measuring cups; level with a knife. Add 2 3/4 cups

flour and salt to yeast mixture; stir until a dough

forms. Turn dough out onto a lightly floured surface.

Knead until smooth (about 5 minutes); add enough of

remaining flour, 1 tablespoon at a time, to prevent

dough from sticking to hands (dough will feel slightly

sticky). Cover dough with plastic wrap, and let rest

for 10 minutes.

Roll dough into a 12 x 10-inch rectangle on a lightly

floured baking sheet. Gently spread butter over dough.

Working with a long side, fold up bottom third of

dough. Fold top third of dough over the first fold to

form a 12 x 3-inch rectangle. Cover with plastic wrap;

place in freezer for 10 minutes.

 

Remove dough from freezer; remove plastic wrap. Roll

dough, still on baking sheet (sprinkle on a little

more flour, if needed), into a 12 x 10-inch rectangle.

Working with a long side, fold up bottom third of

dough. Fold top third of dough over the first fold to

form a 12 x 3-inch rectangle. Cover with plastic wrap;

place in freezer for 10 minutes.

 

Remove dough from freezer; remove plastic wrap. Roll

dough, still on baking sheet, into a 12 x 8-inch

rectangle. Beginning with a long side, roll up dough

jelly-roll fashion; pinch seam to seal (do not seal

ends of roll). Cut roll into 12 equal slices. Place

slices, cut sides up, in muffin cups coated with

cooking spray. Lightly coat tops of dough slices with

cooking spray. Cover and let rise in a warm place

(85°), free from drafts, 45 minutes or until doubled

in size.

 

Preheat oven to 375°.

 

Bake dough at 375° for 20 minutes or until golden

brown. Remove from pan, and cool for 5 minutes on a

wire rack. Serve rolls warm.

 

Yield: 12 servings (serving size: 1 roll)

 

NUTRITION PER SERVING

CALORIES 160(18% from fat); FAT 3.2g (sat 1.5g,mono

1.2g,poly 0.2g); PROTEIN 4.2g; CHOLESTEROL 8mg;

CALCIUM 25mg; SODIUM 178mg; FIBER 1g; IRON 1.7mg;

CARBOHYDRATE 28.3g

 

source: Cooking Light, NOVEMBER 2005