Light Low Cal Yeast Rolls Food

LIGHT LOW CAL YEAST ROLLS

Steps:

• IN a small bowl combine the warm water and yeast,stir and let stand for 10 minutes.
• In a large bowl combine 1 Celsius flour, sugar and salt.In a small saucepan 11/2 tablespoons butter, the sour cream and milk and just barely heat to melt butter then remove from heat and allow to set 2 minutes.
• Add the yeast mixture to the sour cream mixture and stir slightly.
• Add the wet mixture to the flour mixture and mix using stand mixer for 1minute.
• Add the egg slightly beaten or not to dough mixture and remaining 11/8 c.flour to mixture to form a soft dough that leaves the sides of bowl and has a nice sheen to it mixing for 3-4 minutes.
• Add extra flour as needed to allow dough to form in mixer.Remove dough to lightly floured surface and knead for 6-7 times.
• Spray a bowl with oil and place dough in bowl and cover tight to rise for 1 hour.
• Punch down and remove dough to flour surface and form balls by pulling med. pieces of dough and place in muffin pan or baking pan and cover and allow to rise for 25 minutes.
• Uncover and place rolls in 380 degree oven for 22-25 minutes until brown(ovens may vary for temperature so adjust between 370-380).
• Position the oven rack the second from bottom shelf.Remove and baste with soft butter and serve.

FEATHERLIGHT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

HOMEMADE YEAST ROLLS

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 stick of the butter in a small saucepan, then bring to a boil and cook until there are light brown specks in the butter, 3 to 4 minutes. Pour the browned butter into a small bowl and whisk in the sugar until dissolved. Whisk in the milk; the mixture should be lukewarm, around 110 degrees F. Next, whisk in the active dry yeast. Set aside until foamy, 5 minutes.
• In a large bowl, mix together the flour and salt. Make a well in the center, add the eggs and whisk the eggs together with a fork. Pour the browned butter mixture into the well. Using a fork, gradually incorporate the flour into the liquids. Continue stirring just until a shaggy dough comes together. Transfer to a lightly floured work surface and knead with floured hands until the dough becomes very smooth, about 5 minutes.
• Lightly grease a large bowl with olive oil. Add the dough, turning it once to coat. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour.
• Punch down the dough. Melt the remaining 1/2 stick of butter and use half of that to grease the bottom and sides of a 9-by-13-inch baking dish. Divide the dough into thirds and divide each third into 10 balls. To create smooth tops: roll each ball between your palms, and then stretch the dough across the top of the ball, pinching the excess at the bottom.
• Place the dough balls, seam-side down, in the prepared baking dish -- 5 to the short side, 6 to long side. Cover and let rise until slightly puffy, 30 minutes. Brush the tops with the remaining butter and sprinkle generously with flaky sea salt.
• Bake until the tops are golden brown and the rolls sound hollow when lightly tapped, 15 to 17 minutes. Serve warm.

EASY YEAST ROLLS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, egg, oil, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide into four portions. Divide and shape each portion into 12 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Tuck ends under. Place 2 in. apart on greased baking sheets. Cover; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 15-20 minutes or until golden brown. Remove from pans to wire racks.

LIGHT WHEAT ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Mix sugar, salt, 1/4 cup melted butter, egg, and whole wheat flour into yeast mixture. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough, cover, and let rise in warm place until doubled again, about 30 minutes.
• Grease 2 dozen muffin cups. Punch down dough, and divide into two equal portions. Roll each into a 6x14 inch rectangle, and cut rectangle into twelve 7x1 inch strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
• Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown. Remove from oven, and brush again with melted butter.

LIGHT AND FLUFFY YEAST ROLLS

Steps:

• Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy.
• Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg.
• Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well.
• Grease pan.
• Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled.
• Preheat oven to 400.
• Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm.
• Enjoy!

MOM'S YEAST ROLLS

Steps:

• Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
• Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
• Punch down and let rise 30 more minutes or until doubles.
• Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

BLENDER YEAST ROLLS

Steps:

• In a blender, combine the warm milk, yeast, sugar, eggs and oil. Cover and process on low speed for 30 seconds or until blended.
• In a large bowl, combine the flour and salt. Add the yeast mixture and stir with a spoon until combined. Cover and let rise in a warm place until doubled in size, about 30 minutes.
• Stir dough down. Fill greased muffin cups half full. Cover and let rise ntil doubled, about 30 minutes.
• Bake at 350 for 18-20 minutes or until golden.
• Serve warm.