Wholesome Sandwich Rolls
1/2 cup rolled oats
1/3 cup wheat germ
1/3 cup unprocessed bran
1 cup water
1 cup plain yogurt
1/4 cup vegetable oil
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup packed light brown sugar
2 packages Fleischmann’s® Active Dry Yeast — * see notes
2 teaspoons salt
2 eggs — at room temperature
Wheat germ or rolled oats — for topping
In large bowl, combine rolled oats, bran and wheat germ; reserve.
Heat water, yogurt and vegetable oil to boiling; pour over oat mixture.
Cool to 125ş to 130şF, about 45 minutes.
Meanwhile, in small bowl combine 1 cup flour, sugar, undissolved yeast and
salt. Add to grain mixture (cooled to 125ş to 130şF). Beat 2 minutes at
medium speed of electric mixer, scraping bowl occasionally. Add 1 egg;
beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough. Knead on lightly
floured surface until smooth and elastic, about 5 minutes. Place in
greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in bulk, about 45 minutes.
Divide dough into 12 pieces. Roll each piece into 4 1/2 × 3-inch oblong.
Roll up tightly from wide end. Pinch seam to seal; taper ends. Place 2
inches apart on greased baking sheets. Cover; let rise in warm, draft-free
place until doubled in bulk, about 40 minutes.
With sharp knife make three diagonal slashes, 1/4-inch deep, on each roll.
Lightly beat remaining egg; brush on rolls. Sprinkle with wheat germ or
rolled oats if desired. Bake at 375şF for 25 to 30 minutes, until done.
Remove from pans; cool on wire racks.
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Loaf Option: Divide dough in half. Roll each half to 7 × 12-inches. Roll
up from short end. Pinch seam and ends to seal. Place seam side down in
greased 8 1/2 × 4 1/2 × 2 1/2-inch loaf pans. Let rise and bake as
directed above.
Yield:
“12 rolls”
Per serving: 319 Calories (kcal); 7g Total Fat; (19% calories from fat); 9g Protein; 55g Carbohydrate; 34mg Cholesterol; 380mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
Southwestern Herb Rolls
3 1/2 cups all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons instant toasted onions
2 tablespoons sugar
2 packages Fleischmann’s Rapid Rise Yeast
1 teaspoon oregano (leaves)
1 teaspoon salt
1 cup water
1/4 cup butter or margarine
1 4-ounce jar diced pimientos — undrained
2 teaspoons whole cumin seed
In large bowl, combine 1 1/2 cups flour, 2 tablespoons cheese, onions,
sugar, undissolved yeast, oregano and salt. Heat water, 2 tablespoons
butter and pimientos (with liquid) until very warm (125ş to 130şF). Add to
dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high
speed. With spoon, stir in enough remaining flour to make stiff batter.
Cover; let rest 10 minutes.
Stir batter down; spoon into 12 greased 2 1/2-inch muffin cups, filling
cups 3/4 full. Melt remaining butter; brush on rolls; cover. Place large,
shallow pan on counter; half-fill with boiling water. Place muffin cups on
wire rack over pan; let rise 10 minutes.
Sprinkle rolls with remaining cheese and cumin seed. Bake at 400şF for 15
minutes or until done. Remove rolls from cups; cool on wire rack.
Yield:
“12 rolls”
Per serving: 186 Calories (kcal); 5g Total Fat; (22% calories from fat); 5g Protein; 31g Carbohydrate; 11mg Cholesterol; 242mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Sour Cream Posey Rolls
2 1/2 cups all-purpose flour (2 1/2 to 3 cups)
2 tablespoons sugar
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup sour cream
1/3 cup water
1/4 cup butter or margarine — cut into pieces
2 eggs
Sesame or poppy seeds
In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
Heat sour cream, water and butter until very warm (120ş to 130şF); stir
into dry ingredients. Stir in 1 egg and enough remaining flour to make
soft dough. Knead on lightly floured surface until smooth and elastic,
about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 12 equal pieces; roll each piece to smooth ball. Place
balls on greased baking sheet; cover. Place large, shallow pan on counter;
half-fill with boiling water. Place baking sheet on pan. Let rise 20
minutes.
With scissors, make six snips (3/4-inch deep) around outside edge of each
roll. Beat remaining egg; brush on rolls. Sprinkle with sesame seed. Bake
at 400şF for 12 to 15 minutes or until done. Remove from sheet; cool on
wire rack.
Yield:
“12 rolls”
Per serving: 170 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g Protein; 23g Carbohydrate; 46mg Cholesterol; 143mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Refrigerator Crescent Rolls
5 cups all-purpose flour — * see note
1/3 cup sugar
2 packages Fleischmann’s® Rapid Rise Yeast
1 teaspoon salt
3/4 cup milk
3/4 cup butter or margarine
1/2 cup water
3 eggs
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and
salt. Heat milk, butter and water until warm (105ş to 115şF). Gradually
add to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes
at high speed. With spoon, stir in enough remaining flour to make very
stiff batter. Grease top of dough; cover tightly with plastic wrap.
Refrigerate batter for 2 hours or up to 2 days.
Punch dough down; divide in half. On floured surface, roll each to 15-inch
circle. Cut each circle into 12 pie-shaped wedges. Roll up wedges from
wide ends and curve to form crescents. Place rolls, with points down, on 2
large greased baking sheets. Cover; let rise in warm, draft-free place
until doubled in size, about 30 to 45 minutes.
Lightly beat remaining egg; brush on rolls. Bake at 375şF for 15 minutes
or until done, switching positions of sheets halfway through baking.
Remove from sheets; cool on wire racks.
Yield:
“24 rolls”
Baking Time:
“0:15″
Per serving: 171 Calories (kcal); 7g Total Fat; (36% calories from fat); 4g Protein; 23g Carbohydrate; 40mg Cholesterol; 159mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Parker House Rolls
3/4 cup warm water (105ş to 115şF)
2 packages Fleischmann’s® Active Dry Yeast
3/4 cup warm milk (105ş to 115şF)
1/3 cup sugar
1/4 cup plus 2 tablespoons butter or margarine — softened
1 1/2 teaspoons salt
4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups)
1 egg
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining warm water, warm milk, sugar, 1/4 cup
butter, salt and 2 cups flour; blend well. Stir in egg and enough
remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each half to 12-inch square, about 1/4-inch thick. With sharp knife,
cut each square into six (12- × 2-inch) strips. Cut each strip into three
(4- × 2-inch) rectangles. Melt remaining butter; brush on rectangles.
With dull edge of knife, crease each rectangle slightly off center; fold
at crease. Arrange in rows, slightly overlapping, on large greased baking
sheet, with shorter side of each roll facing down. Allow 1/4-inch of space
between each row. Cover; let rise in warm, draft-free place until almost
doubled in size, about 30 to 45 minutes.
Bake at 400şF for 15 minutes or until done. Remove from pan; cool on wire
rack.
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Shaping Parker House Rolls: Roll dough to square; cut into strips. Cut
strips into rectangles; brush with butter. With dull edge of knife, crease
each slightly off-center; fold at crease. Arrange in rows, overlapping, on
baking sheet with shorter side of each facing down.
Yield:
“36 rolls”
Baking Time:
“0:15″
Per serving: 85 Calories (kcal); 2g Total Fat; (18% calories from fat); 2g Protein; 15g Carbohydrate; 9mg Cholesterol; 107mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
Overnight Cornmeal Rolls
5 1/2 cups all-purpose flour (5 1/2 to 6 1/2 cups)
1 cup plus 2 to 3 tablespoons yellow cornmeal
2 packages Fleischmann’s® Active Dry or Rapid Rise
Yeast
1 teaspoon salt
2 cups plain yogurt
1/2 cup water
1/3 cup vegetable oil
1 egg white
lightly beaten with
1 tablespoon water
In large bowl, combine 2 cups flour, 1 cup cornmeal, undissolved yeast and
salt. Heat yogurt, water and oil until warm (105ş to 115şF). Gradually add
to dry ingredients; beat 2 minutes at medium speed of electric mixer,
scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high
speed , scraping bowl occasionally. With spoon, stir in enough remaining
flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8
minutes. Place in greased bowl, turning to grease top. Cover with plastic
wrap; refrigerate 2 to 24 hours.
Remove from refrigerator. Punch dough down. Remove to lightly floured
surface; divide dough into 16 equal pieces.* Shape each piece into smooth
ball. Place on 2 large greased baking sheets sprinkled with 1 tablespoon
cornmeal each. Cover; let rise in warm, draft-free place until doubled in
size, about 30 to 60 minutes.
With sharp knife, make four (1/16-inch deep) cuts in crisscross fashion on
each roll. Brush with egg white mixture and sprinkle with remaining
cornmeal. Bake at 375şF for 25 to 30 minutes or until done; switch
positions of sheets halfway through baking for even browning. Remove from
sheets; cool on wire racks.
Yield:
“16 rolls”
Per serving: 251 Calories (kcal); 6g Total Fat; (22% calories from fat); 7g Protein; 41g Carbohydrate; 4mg Cholesterol; 153mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : *TO MAKE BREAD BOWLS:
Prepare dough and refrigerate as directed. Divide dough into eight
equal pieces; shape and let rise as directed. Brush with egg white
mixture and sprinkle with remaining cornmeal. Bake at 375şF for 30
minutes or until done. Slice and remove top third of each roll;
reserve. Remove bread from center of each roll, leaving a 1/2-inch
shell (save center of rolls for bread crumbs or croutons). Just
before serving, place bowls and lids on baking sheets in 375şF
oven for 10 minutes to crisp. Fill bowls with chili or stew;
replace lids and serve promptly.