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Back to Breads
This recipe dates back to the early 1960's. If you dearly love the smell of fresh baked bread, you can bake a few
of these rolls every day for about 4-5 days - the dough keeps very well, in the refrigerator, if tightly covered.
Ingredients:
2 pkgs active dry yeast (4 1/2 tsp)
2 cups warm water
1/2 cup sugar
1/4 cup olive oil
1 egg (at room temperature)
6 cups flour, about
Procedure:
In a large bowl, dissolve yeast in warm water, stir in sugar. When the yeast has proofed (frothed), start stirring
in the oil, egg and about half of the flour. Beat well with a spoon or mixer until dough becomes too stif and then work
in enough remaining flour with your hands to make a soft dough. Turn out onto a lightly floured board and knead just
until dough starts to 'round up'. Scrape out your mixing bowl and then lightly grease or spray with nonstick spray and
place the dough in the bowl, lightly covered. Don't forget to grease or spray the topside of the dough also, to keep
it from drying and cracking. Dough needs to rise for 1 to 1 1/2 hours, until double in sizeIf you are going to bake some
or only a few rolls today, cut off what you will use and place the remaining dough in the refrigerator. You will need
to punch down the dough several times, even while in the refrigerator. Meanwhile, the dough you are using today, can
be shaped into rolls and placed in greased pans, cover and allow to rise till doubled, about 1 to 1 1/2 hours. Bake
in preheated 375 F oven for about 12 to 15 minutes.
To use dough out of the refrigerator, take out what you need, form into rolls, place in greased pan, allowing to rise
until double, then bake at 375 F for 12-15 minutes
Serving Size: Based on a yield of 36 rolls per recipe, each roll contains approximately
102 calories, 2.5 g protein, 1.8 g fat (.3 g saturated), 18.6 g carbohydrate, 2.4 mg sodium, 6 mg cholesterol
Diabetic Exchange - 1 bread/starch
About 3 dozen small rolls
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