* Exported from MasterCook *
Rolls, Herb Onion
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tsp rapid rise yeast -- or instant yeast, (20 mL)
1 tsp salt -- (5 mL)
1 1/2 cups whole wheat flour -- (375 mL)
1 tsp dried basil -- (5 mL)
1 tsp dried oregano -- (5 mL)
1/2 tsp dried tarragon -- (2 mL)
2 Tbsp honey -- (30 mL)
1/4 cup canola oil -- (60 mL)
1 cup warm skim milk -- (250 mL)
1 cup warm water -- (250 mL)
1/2 cup chopped green onion -- (125 mL)
2 cups all-purpose flour -- (500 mL)
Quick and easy bread-making without having to wait for several
risings of the dough.
Thoroughly oil 18 muffin pan cups.
In large mixing bowl, combine yeast, salt whole wheat flour, basil,
oregano and tarragon. Mix to combine ingredients.
In second bowl, whisk together honey, canola oil, milk and water. Add
to dry ingredients along with chopped green onion and beat slowly to
combine ingredients.
While beating, add all-purpose flour to make soft dough. If dough is
sticky, add more all-purpose flour to get the right consistency.
Continue to beat slowly or knead by hand for 5 to 6 minutes. Cover
dough and allow to rest for 10 minutes.
Divide dough into 18 equal size pieces. Form into balls and place
into prepared muffin cups. Cover with clean cloth and allow rolls to
rise in warm place for 25 minutes or until rolls have doubled in size.
Bake at 375F (190C) for 18 to 20 minutes or until rolls sound hollow
when lightly tapped. Remove rolls from pan and cool on wire rack.
Cal 120, Fat 4g, Carb 20g, Sod 140mg, Fiber 2g, Pro 4g
S(Internet address):
"https://www.canolainfo.org/recipes/herb-onion-rolls";
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Per Serving (excluding unknown items): 127 Calories; 3g Fat (23.8%
calories from fat); 4g Protein; 21g Carbohydrate; 2g Dietary Fiber;
trace Cholesterol; 128mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2018 - 1222