You Can Make Yeast Rolls, Too (And They Won’t Blow Your Diet)

yeast rolls

I started fiddling with yeast last year. Trust me, I was scared! I mean, all that punching and kneading and proofing. Gah. It sounded like way too dangerous. But, when we put my son on the Feingold Diet, I kinda had to try making some things on my own, including yeast rolls and breads. You know what? It wasn’t so bad. Actually, it’s really great and so much easier than I thought. And YES, you can do it, too.

This recipe is SO easy. I mean it only has 7 ingredients, and you mix it all in one bowl. Pshaw!

Whole Wheat Yeast Rolls

Prep Time: 45 minutes

Cook Time: 15 minutes

Yield: 4 dozen rolls

Serving Size: 1 roll

Another great recipe for the little helpers in your house. Rolling the dough into long ropes is just like playing with playdough.

Gather

2 packages (1/4 oz. each) active dry yeast
2 cups warm water (110 - 115 degrees - I just run it until it's kinda hot)
1/2 cup sugar
1 egg
1/4 canola oil
2 teaspoons of salt
6 - 6 1/2 cups of all-purpose flour (I use about 75% whole wheat and the rest white)

Step by Step

  1. In a large bowl (I use my KitchenAid mixer bowl), dissolve yeast in warm water.
  2. Add the sugar, egg, oil, salt, and 4 cups of flour.
  3. Beat until smooth with a spatula or wooden spoon.
  4. This is where I hook up the dough hook and fire up the stand mixer. I go to bootcamp to get muscles, I don't need to knead no stinkin' bread. If you don't have a stand mixer, roll up your sleeves and get to stirring. Wooden spoons work best.
  5. Start putting in the remaining flour about 1/2 cup at a time. Once it's well incorporated, add some more. You might not need to use all the flour, just keep adding until the dough isn't all sticky and gross. It will be more smooth and elastic.
  6. If you don't have it in a stand mixer, pull it out of the mixing bowl and put it onto a lightly floured kitchen counter and knead for 6-8 minutes. You'll basically just push it with the heels of your hands, fold the sides in and repeat. If you have a stand mixer, grab a glass of wine and watch that baby knead for you.
  7. Place dough into an oiled bowl, turning it once to coat. Cover and let it rise in a warm place for about an hour (I usually preheat my oven to 200, turn it off, and let my dough rise in there).
  8. Punch down dough; turn onta lightly floured surface. Divide into four portions. Keep 3 portions covered while you work with one.
  9. Roll the dough out into a long rope, cut it into 12 pieces.
  10. Roll each piece into another long rope, 8-ish inches long.VCA_2263
  11. Tie it in a knot and tuck the end under and pinch together.VCA_2266
  12. This recipe makes 48, so I usually freeze at least half of them after I've knotted them up.
  13. Cover and let rise (the ones you intend to bake right away) until doubled, about 30 minutes.VCA_2267
  14. Bake at 350 for 15-20 minutes or until golden brown.
  15. Remove from pans to wire racks to cool, or throw them in a basket with a clean dish towel too keep them warm!VCA_2279

Nutrition

WW PP 2; Calories 78; Fat 1g; Cholesterol 4mg; Sodium 100mg; Carbs 14g; Fiber trace; Protein 2g. Diabetic exchange: 1 starch

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