My Final Weight Loss Journey

I can't wait to make rolls once again!  When I ran these through Weight Watcher Recipe Builder using All Purpose Flour the rolls came out to 3 HU's each.  I don't know about you but I don't want to spend 3 HU's on rolls!  I changed the flour to whole wheat flour and the HU's dropped to 2.  That is tons better.  The nutritionals at the bottom of the recipe are for using the all purpose flour. 

My Notes:  I think that I messed up these rolls as they were heavy and to me a little tough.  Here is what I did that I believe messed them up so be careful.  When I had the dough in my Kitchen Aid mixer kneading I added all the remaining flour.  I shouldn't have done it.  I read later in a Cooking Light Book that you should only add enough flour so that the dough remains slightly tacky.  This dough was not that and I had some problems shaping them cause the dough was very dense.  I plan on trying these again in the next couple of weeks and freezing them for Christmas.  I'll report back how the 2nd batch turns out. 

The other thing that I did not like was placing the corn meal on the baking sheets. This caused the bottom of the rolls to nearly burn.  I think next time I will just cook these rolls on parchment paper.

Cooking Light Notes:  To freeze rolls, bake, coll completely, wrap in heavy-duty foil and freeze.  Thaw and reheat (still wrapped) at 350 degrees for 12 minutes or until warm.  Heat the milk in the microwave or on the stove-top; if it's too hot, let to coll to not warmer than 110 degrees so your dough will rise-nicely.

Ingredients:

2 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 (12 ounce) can evaporated fat-free milk, warmed (100 degrees to 110 degrees)
18 ounces all purpose flour (about 4 cups), divided (I'm using whole wheat flour)
1 large egg, lightly beaten
1 teaspoon salt
Cooking spray
1 teaspoon cornmeal
1 Tablespoon butter, melted and cooled
Poppy seeds (optional)

Dissolve sugar and yeast in milk in a large bowl; let stand 5 minutes.

Weigh or lightly spoon flour into dry measuring cups; level with a knife.  Add 13.5 ounces (about 3 cups) flour and egg to milk mixture stirring until smooth; cover and let stand for 15 minutes.

Add 3.4 ounces (about 3/4 cup) flour and salt; stir until a soft dough forms.  Turn the dough out onto a floured surface.  Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts for 40 minutes or until doubled in size.  (Press two fingers into the dough.  If an indentation remains, the dough has risen enough.)  Punch dough down; cover and let rest 5 minutes.

Divide dough into 16 equal portions.  Working with one portion at a time (cover remaining dough to prevent drying), shape each portion into desired shape.  Place shaped dough portions on each of 2 baking sheets lightly sprinkled with 1/2 teaspoon cornmeal.  Lightly coat shaped dough portions with cooking spray; cover with plastic wrap.  Let rise in a warm place (85 degrees) free from drafts 20 minutes or until doubled in size.

Preheat over to 400 degrees.

Gently brush dough portions with butter; sprinkle with poppy seeds, if desired.  Place 1 baking sheet on bottom oven rack and 1 baking sheet on middle oven rack.  Bake at 400 degrees for 10 minutes; rotate baking sheets.  Bake an additional 10 minutes or until lightly browned on top and hollow-sounding when tapped on bottom.  Place on wire racks.  Serve warm, or cool completely on wire racks.  Yield:  16 servings (sering size: 1 roll).

CALORIES 151, FAT 2.1g (sat. 1.1g, mono 0.5g, poly 0.2g), PROTEIN 5.4g, CARB 27g, FIBER 0.9g, CHOL 18mg, IRON 1.7mg SODIUM 187 mg, CALC 69 mg

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