email this pageIngredients
3 cups all-purpose flour, divided
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup 2% reduced-fat milk, heated
1 egg
3 tablespoons butter, melted
Instructions
1 package active dry yeast
1/4 cup sugar
1 1/2 teaspoons salt
1 cup 2% reduced-fat milk, heated
1 egg
3 tablespoons butter, melted
1. Combine 1 1/2 cups flour, yeast, sugar and salt in a large mixing bowl. Add milk and egg; beat until blended. Gradually add remaining 1 1/2 cups flour and beat until mixture forms a soft dough. If necessary, add more flour.
2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place 50 minutes or until double in bulk.
3. Preheat oven to 375F.
4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm. Serves 8.
Recipe by Jean Kressy, "Relish the American Table," Dec. 31, 2006.
Nutritional Information
2. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turning to oil top of dough. Cover and let rise in a warm place 50 minutes or until double in bulk.
3. Preheat oven to 375F.
4. Punch dough down; shape into 16 balls. Roll each in melted butter and arrange in greased 9-inch tube pan. If there is extra butter, pour over top. Cover and let rise in a warm place about 50 minutes or until dough nearly fills pan.
5. Bake 25 minutes or until golden brown. Remove from pan onto wire rack; serve warm. Serves 8.
Recipe by Jean Kressy, "Relish the American Table," Dec. 31, 2006.
Per serving: 230 calories, 6g fat, 7g prot., 40g carbs., 1g fiber, 490mg sodium.
