Yield: 12 rolls
Prep Time: 45 min + resting, cooling & rising times
Cook Time: 20 min
This is a great one for Thanksgiving, or better yet to dunk in the turkey soup that you’ll make with your leftovers. They're light and flaky and surprisingly buttery too.
3 Tablespoons granulated white sugar
1 package active dry yeast (about 2 1/4 teaspoons)
1 cup warm fat-free milk (100° to 110°)
3 cups all-purpose flour (about 13 1/2-ounces), divided
3/4 teaspoon salt
3 Tablespoons butter, softened
1. Dissolve sugar and yeast in warm milk in a large bowl; let stand 5 minutes. Add 2 3/4 cups flour and salt to yeast mixture; stir until a dough forms. Turn dough out onto a lightly floured surface. Knead until smooth (about 5 min.); add enough of remaining flour, 1 Tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky). Cover dough with plastic wrap, and let rest for 10 minutes.
2. Roll dough into a large rectangle (12 x 10-inch give or take) on a lightly floured baking sheet. Gently spread butter over dough. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
3. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up bottom third of dough. Fold top third of dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in freezer for 10 minutes.
4. Remove dough from freezer; remove plastic wrap. Roll dough, still on baking sheet, into a 12 x 8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Using a serrated knife (a bread knife will do), cut roll into 12 equal slices. Place slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat tops of dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
5. Preheat oven to 375°.
6. Bake dough at 375° for 20 minutes or until golden brown. Remove from pan, and cool for 5 minutes on a wire rack. Serve rolls warm.
*Once you’ve cut your slices of dough and placed them into your muffin tin, you can cover and refrigerate until you’re ready to bake them (overnight is fine). When you’re ready to bake, cover lightly with a dish towel and let rise at room temperature until doubled in size.
*It’s best to bake these in a muffin tin, which will help them keep their shape. They’ll flatten out more if baked on a baking sheet.
*If you don’t have a warm place for rising, use your oven if it’s available. Give it a 60 second heat-up, and then turn it off. Turn on the oven light and use the inside of the oven for your rising.
*These are easy to warm up, and they’re still great as leftovers a day or two after baking.
Nutritional Information per serving:
Serving size: 1 roll
Calories per serving: 160
Fat per serving: 3.2g
Saturated Fat per serving: 1.5g
Fiber per serving: 1g
Protein per serving: 4.2g
Cholesterol per serving: 8mg
Carbohydrates per serving: 28.3g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3
Source: RecipeGirl.com (Adapted from Cooking Light)