|
|
|
|
|
This recipe is easily
doubled...
|
|
1 whole |
|
garlic head |
|
|
1 package |
|
dry yeast
(about 2¼ tsp.) |
|
|
1 cup |
|
warm 2%
reduced-fat milk (100° to 110°F) |
|
|
3 1/3 cups |
|
all-purpose
flour, divided |
|
|
2 Tbs |
|
butter,
softened |
|
|
2 Tbs |
|
granulated
sugar |
|
|
1 tsp |
|
salt |
|
|
1 large |
|
egg |
|
|
1 Tbs |
|
finely
chopped fresh or ¼ tsp. dried rosemary |
|
|
1 Tbs |
|
butter,
melted |
|
|
|
|
|
|
1 |
Preheat oven to
350°F. |
|
2 |
Remove white papery
skin from garlic head (do not peel or separate the
cloves). Wrap head in foil. Bake for 1 hour; cool
slightly. Separate cloves; squeeze to extract garlic
pulp. Discard skins. |
|
3 |
Dissolve yeast in
milk in a large bowl; let stand 5 minutes. Add garlic
pulp. Lightly spoon flour into dry measuring cups; level
with a knife. Add 1 cup of flour, 2 T. butter, sugar,
salt, egg and rosemary; beat with a mixer at medium
speed until combined. Add 2 cups flour, and beat until
smooth. Turn dough out onto a floured surface. Knead
until smooth and elastic (about 8 minutes); add enough
of remaining flour, 1 T. at a time, to prevent dough
from sticking to hands (dough will feel tacky). If you
have a large mixer with a dough hook, you may use that
to do your kneading for you. |
|
4 |
Place the dough in a
large bowl coated with cooking spray, turning to coat
top. Cover and let rise in a warm place (85°F.), free
from drafts, 1 hour or so until doubled in size. (Gently
press two fingers into dough. If indentation remains,
the dough has risen enough.) |
|
5 |
Punch dough down.
Divide dough into 12 equal portions. Divide each portion
into 3 pieces, and shape each piece into a ball. Coat 12
muffin cups with cooking spray; place 3 dough balls in
each muffin cup. Cover and let rise in a warm place
(85°F), free from drafts, 30 minutes or until doubled in
size. |
|
6 |
Preheat oven to
400°F. |
|
7 |
Uncover dough, and
brush tops with 1 T. melted butter. Bake for 12 minutes
or until browned. Remove from pans; serve warm. |
|
|
|
|
Servings: 12 |
|
Yield: 12 rolls |
|
|
|
Nutrition Facts |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
186.06 |
|
|
Calories From Fat (20%) |
|
36.87 |
|
|
|
|
% Daily Value |
|
Total Fat
4.16g |
|
6% |
|
|
Saturated Fat 2.28g |
|
11% |
|
|
Cholesterol
26.88mg |
|
9% |
|
|
Sodium
210.55mg |
|
9% |
|
|
Potassium
128.14mg |
|
4% |
|
|
Carbohydrates
31.13g |
|
10% |
|
|
Dietary Fiber 1.47g |
|
6% |
|
|
Sugar 3.27g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
29.66g |
|
|
|
|
Protein
5.81g |
|
12% |
|
|
WW Points 4 |
|
|
|
|
|
|
|
|
Cooking Tips |
|
*These rolls freeze well.
Bake, cool completely, wrap in heavy-duty foil, and freeze for
up to a month. Thaw completely, and reheat in foil at 375
degrees F. for 15 minutes or until warm. |
|
**If you're in need of a
warm place for rising, turn your oven on to 400 degrees F. for 1
minute. Turn the oven light on too. Turn off the oven (leave the
light on) and place your rolls inside the warmed oven for
rising. The light keeps it just warm enough for a good rise. |
|
|
|
Recipe Source |
| Cooking
Light |
|