Title: Whole Wheat Refrigerator Roll Dough
Categories: Bread
Yield: 18 Servings
| 1 | pk | Active dry yeast |
| 1 1/3 | c | Lukewarm water |
| 1 | tb | Brown sugar |
| 1/2 | tb | Lite salt or less or none |
| 1 | tb | Canola oil |
| 1 | | Egg white |
| 2 | c | White flour |
| 2 | c | Whole wheat flour |
So handy to have in the refrigerator, with only a short rising time
remaining. This versatile dough can be used for rolls one night and pizza
the next. To Prepare Dough For Refrigeration: Dissolve yeast in warm water
and combine with dried potatoes and brown sugar. Add lite salt, oil and egg
white. Stir in 1 cup white flour and 2 cups whole wheat flour. Mix in
enough additional white flour(1/2 to 1 cup) to make the dough easy to
handle. Knead on floured board until dough is smooth and elastic. Place in
lightly oiled bowl(large enough for dough to double). Cover tightly and
refrigerate at least 8 hours and not more than five days. Two Hours Before
Serving: Remove from refrigerator. Shape into rolls and allow to rise 30-45
minutes or until doubled in size. Bake in 350 degree oven for 20-25 minutes
until lightly browned. Makes 18 rolls OTHER USES For Calzones: Remove dough
from refrigerator and roll out in circles. For filling,see Calzones. For
Pizza Crust: Divide in half. Pat onto two lightly oiled baking sheets. Let
rise 15 minutes. Cover with pizza sauce, vegetables and grated low-fat
cheese and bake in 350 oven 25 minutes. Makes two crusts.
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1 roll calories 106,protein 3.5 gm,carb. 20.9 gm,total fat 1.2
gm,CSI Units 0.2,dietary fiber 2.2 gm,sodium 26 mg,potassium 123 mg,calcium
9 mg,iron
0.9 mg
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The New American Diet by Connor & Connor