Whole wheat refrigerator roll dough
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Whole wheat refrigerator roll dough
  Dough    Rolls  
Last updated 6/12/2012 12:44:18 AM. Recipe ID 3672. Report a problem with this recipe.
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      Title: Whole wheat refrigerator roll dough
 Categories: Breads
      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 ea 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.
  ~---------------------------------------------------------------------
  ---
        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
  ~---------------------------------------------------------------------
  ~ The New American Diet by Connor & Connor
 




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Recipe ID 3672 (Apr 03, 2005)

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