Prep Time45 minutes Cook Time20 minutes Freezing and Resting Times:1 hour 15 minutes Total Time2 hours 20 minutes Servings 12 rolls Calories 159 kcal
- 1 cup warm milk (100 to 110 degrees F) – can use skim, 2% or whole
- 3 tablespoons granulated white sugar
- One .25-ounce envelope active dry yeast (2¼ teaspoons)
- 3 cups all purpose flour, divided
- ¾ teaspoon salt
- 3 tablespoons butter, at room temperature
- cooking spray
- Place the milk in a large bowl, and dissolve the sugar and yeast in the milk; let stand for 5 minutes. Add 2¾ cups flour and the salt to the yeast mixture; stir until a dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth (about 5 min.); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to your hands (the dough will feel slightly sticky). Cover the dough with plastic wrap, and let it rest for 10 minutes.
- Roll the dough into a large rectangle (12×10-inch give or take) on the lightly floured back side of a baking sheet). Gently spread the butter over the dough. Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in the freezer for 10 minutes.
- Remove the dough from the freezer; remove the plastic wrap. Roll the dough on the baking sheet again (sprinkle on a little more flour, if needed), into a 12 x 10-inch rectangle. Working with a long side, fold up the bottom third of the dough. Fold the top third of the dough over the first fold to form a smaller rectangle. Cover with plastic wrap; place in the freezer for 10 minutes.
- Remove the dough from the freezer; remove the plastic wrap. Roll the dough, still on the baking sheet, into a 12×8-inch rectangle. Beginning with a long side, roll up dough jelly-roll fashion; pinch the seam to seal (do not seal the ends of the roll). Using a serrated knife (a bread knife will do), cut the roll into 12 equal slices. Place the slices, cut sides up, in muffin cups coated with cooking spray. Lightly coat the tops of the dough slices with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size.
- Preheat the oven to 375°.
- Bake the dough at 375° for 20 minutes or until golden brown. Remove from the 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 rolls 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.
Serving: 1roll | Calories: 159kcal | Carbohydrates: 28g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 180mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg | Blue WW Smartpoints: 5 | Green WW Smartpoints: 5 | Purple WW Smartpoints: 5