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|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), divided|
|Baking yeast||1 Tablespoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1261 Calories from Fat 500
% Daily Value*
Total Fat 57 g87.5%
Saturated Fat 33.8 g168.9%
Trans Fat 0 g
Cholesterol 143.6 mg47.9%
Sodium 1080.4 mg45%
Total Carbohydrates 169 g56.2%
Dietary Fiber 25 g100.1%
Sugars 25 g
Protein 36 g71.5%
Vitamin A 33.1% Vitamin C 0.15%
Calcium 34% Iron 45.6%
*Based on a 2000 Calorie diet
While the mixture cools, melt the remaining butter and then set it aside to cool.
Add the yeast to the milk mixture. Stir to dissolve and then let it sit until it bubbles a little. Add the whole wheat flour; beat it 50 strokes, until smooth and elastic.
It won't be dry like a bread dough, but it also does not require kneading. Let the dough rise about 30 minutes.
Pour one-half the reserved melted butter on the bottom of a 9" x 9" baking pan or casserole. Stir the batter down, then drop it by heaping table spoons into the buttery pan. Pour the remaining butter over the rolls; let rise until double.
Bake at 400°F for 30 minutes. Serve hot from the pan.