Low Sodium Yeast Rolls Recipe
Summary
Ingredients
1 package dry yeast
1/4 cup warm water (105° to 115°)
2 egg whites, slightly beaten
1 cup warm water (105° to 115°) 1/2 cup vegetable oil
1/2 cup sugar
5 to 5 1/2 cups all-purpose flour, divided
Directions
Dissolve yeast in 1/4 cup water.
Add egg whites, 1, cup water, oil, sugar, and 2 cups flour.
Beat 2 minutes at medium speed of electric mixer until smooth.
Stir in 2Vi cups flour (dough will be sticky).
Cover and chill overnight.
Remove from refrigerator, and stir in enough remaining flour to make soft dough.
Turn dough out onto a floured surface, and knead 10 to 12 times.
Divide dough into four parts.
Shape each part into 8 rolls.
Place on greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until browned.
Add egg whites, 1, cup water, oil, sugar, and 2 cups flour.
Beat 2 minutes at medium speed of electric mixer until smooth.
Stir in 2Vi cups flour (dough will be sticky).
Cover and chill overnight.
Remove from refrigerator, and stir in enough remaining flour to make soft dough.
Turn dough out onto a floured surface, and knead 10 to 12 times.
Divide dough into four parts.
Shape each part into 8 rolls.
Place on greased baking sheets.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Bake at 375° for 10 to 12 minutes or until browned.
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