Dinner Rolls Made With Healthy Coconut Oil
"I grew up in my family's restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad's, who was a master chef. People came from all over West Texas to eat 'Stanton's Hot Rolls' and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I'm changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half."
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Ingredients1 h 52 m servings 153 cals
Original recipe yields 24 servings
- Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.
- Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.
- Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
- Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
- Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.
- Cook's Notes:
- This could be made into a loaf of bread or into rolls baked in an 8-inch round pan if you don't have muffin tins.
- Butter can be substituted for the 1 tablespoon coconut oil if desired.
Per Serving: 153 calories; 4.4 g fat; 23.9 g carbohydrates; 4.4 g protein; 1 mg cholesterol; 153 mg sodium. Full nutrition
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