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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Recipe Summary

prep:
30 mins
cook:
22 mins
additional:
1 hr
total:
1 hr 52 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.

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  • 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.

Nutrition Facts

153 calories; protein 4.4g 9% DV; carbohydrates 23.9g 8% DV; fat 4.4g 7% DV; cholesterol 1.2mg; sodium 153mg 6% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/18/2017
I didn't want to take time to roll out a bunch of balls for dinner rolls, so I scaled the recipe to 18 servings, thinking it would make one large loaf. The dough more than doubled in size--it more than tripled from all the yeast! I made a 9X5 loaf and an 8X4 loaf, and they doubled in size before the 30 minutes was up. The bread is very light and yeasty. It was very soft yesterday when I made it. However, today, it is rather crumbly and losing it's softness. I'm thinking that's probably from using the coconut oil. I spread unsalted butter on the tops instead of using coconut oil. On the 3rd day, I had to throw out the extra loaf I had made. The flavor was not very good after sitting, and it dried out quickly. This really was only good the day it was made. The submitter says it can be made into a loaf, but maybe rolls would have held up better. Read More
(1)
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