F S M
These tender rolls are a welcome addition to any meal. Whole wheat flour and oats boost the nutrients a bit, too.
—Arlene Butler, Ogden, UT
Prep: 45 min. + rising • Bake: 20 min. • Makes: 2 dozen
2 1/2 to 2 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old-fashioned oats
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup water
1/4 cup honey
5 tablespoons butter, divided
1 large egg
1. In a large bowl, mix 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg; beat on high 2 minutes. Stir in enough of the remaining all-purpose flour to form a soft dough (the dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until doubled, for about 30 minutes.
4. Preheat oven to 375°. Bake 20-22 minutes or until golden brown. Melt remaining butter; brush over rolls. Remove from pan to a wire rack.
Per 1 roll: 103 cal., 3g fat (2g sat. fat), 15mg chol., 126mg sod., 17g carb. (3g sugars, 1g fiber), 3g pro.
Diabetic exchanges: 1 starch, 1/2 fat.