I’m always looking for recipes tailored to my husband’s low-fat, low-sugar diet. These rolls have just a hint of sweetness, and we both love them.
—IRENE CLIETT CEDAR BLUFF, MS
PREP: 35 MIN. + RISING • BAKE: 10 MIN. • MAKES: 1 1/2 DOZEN
1 1/2 cups self-rising flour
1 1/2 cups whole wheat flour
1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1 cup buttermilk
1/4 cup canola oil
1. In a large bowl, combine the self-rising flour, 3/4 cup whole wheat flour, sugar and yeast. In a small saucepan, heat buttermilk and oil to 120°-130° (mixture will appear curdled). Add to dry ingredients; beat just until smooth. Stir in remaining whole wheat flour.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let dough rest for 10 minutes.
3. Roll dough to 1/2-in. thickness; cut with a floured 2 1/2-in. biscuit cutter. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise in a warm place until doubled, about 35-40 minutes.
4. Bake at 375° for 8-12 minutes or until golden brown. Serve warm.
NOTE As a substitute for 1 1/2 cups self-rising flour, place 2 1/4 teaspoons baking powder and 3/4 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup. Combine with an additional 1/2 cup all-purpose flour.
PER SERVING 116 cal., 3 g fat (trace sat. fat), 1 mg chol., 135 mg sodium, 19 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fat.