Present these fluffy, golden rolls at a potluck and people will snap them up in a hurry. It’s a nice contribution because rolls are easy to transport, don’t need slicing, and one batch goes a long way.
—CAROL FORCUM MARION, IL
PREP: 30 MIN. + RISING • BAKE: 15 MIN. • MAKES: 2 DOZEN
1 1/2 cups whole wheat flour
3 1/4 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups (12 ounces) plain yogurt
1/2 cup water
3 tablespoons butter
2 tablespoons honey
Additional melted butter, optional
1. In a large bowl, combine the whole wheat flour, 1/2 cup all-purpose flour, yeast, salt and baking soda. In a saucepan over low heat, heat yogurt, water, butter and honey to 120°-130°. Pour over dry ingredients; blend well. Beat on medium speed for 3 minutes. Add enough remaining all-purpose flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Roll each into a 10-in. rope. Shape rope into an S, then coil each end until it touches the center. Place 3 in. apart on greased baking sheets. Cover and let rise until doubled, for about 30 minutes. Preheat oven to 400°.
4. Bake until golden brown, about 15 minutes. If desired, brush tops with additional butter while warm. Remove from pans to wire racks to cool.
Per roll: 115 cal., 2g fat (1g sat. fat), 6mg chol., 245mg sod., 21g carb. (3g sugars, 1g fiber), 3g pro.
Diabetic Exchanges: 1 1/2 starch, 1/2 fat.