These are my secret weapon to staving off hunger and the dissatisfaction I feel after eating a healthy meal. I've been making them for years. It's a fool proof recipe that yields the fluffiest, puffiest roll you've ever tasted out of a bread machine. It also uses readily available pantry ingredients. They're delicious because they aren't pretending to be low-fat, rather they're a full fat, full carb recipe that's scaled down.
Sometimes I toast them in the morning as an accompaniment to low-carb egg whites. I can also be found dipping them into soup or taking a bite while eating a salad. This is my base recipe for creating other shaped breads also. I've made these into hamburger buns and garlic knots. The possibilities are endless.
RECIPE NOTES:
- Use any oil you like. I've made them with melted coconut oil and olive oil.
- Water is warm enough when you can comfortably wash your hands in it. It should be hot but not so hot you can't keep your hand in the water.
- I've used silicon baking cups or metal muffin tins. I do not recommend paper liners. These rise in the muffin cups.
- They freeze perfectly. Wrap each in plastic wrap, place in freezer bag and freeze.
RECIPE:
Makes 10-11 depending on the volume. Stats are for 10.
107 cals / 2.8g fat / 17.1g carbs/ 2.6g protein / 118.3mg sodium / 3.8g sugar
1/2 cup hot water
1 teaspoon yeast
1 1/2 tablespoons sugar
2 tablespoons canola oil
1/2 teaspoon salt
1 1/2 cups all-purpose flour [I use bread flour which gives a higher rise but all-purpose works]
Put hot water, yeast and sugar in the bread machine and let stand for 10-12 minutes, until foamy. Add the remaining ingredients in the order of your bread machine instructions. Set to bread dough cycle. When dough cycle is finished weigh the dough in grams and divide the dough by 10. This will give you the amount of grams per serving. Pinch off enough dough to measure 1 serving. Shape into a ball and place in a greased muffin tin. If using silicon baking cups, spray with cooking spray. Cover with plastic wrap and let rise until doubled, approximately 1 hour. When ready preheat oven to 350 degrees. Bake 20 minutes or until golden brown and when tapped they'll sound hollow. Take out of muffin tin and immediately cool on a wire wrack.
Recipe is 1/2 batch from food.com "Extremely Soft White Bread".
Comments
Post a Comment