Breakfasts and Brunches

On The Double Dinner Rolls

(24 rolls)

2 packages yeast
2 cups warm water
½ cup sugar (or ¼ cup sugar plus 3 packets Sweet 'N Low® granulated sugar substitute)
1 ½ teaspoons lite salt (optional)
½ cup liquid egg substitute
¼ cup liquefied Butter Buds® Mix
5 cups bread flour

Dissolve yeast in warm water in a large bowl. Add sugar, salt, egg substitute, Butter Buds, and one cup of flour. Beat until smooth. Stir in the rest of the flour and continue stirring until smooth. Cover and let rise in a warm place until it doubles in size (about 30?40 minutes). Spoon batter into 24 muffin cups sprayed with a nonfat cooking spray. Fill each cup about ½ full. Let rise until dough reaches the top of the muffin tins (20?30 minutes). Bake at 400°F for 12?15 minutes. Note: This recipe can be made in a bread machine if you cut the recipe in half, but leave the sugar at ½ cup.

Nutrients Per Serving (1 roll):

All Sugar: Calories 120, Calories from fat 3%, Fat 0.5 g, Cholesterol 0 mg, Sodium 30 mg, Carbohydrate 25 g, Fiber 1 g, Protein 4 g.
With ½ Sweet 'N Low: Calories 110, Carbohydrate 23 g.