A healthier alternative to the sour cream rolls I so love. They are fluffy, buttery-delicious and full of fiber.
1.25 cup water
2 tsp yeast
1.5 cup all-purpose flour
2 cup whole wheat flour
2 tbsp butter
2 tsp honey
1 tsp salt
Bloom the yeast with the honey in a quarter cup of warm water.
Add the remaining warm water, flour and salt. Cut in the butter.
Work the dough until it comes together, then knead for 5 minutes. An elastic dough should result.
Coat with oil and allow to double in size in a warm place. Punch down and form into eight equal rolls. Place the rolls into an oiled pan, brush with oil or melted butter and cover with plastic foil.
Allow to double in size again. Bake in a 375F preheated oven until golden brown.
Cool on a cookie rack and serve warm, or freeze for up to 2 weeks.
Splenda is safe. Guess who funded the study.
7 hours ago