Pull-Apart Dinner Rolls
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Pull-Apart Dinner Rolls
Photography by Yvonne Duivenvoorden
This recipe makes 20 rolls servings
Nutritional Info |
|
|---|---|
| Per roll: about | - |
| cal | 141 |
| pro | 4 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 141 mg |
| potassium | 65 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 10 |
| vit A | 3 |
| folate | 31 |
This makes two pans of wonderful fluffy rolls, best enjoyed freshly baked.
Ingredients
Preparation
Punch down dough. Turn out onto lightly floured surface; divide into 20 pieces. Shape each into ball, stretching and pinching dough underneath to make tops smooth.
Place 2 balls in centre of each of 2 greased 9-inch (1.5 L) round metal cake pans. Surround each centre with 8 balls. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 25 to 30 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Dough recipe: Soft Dinner Roll Dough
Place 2 balls in centre of each of 2 greased 9-inch (1.5 L) round metal cake pans. Surround each centre with 8 balls. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 25 to 30 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Dough recipe: Soft Dinner Roll Dough
Source : Canadian Living Magazine: December 2009
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