As these rolls bake, they fan out into buttery layers to pull apart when eating.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2009
- Whole Wheat or Soft Dinner Roll Dough
- 2 tablespoons butter softened
- 1 egg yolk
MethodPunch down dough; divide in half. On lightly floured surface, roll one half into 16- x 10-inch (40 x 25 cm) rectangle. Brush with half of the butter. Cut into forty 2-inch (5 cm) squares. Place, butter side up, in 10 stacks of 4 squares each. Place, cut side up, in 10 greased muffin cups, fanning out. Repeat with remaining dough. Cover with tea towel; let rise in warm place until doubled in bulk, about 1 hour.
Whisk egg yolk with 2 tsp (10 mL) water; brush over rolls. Bake in 375°F (190°C) oven until golden and rolls sound hollow when tapped on bottoms, 22 to 25 minutes. Let cool in pan on rack for 10 minutes; remove from pan to rack and let cool.
Nutritional facts Per roll: about
- Sodium 150 mg
- Protein 4 g
- Calories 153.0
- Total fat 5 g
- Potassium 66 mg
- Cholesterol 30 mg
- Saturated fat 3 g
- Total carbohydrate 24 g
- Iron 10.0
- Folate 32.0
- Calcium 2.0
- Vitamin A 5.0