Wednesday, January 25, 2012

Soft White Rolls

Have you ever tried this product?
I hadn't. But you probably remember that my second daughter (6th child) is in her final semester of nursing school. And she's been harassing me big-time about her darling Daddy's cholesterol being borderline high, and I NEED to do SOMETHING about it NOW. Yes, it can be pretty loud around here when she's banging the healthy eating bandwagon (as if we glom down the ring-dings and big-macs around here)!

So when I needed to make rolls for dinner and sandwiches the other night, I went to an old cookbook called Foods From Famous Kitchens. In the Red Star yeast section is a recipe for wonderful, soft bread and rolls. A little adaptation, and I had these wonderful....

CHOLESTEROL FREE BATTERWAY YEAST ROLLS

1-1/2 cups warm water
3 tsp or 6 tsp yeast*
4 to 5 cups white flour
2 tbsp sugar
1-1/2 tsp salt
5 tbsp margarine, softened, cut in small pieces (replaces butter)
1/4 cup Egg Beaters (replaces 1 egg)
4 tsp gluten powder

Pour the water in your mixing bowl or bread machine container. Sprinkle on the yeast, then add the remaining ingredients in the order given (melt the margarine/butter if you're using a mixer or wooden spoon instead of a bread machine). Mix according to my directions to the right, let rise 10 minutes, and punch down. If you use just 4 cups of flour, you will have to pour the batter into greased muffin cups and let them rise. I added a 5th cup of flour, which made a very soft and pliable dough. I then split the dough into 16 pieces, rolled each into a ball, and flattened on my waxed paper lined, greased baking sheet. Let the rolls rise until about doubled in size (about 20 m
inutes for 6 tsp yeast, and about an hour for 3 tsp yeast), then bake at 375F for 20 to 25 minutes, or at 375F in the convection oven for about 13 to 15 minutes, until the desired degree of brownness is achieved.

No one suspected these rolls were anything other than soft and wonderful, so this is a sneaky trick I'll be trying again soon.

Also, last night, I made brownies using egg whites instead of whole eggs. They were a little fluffier than usual, but tasted the same. I suggest you try the same deception if you want your brownies just a little better for you and equally delicious!

12 comments:

Jen (emsun.org) said...

Those rolls sound delicious. I'll have to keep it in mind if I ever start watching my cholesterol. :)

Sue said...

Yes, when we lived in Maryland I used Egg Beaters all the time. I haven't seen them here,but maybe I should look for them again.

altadenahiker said...

Yes? Better-for-you brownies? I'm there.

WV: Frresh. Apparently blogger approves.

SissySees said...

I use them sometimes. I also keep some in the freezer so that when I'm baking and I run out of eggs, I'm not really out!

Pam said...

The rolls still look amazing even if they are healthier!

STELLA and RORY from Down Under said...

Hi Marjie, the rolls sound fab. I will have to see if there is anything similar here in Oz. No worries, and love, Stella and Rory

Big Dude said...

Not only have I heard of them, I've even tried them as scrambled eggs, but as a yolk man, they didn't cut it. It looks like your rolls turned out very well using them.

The Blonde Duck said...

I'm on a mission.

Food, Fun and Life in the Charente said...

What a great idea, I have never seen anything like that here. Diane

Pam said...

The other thing they are great for is brushing on tops of bread. Mix a little with water and brush on your breads before baking, gives them a lovely brown sheen.

Katherine Aucoin said...

The rolls look very light and fluffy, Marjie. We've used egg beater when we travel and stay in a condo or cabin because they are easier to travel with than eggs. I don't notice a taste difference at all.

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