This recipe has Sodium as 58.2% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 12.4% of RDA
• Calories: 21.5% of RDA
• Carbs: 25.9% of RDA
• Fat (total lipid): 19.7% of RDA
• Fiber: 21.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 15.9% of RDA
• Sodium: 58.2% of RDA
• Sugar: 19.9% of RDA
• Vitamin A (IU): 12.0% of RDA
• Vitamin B6: 30.3% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 7.9% of RDA
• Magnesium: 24.5% of RDA
• Manganese: 6.7% of RDA
• Niacin: 29.8% of RDA
• Potassium: 9.4% of RDA
• Zinc: 13.5% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
0
MACROS
Carbohydrate
71.1
g
71.139
Calories
429
429.207
Fiber
6.09
g
6.094
Iron
1.49
mg
1.485
Protein
17.9
g
17.898
Sodium
785
mg
785.062
Sugars
6.21
g
6.206
Fat (total lipid)
12.0
g
12.012
N
0
0
active dry yeast|water|milk (whole)|egg (large)|butter|granulated sugar|granulated sugar|salt|all-purpose flour|egg white (large)|water
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PREPARATION
1.
Combine the yeast and warm water in a large bowl or the bowl of a stand mixer. Let the mixture stand for about 10 minutes, until foamy.
2.
Whisk the milk, the large egg, and melted butter together to blend. Add the milk mixture to the yeast mixture along with the sugar, salt, and flour.
3.
Knead the dough by hand or machine for 8 to 10 minutes, adding a little more flour if necessary to keep the dough from sticking to hands, counter-top, or the sides of the bowl. The dough should be smooth and elastic at this point.
4.
Generously grease a large bowl with butter or oil. Gather the dough into a ball and place it into the greased bowl. Turn over a few times to coat the dough thoroughly.
5.
Cover the bowl with plastic wrap and let the dough rise for 1 to 1 1/2 hours, or until doubled in bulk.
6.
Line a large baking sheet with parchment paper or lightly grease the pan.
7.
Punch down and pat the dough into a rectangle. Cut into 12 pieces, about 1 1/2 to 1 3/4 ounces each.
8.
Shape the dough pieces into firm balls, flatten slightly with your hand, and place on the parchment paper-lined baking sheet.
9.
Cover the pan of buns with a lightweight kitchen towel and let rise in a draft-free place for about 30 minutes.
10.
Preheat the oven to 375 F.
11.
For the egg wash, combine the egg white with 1 tablespoon of water. Whisk to blend. Just before the buns are ready to go into the oven, brush with the egg wash mixture.
A gluten-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 429
Protein 17.9 g
Carbohydrates 71.1 g
Iron 1.49 mg
Fiber 6.09 g
Calcium 124 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
