Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 22.2% of RDA
• Carbs: 9.3% of RDA
• Fat (total lipid): 8.8% of RDA
• Fiber: 14.8% of RDA
• Fructose: 0.0% of RDA
• Protein: 7.9% of RDA
• Sodium: 29.4% of RDA
• Sugar: 2.2% of RDA
• Vitamin A (IU): 5.7% of RDA
• Vitamin B6: 8.8% of RDA
• Vitamin C: 0.3% of RDA
• Iron: 5.5% of RDA
• Magnesium: 10.5% of RDA
• Manganese: 12.4% of RDA
• Niacin: 20.0% of RDA
• Potassium: 4.2% of RDA
• Zinc: 6.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE DOUGH
1.
Line a baking sheet with parchment paper; set aside. Butter a large bowl; set aside. Put yeast, warm water, sugar, egg, and 3 tablespoons butter in the bowl of an electric mixer fitted with the dough hook. Mix on medium speed 1 minute.
2.
Reduce mixer speed to low. Mix in salt, flours, and caraway seeds. Raise speed to medium-high, and beat until dough comes together, about 10 minutes.
3.
Turn out dough onto a lightly floured work surface. Knead until smooth, 15 to 20 minutes, then transfer to buttered bowl.
4.
Cover dough with a clean kitchen towel, and let rise in a warm place until doubled in bulk, about 1 hour.
5.
Using a butter knife, cut dough into 12 equal pieces. Roll into balls, and space 1 1/2 inches apart on prepared baking sheet. Cover dough with buttered plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.
BAKING THE ROLLS
6.
Preheat oven to 350 degrees.
7.
Using a sharp knife, cut an X in the top of each roll. Bake rolls until golden brown, about 35 minutes.
8.
Transfer rolls to a wire rack set over a baking sheet, and brush with remaining 3 tablespoons butter.
Optional: sprinkle the rolls with any seed of choice before baking.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just substitute gluten-free all-purpose flour for all-purpose flour.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 443
Protein 8.85 g
Carbohydrates 25.6 g
Iron 1.04 mg
Fiber 4.14 g
Calcium 19.6 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.
