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2.3 hours
6 servings
Adjust servings
Makes one dozen rolls
dairy-free
(?)
Has dairy from:
milk (whole)
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
milk (whole)
egg (medium)
vegetarian
(?)
Not vegetarian due to:
egg (medium)
pescatarian
paleo
(?)
Not paleo due to:
milk (whole)
granulated sugar
all-purpose flour
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.4% of RDA
• Calories: 22.3% of RDA
• Carbs: 23.4% of RDA
• Fat (total lipid): 19.2% of RDA
• Fiber: 20.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 9.4% of RDA
• Sodium: 45.5% of RDA
• Sugar: 14.9% of RDA
• Vitamin A (IU): 4.6% of RDA
• Vitamin B6: 18.4% of RDA
• Vitamin C: 1.3% of RDA
• Iron: 5.5% of RDA
• Magnesium: 20.1% of RDA
• Manganese: 6.0% of RDA
• Niacin: 8.9% of RDA
• Potassium: 7.3% of RDA
• Zinc: 9.6% 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.
 
MACROS
Carbohydrate
48.2
g
Calories
335
 
Fiber
4.33
g
Iron
0.984
mg
Protein
7.92
g
Sodium
614
mg
Sugars
3.73
g
Fat (total lipid)
8.81
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
cup
+
-
 
 
2 1/4
tsp
+
-
 
 
2
tsp
+
-
 
 
3
cups
+
-
 
may need 3 1/2 cups.
 
1 1/2
tsp
+
-
 
 
1
tbsp
+
-
 
 
4
cloves
+
-
 
minced.
 
1/2
tsp
+
-
 
 
2
tsp
+
-
 
 
2
tbsp
+
-
 
 
1
whole
+
-
 
 
1
tbsp
+
-
 
 
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PREPARATION
1.
Heat milk to 115 F. Once temperature is reached, mix in yeast and sugar. Allow the yeast to proof for 5-10 minutes.
2.
In a large bowl, or the bowl of a stand-up mixer, add the remaining dry ingredients and freshly minced garlic.
3.
When yeast has puffed up, start mixing on low and slowly add the milk mixture and olive oil.
4.
Continue mixing until dough pulls away from the bowl. Remove the dough and place in a lightly greased large bowl. Cover and allow to rise in a warm location for 1 hour (until it nearly doubles in size).
5.
Once raised, divide the dough into 12 equal pieces, shaping each into a ball, placing seam side down into a 9x13-inch baking dish. Cover and allow rolls to rise for 30 minutes.
6.
While rolls are rising, preheat the oven to 350F.
7.
In a small bowl, beat together one egg with 1 Tbsp of water. Brush egg wash over the tops of each roll.
8.
Bake for 30-40 minutes or until tops are golden. Cool slightly prior to serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
Can store leftovers in an airtight container for several days.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free all-purpose flour for all-purpose flour.
2.
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 335
Protein 7.92 g
Carbohydrates 48.2 g
Iron 0.98 mg
Fiber 4.33 g
Calcium 83.8 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.
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