Lower Calorie Dinner Rolls

Ingredients

• 3 ½ to 3 ¾ cups all-purpose or bread flour
• ¼ cup sugar
• ¼ cup butter, softened
• 1 teaspoon salt
• 1 package regular active or fast-acting dry yeast (2 ¼ teaspoons)
• ½ cup very warm water (120°F to 130°F)
• ½ cup very warm milk (120°F to 130°F)
• 1 egg

Instructions

1. 1Combine two cups of the flour, sugar, softened butter, salt, and yeast in a large bowl until well mixed, then pour in the warm water, warm milk, and egg.
2. 2Beat the mixture with an electric mixer on low speed for one minute while scraping down the sides of the bowl, then increase the speed to medium and beat for another minute.
3. 3Stir in the remaining flour a quarter cup at a time until the dough becomes easy to handle.
4. 4Transfer the dough to a lightly floured surface and knead for about five minutes until it feels smooth and springy, then lightly grease a large bowl.
5. 5Place the dough in the greased bowl and turn it to coat all sides, then cover loosely with plastic wrap and let it rise in a warm place for about one hour until doubled in size.
6. 6Test the dough by gently pressing it with your finger to see if an indentation remains.
7. 7Grease the bottom and sides of a 13x9-inch baking pan.
8. 8Gently punch the dough down to deflate it, divide it into 15 equal pieces, shape each into a smooth ball, and arrange them in the prepared pan.
9. 9Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for about 30 minutes until they double in size.
10. 10Preheat the oven to 375°F and bake the rolls for 12 to 15 minutes until they turn golden brown.
11. 11For make-ahead preparation, cover the pan tightly with foil after shaping the rolls and refrigerate them for 4 to 24 hours.
12. 12When ready to bake the refrigerated rolls, remove the foil, cover loosely with plastic wrap, and let them rise in a warm place for about two hours until doubled in size.
13. 13Check the refrigerated rolls frequently, as the rising time will be shorter if they already expanded in the fridge, then bake as directed.
14. 14Form the dough into cloverleaf or crescent shapes instead of round balls if you prefer a different style of roll.

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