Side Pannel
Parsley Bowknot Dinner Rolls
Parsley Bowknot Dinner Rolls
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 2 pk Dry yeast
- 2 c Warm water, 105 to 115
- -degrees
- 1/2 c Sugar, divided
- 7 1/2 c All-purpose flour, divided
- 1/4 c Margarine, melted
- 2 ts Salt
- 2 Eggs, lightly beaten
- Vegetable cooking spray
- 2 ts Water
- 1 Egg white, lightly beaten
- 1 tb Dried parsley flakes
Directions
Dissolve yeast in 2 cups warm water in a large bowl. Add 2 tablespoons
sugar; let stand 5 minutes. Add remaining 1/4 cup plus 2 tablespoons sugar,
4 cups flour, margarine, salt, and eggs; beat at medium speed of an
electric mixer until smooth. Gradually add remaining 3-1/2 cups flour,
stirring to form a soft dough.
Place dough in a large airtight container coated with cooking spray; turn
to coat top. Refrigerate 24 hours; dough will double in bulk.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide
dough in half; cut each portion into 18 pieces. Shape each piece into an
8-inch rope; carefully tie each rope into a knot. Place knots on baking
sheets coated with cooking spray. Cover; let rise in a warm place (85 deg),
free from drafts, 25 minutes or until doubled in bulk.
Uncover dough. Combine 2 teaspoons water and egg white; brush over rolls,
and sprinkle with parsley.
Bake at 400 deg for 10 minutes or until browned. Yield: 3 dozen (serving
size: 1 roll).
Per serving: 123 Calories; 2g Fat (13% calories from fat); 3g Protein; 23g
Carbohydrate; 10mg Cholesterol; 139mg Sodium
Serving Ideas : Serve warm.
sugar; let stand 5 minutes. Add remaining 1/4 cup plus 2 tablespoons sugar,
4 cups flour, margarine, salt, and eggs; beat at medium speed of an
electric mixer until smooth. Gradually add remaining 3-1/2 cups flour,
stirring to form a soft dough.
Place dough in a large airtight container coated with cooking spray; turn
to coat top. Refrigerate 24 hours; dough will double in bulk.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Divide
dough in half; cut each portion into 18 pieces. Shape each piece into an
8-inch rope; carefully tie each rope into a knot. Place knots on baking
sheets coated with cooking spray. Cover; let rise in a warm place (85 deg),
free from drafts, 25 minutes or until doubled in bulk.
Uncover dough. Combine 2 teaspoons water and egg white; brush over rolls,
and sprinkle with parsley.
Bake at 400 deg for 10 minutes or until browned. Yield: 3 dozen (serving
size: 1 roll).
Per serving: 123 Calories; 2g Fat (13% calories from fat); 3g Protein; 23g
Carbohydrate; 10mg Cholesterol; 139mg Sodium
Serving Ideas : Serve warm.
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