Monday, May 25, 2009

Daniel's Multi-Grain Dinner Rolls

My brother-in-law created this dinner roll recipe when my sister was diagnosed with gestational diabetes last week. This recipe is low-glycemic, high fiber. I haven't tried them, but Daniel is a very good cook and chose to post his recipe online (see the post here), so I think it is safe to assume that they're good!

Daniel’s Multi-Grain Dinner Rolls

Makes approximately a dozen rolls

¾ cup warm water
1 packet yeast
1 Tbsp sugar
½ cup unbleached flour
½ cup rye flour
1 cup spelt flour
1 cup whole wheat flour
1 Tbsp vital wheat gluten
1 tsp salt
1 Tbsp olive oil
1 egg, beaten

Mix the water, yeast, sugar and unbleached flour. Let this mixture sit in a warm environment for about 20 minutes, until it becomes light and frothy. (This is the proofing sponge.) Add the remaining ingredients and mix well, then knead for ten minutes or so. Let rise for about an hour. Split dough into twelve equal parts, then split each of those parts into three. Roll each part into a little ball, and place three balls side-by-side into each cavity of a muffin pan. Let rise for at least another 45 minutes. Preheat the oven to 400° F, and bake for 15 minutes.

Approximate nutrition information per roll:
140 calories
3.6 g fat
87 mg cholesterol
220 mg sodium
19 g total carbohydrate
2.5 g dietary fiber
1.1 g sugars
5.8 g protein

1 comment:

Donna said...

Bet these are great!