Whole wheat refrigerator roll dough

18 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
1⅓ cup Lukewarm water
1 tablespoon Brown sugar
½ tablespoon Lite salt or less or none
1 tablespoon Canola oil
1 each Egg white
2 cups White flour
2 cups Whole wheat flour

Directions

So handy to have in the refrigerator, with only a short rising time remaining. This versatile dough can be used for rolls one night and pizza the next.

To Prepare Dough For Refrigeration: Dissolve yeast in warm water and combine with dried potatoes and brown sugar. Add lite salt, oil and egg white. Stir in 1 cup white flour and 2 cups whole wheat flour. Mix in enough additional white flour(½ to 1 cup) to make the dough easy to handle. Knead on floured board until dough is smooth and elastic. Place in lightly oiled bowl(large enough for dough to double). Cover tightly and refrigerate at least 8 hours and not more than five days.

Two Hours Before Serving: Remove from refrigerator. Shape into rolls and allow to rise 30-45 minutes or until doubled in size. Bake in 350 degree oven for 20-25 minutes until lightly browned. Makes 18 rolls OTHER USES

For Calzones: Remove dough from refrigerator and roll out in circles. For filling,see Calzones.

For Pizza Crust: Divide in half. Pat onto two lightly oiled baking sheets.

Let rise 15 minutes. Cover with pizza sauce, vegetables and grated low-fat cheese and bake in 350 oven 25 minutes. Makes two crusts.

~------------------------------------------------------------------------- 1 roll

calories 106,protein 3½ gm,carb. 20.9 gm,total fat 1⅕ gm,CSI Units ⅕,dietary fiber 2⅕ gm,sodium 26 mg,potassium 123 mg,calcium 9 mg,iron 0.9 mg

~----------------------------------------------------------------------- The New American Diet by Connor & Connor

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