Dinner Rolls Made With Healthy Coconut Oil

I grew up in my family’s restaurant. I revamped this recipe to make it a little healthier. The original recipe was one of my dad’s, who was a master chef. People came from all over West Texas to eat ‘Stanton’s Hot Rolls’ and cake doughnuts. I had gained almost 200 pounds and decided to make some changes. At 75 pounds lighter, I’m changing the recipes. Took out the bad cholesterol and added the good. I took out the eggs and cut the salt in half.

Step: 1

Combine 2 1/2 cups flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a paddle attachment.

Step: 2

Heat milk, water, and 1/3 cup coconut oil in a saucepan until a thermometer inserted into the mixture reads 120 degrees F (49 degrees C), 2 to 3 minutes.

Step: 3

Pour milk mixture over flour; beat together on high speed until combined, about 2 minutes. Stir in remaining 2 1/2 cups flour until a soft, sticky dough forms.

Step: 4

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Step: 5

Place dough in a bowl; cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.

Step: 6

Grease 24 muffin cups. Divide dough into 48 equal-sized balls; place 2 balls into each prepared muffin cup. Cover with a towel and let rise in a warm place until doubled in volume, about 30 minutes.

Step: 7

Preheat oven to 375 degrees F (190 degrees C).

Step: 8

Bake in the preheated oven until golden brown, about 20 minutes. Brush tops with 1 tablespoon coconut oil.

Per Serving: 153 calories; protein 4.4g; carbohydrates 23.9g; fat 4.4g; cholesterol 1.2mg; sodium 153mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.