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Dinner Rolls       Printer Version
Vegan — 1½ Carb Choices
©

Bread Machine Preparation
Oven Baking Can also be done kneading with hands.

Servings: 24 Rolls
Serving size: 1 roll
Nutritional Information

Sodium Per Recipe:
26.2 mg
Sodium Per Roll:
1.093 mg


Per Serving:
Calories: 110.9
Protein: 3.195 g
Carbohydrate: 21 g
Dietary Fiber: .883 g
Total Sugars: .483 g
Total Fat: 1.415 g
Saturated Fat: .196 g
Monounsaturated Fat: .868 g Polyunsaturated Fat: .224 g Cholesterol: 0 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .015 g
Total Omega-6 FA: 0 g
Calcium: 6.19 mg
Potassium: 47.1 mg
Sodium: 1.093 mg
Vitamin K: .781 mcg
Folic Acid: 40.1 mcg

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Ingredients

  • 5 cups unbleached bread flour (12.5 mg)
  • 1 1/2 cups low sodium or filtered water (warmed to about 105° F) (trace)
  • 1 tablespoon cider vinegar (.15 mg)
  • 1 level tabelspoon vital wheat gluten (.72 mg)
  • 4 cloves garlic, minced (2.04 mg)
  • 1 medium onion, diced or chopped (3.3 mg)
  • ¼ teaspoon ascorbic acid (trace)
  • 3 tablespoons granulated sugar or Splenda substitute (trace)
  • 2 tablespoons extra virgin olive oil (trace)
  • 1 tablespoon Fleischmann's Bread Machine yeast** (6 mg) (2.85mg)

Directions

Combine ingredients in bread machine basket per your manufacturer's directions.

After dough is made, slice in half and roll each half out to thin rectangle.

Slice off 24 triangles, roll up, place on greased cookie sheet. You can also roll into balls and place into greased biscuit pans. Let rise under soft cloth for one hour.

Preheat your oven to 425° F.

Cook for 8 minutes.

While hot, brush a dash of unsalted butter over top of rolls.

*Fleischmann's adds ascorbic acid to their bread machine yeast. If using another brand that does not include ascorbic acid, add another 1/8 teaspoon of ascorbid acid to the mix. [Back to Top]

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