Farm Style Dinner Rolls-Lower Sodium

After my heart attack many years ago I found myself constantly looking at the nutritional facts on many packages. It dawned on me that many breads had way too much sodium in them that I was not allowed to consume due to heart failure so I ventured out to try and create lower sodium breads for mine and my families needs. Well, when I saw a quick dinner roll recipe I knew immediately that I needed to create my version of it and I found the right ratio of salt so that it is low sodium but yet still as delicious as any other you may eat. So let’s get to baking and here are the list of ingredients.

1 cup warm water plus 2 Tblsp reserved 1/3 cup oil, canola or vegetable oil will work 1/4 cup sugar 2 Tblsp yeast 1/8 tsp salt 2 eggs, used separately 1 Tblsp soft butter 3 1/4 cups flour

Mix together the 1 cup of warm water, oil, sugar, and yeast and let sit to proof for about 10 minutes. It will look fluffy when it’s ready. Add the salt, one egg slightly beaten and the softened butter and start mixing. Slowly start adding the flour. If kneading by hand then knead for 10 minutes, if using a mixer then knead for 5 minutes. Once mixed and kneaded the dough should be pulled away from the sides of the bowl if using the mixer. Now you can make and shape the dough into ball forms and place into greased pans or pie tins.

Cover and let rise for 10 minutes. Preheat oven to 400º and brush the tops of the rolls with an egg wash (2 tblsp water and 1 egg whisked together). Bake for 10 minutes or until done. Brush the tops when done. This recipe can make up to 18 rolls if made on the small side, but I generally make around 14.

This recipe doesn’t take long, is very easy to make, and is great to take somewhere at the last minute. I have made these many times and have also served them with a garlic herbed butter that makes a great addition to many Italian dishes. Heck I have also made sliders with them so that I could use some leftover meat and the family loved them. Hope you enjoy them!

Beth

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