Kitrina C. made these rolls last year but lost the recipe. “I loved the recipe but now it’s MIA” she said. So this is for your, Kitrina! These rolls may be suitable for diabetics – check out the exchange below. Now these still have carbs in them, so use your good judgment.
DAIRY FREE, EGG FREE DINNER ROLLS
Powdered creamer is used by more than a few bakers to achieve a nice tasting, dairy free, dinner roll. I was surprised myself at how well these turned out. They tasted as good as my higher fat rolls. These freeze well after baking.
Diabetic exchange: The diabetic exchange is 1-1/2 starch, 1/2 fat for each roll. You can make these by hand or machine.
1 tablespoon rapid rise yeast plus a couple pinches sugar
2-1/4 cups warm water (110-115 degrees)
1/3 cup sugar
1/4 cup powdered nondairy creamer
2-1/4 teaspoons salt
5-6 cups bread flour
Preheat oven to 350. Dissolve yeast and pinches of sugar in warm water. In a mixing bowl, add sugar, shortening, creamer, salt and 5 cups flour. Add yeast and mix well on low speed. Turn to medium and beat until smooth. Add more flour if necessary to make a soft, but sticky dough. Either knead it for 6-8 minutes by machine or by hand. If doing by hand, turn out on floured surface. Knead until smooth, like a baby’s bottom. Place in bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 1 hour. Punch down and turn out onto lightly floured surface; divide into 18-24 pieces. Shape each piece into a roll. Place 2” apart on sprayed baking sheets. Cover and let rise until doubled, 30-45 minutes. Bake for 15-20 minutes, until light golden brown.