Dosed Dinner Rolls

1 hr 52 mins

About 24 (10mg Doses)

Introduction

Dosed Dinner Rolls

Steps

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

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

  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.

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

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

  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.

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

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

Nutrition Facts

153 calories; protein 4.4g; carbohydrates 23.9g; fat 4.4g; cholesterol 1.2mg; sodium 153mg

Ingredients


  • 5 cups bread flour, divided

  • ¼ cup white sugar

  • 4 (.25 ounce) packages instant yeast

  • 1 ½ teaspoons salt

  • 1 ½ cups milk

  • 1 cup water

  • ⅓ cup coconut oil

  • 1 tablespoon coconut oil

  • 3.75ml Lingua™ or .3ml Oil Barrel™