Measure, Mix, and Bake No-Knead Yeast Rolls Makes 30 (2 oz./56 g) rolls (Quick method refrigerated dough) Ingredients: 2½ cups water ½ cup vegetable oil or butter 3 cups whole-wheat flour 3 cups all-purpose flour, divided ½ cup instant, nonfat dry milk powder ½ cup sugar 2 packages fast-rising dry yeast 2 teaspoons salt 2 eggs Directions: 1. In a quart measuring cup, heat the water and oil until very warm (130°F). 2. Measure the whole-wheat flour, half the all-purpose flour, dry milk, sugar, yeast, and salt into a large bowl. Using a wire whisk, stir to combine well. 3. Add the warm water/oil mixture and eggs. 4. Stir vigorously until smooth. Beat 100 strokes or about 5 minutes with an electric mixer. 5. Cover and let rise 10 minutes or place in the refrigerator overnight. Stir down after 10 minutes or once doubled in the refrigerator.* 6. Scoop the batter into greased or sprayed muffin tins. Spray plastic wrap and cover the rolls. 7. Let rolls rise 30 to 40 minutes until doubled. Preheat oven to 400°F. 8. Bake at for 15 minutes or until golden brown. Nutrition information: One of 30 rolls (2 oz. each) provides: 141 calories; 4 g protein; 22 g carbohydrates (4 g sugar); 2 g fiber; 4 g total fat (1 g saturated fat); 22 mg cholesterol; 170 mg sodium; 22 mg calcium; and 75 mg potassium. * Dough may be kept refrigerated up to one week refrigerated. Back to The Measure, Mix, and Bake Program