This recipe comes from "Cooking Light"
Makes 16 rolls ( 4 points +)
- 2 tsp. sugar
- 1 package dry yeast
- 1 ( 12 oz) can evaporated fat-free milk, warmed
- 4 c. flour, divided
- 1 large egg, lightly beaten
- 1 tsp. salt
- 1 tsp. cornmeal
- 2 T. butter, melted
- poppy seeds ( optional)
Dissolve sugar and yeast in warm evaporated milk. Let stand 5 minutes.
Add 3 c. flour and egg to milk mixture, stirring until smooth. Cover and let rest for 15 minutes.
Add about ¾ c. more flour and salt. Stir until stiff dough forms. Turn onto a lightly floured surface and knead 6-8 minutes or until smooth and elastic, using remaining flour as necessary to prevent dough from sticking.
Place dough in a large bowl coated with cooking spray. Turn to coat. Cover and let rise in a warm place for 40 minutes or until doubled in size. Punch down and divide dough into 16 equal sections. Shape each piece into desired form.
Place shaped dough portions onto cookie sheets lightly sprinkled with cornmeal. Cover lightly with a towel or plastic and let rise until doubled. ( about 20 minutes)
Preheat oven to 400 degrees. Brush rolls with melted butter and sprinkle with poppy seeds if desired. Bake for 10 minutes. Rotate baking sheets and bake an additional 5-10 minutes or until lightly browned on top and hollow sounding when tapped on bottom. Place on wire racks. Serve warm or cool completely.