I understand the time that it requires to craft up my Skinny Yeast Rolls, but after trying them out, you’ll find the time somehow, someway. Take me, for instance. I prepare the dough then immediately work out so that I hold myself accountable in the gym. Then I return to the kitchen, wash my hands (thoroughly), work the dough out, prepare the rolls, recover them, and shower while the dough rises for an additional hour. To quote my girl Elle Woods, “It’s a completely brilliant plan!” :Like most of my recipes, I try to promote portion control. That’s why this recipe is for six rolls. Here’s what you’ll need to make my Skinny Yeast Rolls:
Favorites? I am an addict for marble cheese boards, and one with a cheese slicer? All the better. I also have to have that bread maker. Homemade bread, warm – think those soft, warm doughy rolls that come out fresh at Italian restaurants. And finally, I wholly welcome that Raclette Cheese.
They are as delicious as they look, by the way. Though you have to wait two hours while they make their way to a beautiful rise, the soft, fluffy funness that comes out of the oven after all that waiting is unparalleled. But the best way to enjoy this bread, like every other food in the world, is to stuff it with cheeeeeeese! Try my Skinny Enchilada Stuffed Yeast Rolls.
- 1/2 package active dry yeast (about 10 calories)
- 1 tablespoon hot water
- 1/4 cup lukewarm unsweetened almond milk (7.5 calories)
- 2 tablespoons Truvia Baking Blend (50 calories)+ 2 tablespoons Truvia, spoonable
- 1/4 teaspoon salt
- 1 tablespoon eggbeater (8 calories, may replace with liquid egg-whites)
- 1 tablespoon unsweetened applesauce (7 calories)
- 1 1/4 cup white whole-wheat flour (500 calories)
- In a large bowl, cut yeast package in half and dissolve in 1 tablespoon hot water.
- Add milk, both Truvias, salt, eggbeater, applesauce and flour.
- Stir well, getting rid of all lumps, using a hand-mixer.
- Place in a medium-sized bowl, cover with plastic wrap (don't let any air sneak through) and let rise for about an hour.
- After an hour, kneed dough well on a lightly floured surface and break into 6 evenly-sized circles. Cover again and allow to rise for 40 - 50 additional minutes.
- 20 minutes before dough has finished rising, preheat oven to 375F.
- Once dough has risen, place rolls on parchment paper or non-stick foil, separated well. Place on an oven-safe baking sheet.
- Bake for about 20 - 25 minutes, keeping an eye on rolls to make sure they don't burn.
- Remove and serve with butter, honey or nothing at all. I like to cut my yeast roll in half and use it as a 100-calorie bun for a sandwich. I also like to make my White Enchilada Stuffed Rolls with this recipe!